I created these truffles with my husband, a chocolate lover and connoisseur if there ever was one! I created the mix, he tasted it, and helped me roll the truffles into their familiar round shape. He recommends using a melon baller, and scraping the batter along the edges of the bowl so it’s easier to work with. This is one of the many delicious chocolate recipes from my Amazon best-seller eBook, BE Decadent – Delicious Gluten Free, Raw, & Paleo Recipes for the chocolate lover.
Decadent Raw Chocolate Truffles {JoannaSteven.com}
December 13, 2016
Category
Recipes
Sweet Treats & Desserts
Uncategorized
Ingredients
- 1 cup cocoa powder, organic and fair trade or raw cacao powder, organic
- 1/3 cup each maple syrup, preferable grade B and coconut nectar (or favorite mild sweetener)
- 1 1/2 cup (4 ounces) dry shredded raw cacao butter, melted (1/2 cup melted amount)
- 1/2 cup coconut oil, melted amount
- 1/4 teaspoon sea salt
- 1/2 teaspoon organic vanilla extract
Variations:
- Espresso – Add 1 teaspoon Kalhua liquor and 3 drops coffee essence (or 1/4 teaspoon coffee extract)
- Lemon or Orange – Add 1/4 teaspoon lemon or orange extract, and 1/4 teaspoon grated peel
Instructions
- Blend all until smooth (a blender works best for this), then place in the fridge to set for about 30 minutes. When firm enough to scoop, rolls into tablespoon sized balls.
- Roll in cacao powder, and refrigerate.
- Set your truffles out at room temperature for 10-20 minutes before serving.
