These raw chocolate truffles are amazing! Since they are raw, you don’t need to cook them. You only keep them in the refrigerator or in the freezer. They are very healthy as they are made with high-quality ingredients. The sweeteners that I used are coconut nectar and coconut sugar, which are both low on the glycemic index. If you can’t find coconut nectar (which can be found at Whole Foods or at most health food stores), you can use organic raw blue agave. I don’t like agave because it’s highly processed and high in fructose but it can be used occasionally or in moderation. Coconut sugar can also be replaced by date sugar.
After having used the food processor to mix the mixture, you will dip the ball in your favorite toppings. I used chopped goji berries, raw cacao nibs, cacao powder and coconut flakes. If you dip them in cacao powder, it’s best to chilled them first or the powder will melt on them. You can also use chopped nuts or seeds if you like. (Hemp seeds would be great!)
They are very easy and quick to make if you have the ingredients and if you have a food processor – a food processor is not a blender. These truffles are raw, vegan and gluten-free.
- 2 ½ cup raw cashews
- ¾ cup raw cacao powder
- 1 cup coconut butter (not coconut oil)
- ¼ cup coconut nectar, or raw blue agave
- ¼ cup coconut sugar, or date sugar
- 2 Tbsp coconut oil
- 1 Tbsp lemon juice
- 2 tsp vanilla extract
- ½ tsp sea salt
- Coconut flakes, cacao nibs, cacao powder, goji berries or your favorite nuts and seeds, to garnish
- Line a cookie sheet with parchment paper. Set aside.
- In a food processor, combine all ingredients together. Process until the mixture gets all together. You don't want to see big pieces in the mixture. (Process for about a minute)
- Form small balls with your hands and dip them in your favorite toppings. (If you are using cacao power, you will have to dip them after they are refrigerated. If not, the cacao powder will melt.)
- Keep the truffles in the refrigerator for at least an hour before eating.