Raw Cacao Truffles

Posted by on Jan 27, 2012 in Dessert, potluck, recipes | 6 comments

These right here are some no joke chocolate snacks.  And have you ever read through countless bars of dark chocolate looking for one without soy lecithin?  I have.  Without any luck.  (Since I wrote this, I have found a couple of options that are soy lecithin free. One of them is Alter Eco Fair Trade chocolate bars.  Delicious.  Another, which I discovered thanks to The Food Lovers, is ChocoVivo.  I haven’t tried that one yet, but looking at the ingredients, there is no way it isn’t delicious.)  So it is possible to get soy-free chocolate, but still way more fun to create your own nuggets of deliciousness.

1 C raw cacao powder
1 C ground raw cacao nibs (you can use a coffee grinder to get them finely ground)
3 T coconut oil at room temperature
3 T nut butter of your choice, or softened coconut manna
3 T honey or grade B maple syrup
1 tsp. salt
additional cacao powder, shredded coconut, finely chopped nuts, etc. for rolling the truffles in.

Combine all ingredients thoroughly and shape into small balls.  Refrigerate for at least one hour, until they are firm and hold their shape.  Roll in one of the above suggestions, or anything you think would be good!  Keep refrigerated.

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  1. This looks so very good!.

  2. How many truffle balls will this recipe make?

    • I think about a dozen?

  3. What’s the difference between raw cacao powder and ground raw cacoa nibs?

    • powder is more finely ground. When you grind the nibs in a coffee grinder, you wind up with more of a meal than a powder.

      • Many thanks!

        Now that I think about it…your response makes sense.

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