These raw chocolate truffles are fast and easy to make. You can whip them up for an indulgent treat or, if you’ve got some friends coming over last minute, they make a wonderful accompaniment to a cup of tea. In fact, you could prepare the mix and invite your guests to roll them with you. People love being involved and, this way, you can show them how easy it is to create healthy truffles.
- 50 g nut, seed or coconut butter
- 100 g water, hot/warm
- 100g cacao paste (mass/liquor)
- 100g xylitol or coconut sugar
- 1 tsp tamari optional for added depth
- 200g chocolate, melted and tempered
Options to finish
- 100 g roasted or activated nuts, roughly chopped
- 2 tbsp dried edible flower petals
- 2 tbsp cacao powder + 1 tbsp gold powder
- It’s important the water is warm / hot and the chocolate is shaved before you start this recipe.
- The liquid being hot and the chocolate being shaved will mean that the mixture melts very quickly and can properly emulsify in the blender.
- Combine all ingredients in a high speed blender and process, starting on low-medium and then increase to full power until all ingredients are smooth and creamy.
- Pour the contents into a large bowl so the ganache can set quickly. If the bowl is tall and narrow, it will take longer for the mix to set. Create as much surface area as possible for faster setting.
- Leave the mix uncovered at room temp until it’s completely cooled. Wrap with plastic wrap, or transfer to a container, and place in the fridge for a few hours to set completely.
- Once set, dust your hands with a little cacao powder, or put on a pair of latex glove, and roll the mix into small balls.
- Don’t use too much cacao powder or the chocolate won’t stick to them when you go to enrobe them. Alternatively, you can simply dust them in cacao powder and call it a day, no need to enrobe.
- To enrobe them, place them back in the fridge to set up again while you get the chocolate ready.
- See the video below for a tutorial on how to enrobe and finish these chocolates.
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