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Laura Miller brings her raw game to chocolate truffles.

RAW CHOCOLATE TRUFFLE

Ingredients

  • 1 cup shredded coconut

  • 2 cups walnuts

  • 3/4 cups cocoa powder

  • 1/2 cups agave nectar or maple syrup

  • 1/2 cups coconut oil

  • 1 teaspoon sea salt

  • 1 tablespoon vanilla extract

  • For chile chocolate: add 2 tablespoons pasilla chile and 2 teaspoons cayenne.

  • For thin mint: add 2 teaspoons peppermint extract.

  • Truffle ganache coating: 1 cup coconut oil, 1/2 cups agave or maple syrup, 1/2 cups cocoa powder, 1 teaspoon salt, 1 teaspoon vanilla

Instructions

  1. Blend coconut and walnuts, processing for 15-30 seconds. Add all remaining ingredients and process until incorporated.

  2. Place dough in refrigerator for 20 minutes to chill.

  3. Take dough out and roll into truffle-sized balls (or slightly smaller) and place on a parchment-lined cookie sheet. Place in the freezer for 20-30 minutes.

  4. Combine ingredients for the ganache coating in a processor or blender.

  5. Remove the balls of dough from the freezer and dip into the ganache coating with a fork.

  6. Place back on parchment paper, sprinkle with cayenne or sea salt, and place finished truffles back in the freezer to set up.

RAW CHOCOLATE TRUFFLE
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