Raw Chocolate Truffles
2014-01-30 19:50:03
Serves 8
Dark Chocolate Pink Salt Truffles
- (makes 16 truffles)
- 3 tablespoons raw cacao butter, chopped
- ¼ cup raw honey
- 2 tablespoons coconut oil
- 2 tablespoons coconut butter
- ¾ cup raw cacao powder
- 1 teaspoon vanilla extract
- ½ teaspoon sea salt
- 1 teaspoon pink sea salt crystals (for sprinkling on top)
Chocolate Shell
- ½ cup raw cacao butter
- ¼ cup raw cacao powder
- 2 tablespoons honey, liquified
Cappuccino Truffles
- (makes 16 truffles)
- 3 tablespoons raw cacao butter, chopped
- ¼ cup raw honey
- 2 tablespoons coconut oil
- 2 tablespoons coconut butter
- ¾ cup raw cacao powder + ¼ cup for outer coating
- 1 tablespoon instant espresso powder
- ½ teaspoon vanilla extract
- ⅛ teaspoon sea salt
Instructions
- Fill a small sauce pan with a few inches of water, and bring it to a boil over high heat. Place the cacao butter in a heat proof bowl, and place it directly over the boiling water, but not touching it.
- Stir for 1-2 minutes until it has started to melt, but there are still some solid pieces. Remove the bowl from the heat, then whisk in the coconut oil and honey.
- *If making the espresso truffles, stir in 1 tablespoon of instant espresso powder into the hot mixture until it dissolves.
- Pour the mixture into the bowl of a food processor, then add the cacao powder, coconut butter, vanilla, and salt.
- Process for a minute or so until your mixture is smooth and thick. Spoon the chocolate into a bowl, and refrigerate for 45 minutes.
- After it has chilled, use a spoon to scoop out balls about the size of a tablespoon from the bowl.
- Roll them between your palms to form smooth balls. Place them on a parchment lined tray then place the tray back in the refrigerator for 10-15 minutes.
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