2013 @Stephanie Weaver. Used with permission

2013 @Stephanie Weaver. Used with permission









These truffles, submitted by Stephanie Weaver of reciperenovator.com, are sugar-free, gluten-free, and made with plant-based ingredients.

“They are chewy, dense, rich… the perfect treat! And they’re super-easy to make.

I first had raw chocolate truffles when I happened upon the UliMana brand at Whole Foods. Holy cow! They became my take-along-on-trips treat, so that I could resist whatever unhelpful dessert I was being tempted with on the road.

After a while, I decided to try making them myself. They are super-easy, so I make them for special occasions. They’re also regularly requested for our community garden bake sale. If you get agave syrup that meets ‘raw’ criteria, and watch the temperature as you make them, these qualify as raw.”

Chocolate Truffles, 4 ways
Makes 24 small nuggets of chocolatey goodness

2 oz. (58 g) organic cacao butter
4 oz. (116 g) cocoa powder, organic and fair trade
1/2 C. (125 ml) organic agave syrup
1 t. (5 ml) vanilla extract OR peppermint extract

1/4 C. (13 g) organic unsweetened coconut flakes
1 T. (7 g) organic goji berries
1 T. (6 g) raw organic fair-trade cacao nibs

Create a double boiler by finding a metal bowl that fits over a pot of simmering water.

Prepare a baking sheet by covering it with parchment or waxed paper.

Option 1) Prep the coconut flakes by chopping them finely in a food processor, then placing in a shallow bowl. Set aside.
Option 2) Cut the goji berries into small pieces with kitchen shears, place in a shallow bowl, then set aside.
Option 3) Place the cacao nibs in a shallow bowl and set aside.
Option 4) Use peppermint extract in place of vanilla extract. Roll the truffles as described below, then dust with cocoa powder or roll in cacao nibs.

Break up or chop up the cacao butter into smaller pieces and add to the bowl over the double boiler. Add the cocoa powder, agave syrup, and vanilla. Mix until completely smooth.

Remove from heat.

Use a teaspoon to measure even amounts of the truffle mixture, rolling each between your palms. Roll each truffle in any of the coatings above.

Set on the baking sheet, then refrigerate until firm.


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