By popular demand! Here is the recipe for these simple and yummy Raw Cacao Truffles (you can use any unsweetened cacao powder as well). They are luscious and creamy and make for a great afternoon pick up. Need I say more?
Blend all the ingredients below together. No need to cook. When refrigerated/stored they last for a long time. They also firm up in the fridge and best when served at room temperature.
Recipe below is a basic recipe that seems to always vary. Mix ingredients to taste and explore other flavors with spices, nuts and seeds.
1/2 cup Coconut Cream (sundried coconut meat ground into a butter-Artisana makes one as does Wilderness Family Naturals – online).
3/4 cup water (warmed)
1 to 2 tsp vanilla
1/2 cup maple syrup
3 tbsp coconut oil
2 tbsp raw sugar or honey (more to taste)
1/2 tsp salt (more or less to taste)
Optional: 1/2 cup cacao nibs – 1/2 cup shredded coconut – or any other nuts or seeds you would like to add. Seen in the picture above, Golden Yukon Berries (sour type raisins) are added. Cashews are great to garnish with as well.
You can also use cinnamon, cayenne, chili powder and other seasoning to make your own truffles.
Begin by blending the coconut cream and coconut oil in warm water. Once blended, add maple syrup, sugar and salt or seasonings. When creamy, add cacao powder through a sifter to alleviate lumps. Blend in a little at a time. Mixture will thicken to a point where it is difficult to stir. If too dry, add a bit of water. Remember they will firm up when refrigerated. They will also thicken a bit when the cacao nibs, coconut and/or other nuts are added.
Roll into balls and place nuts or Golden Yukon Berry on top with slight pressure. Chill. Best to serve at room temperature.
These travel well, but remember to package in a container where they can soften and still hold their shape.