Cacao “Chocolate” Truffles [Dairy free, Gluten free, Grains free, Refined Sugar free, Vegan]
Facebook memories are indeed useful! Two days ago it shared a memory from 2015 where a dear friend from Durban shared a delectable sugar filled chocolate truffle recipe on my timeline. At that stage, I don’t think I was up to adapting it for my Paleo lifestyle and when it popped up, I decided to give it a try – the entire household was very very pleasantly surprised and loved this make.
I used Organic Raw Cacao Paste which is raw chocolate, with no additives, 100% pure raw dark chocolate, extracted from Cacao beans. Raw Cacao paste is high in energy, high in protein, high in dietary fibre and high in copper – a Superfood that is believed to provide essential nutritional integrity to support optimal functioning and provide fuel for our bodies. (Superfoods). It is a pure, rich, bitter dark chocolate and presents an amazing taste in real dark chocolate.
This recipe combines the raw cacao paste with full fat coconut cream, a touch of raw honey for sweetness and desiccated coconut to enhance the sweet taste of the bitter and dark chocolate. That it is so effortless to make, provides the inspiration to try this out – you will be delighted with the amazing taste that the blend of real and simple ingredients deliver. 🙂
Delectably soft, almost chocolaty gooey, these truffles are deliciously devine tasting!
100g raw Cacao paste
½ cup full fat coconut cream, the thickened portion (sugar free)
1-2 tblsp raw honey (you determine the level of sweetness)
3 tsp coconut flour
About ½ cup desiccated coconut for rolling the truffle balls
- Add the raw cacao paste, coconut cream and raw honey to a small non-stick pot on low stove top heat (No.3 setting) and allow the chocolate to melt, infusing with the coconut cream and raw honey.
- Using a wooden spoon, mix the rich chocolaty liquid to combine them well, then add in the coconut flour and stir it in well to combine.
- Remove the pot from the stove and allow the mixture to cool for about 1½ hours.
- Once cooled, add tablespoon full or so measurements to the palm of your hands and roll the mixture into balls.
- Place these creamy chocolaty balls on a baking paper lined plate and refrigerate for about 15 minutes to allow the truffles to set.
- Remove from the refrigerator, coat with the desiccated coconut. The ingredients listed made 10 generous sized truffles.