Your whole food, plant-based life.

Caramel Celtic Salt Dark Chocolate Truffles from Wild Plate

5 hours left to enter to win Laurel Anderson’s, “Wild Plate”. One of the most amazing raw food cookbooks I have ever seen. Today I am bringing you one of Laurel’s recipes for Buttery Caramel Celtic Salt and Dark Chocolate Truffles. If you haven’t entered yet, click here: Wild Plate Giveaway.

truffles

 

I wanted to bring you one of Laurel’s fabulous recipes ¬†and remind you to enter to win her cookbook. It wasn’t easy to choose. There are so many delicious, interesting recipes in the book. I ended up choosing these delightful truffles because I have never mastered making hard chocolate truffles. I have thrown away more than one batch of failed chocolate. I really wanted to try Laurel’s method and I was delighted with the results.

The chocolate tempers beautifully and her caramel filling is so yummy I wanted to just eat it out of the bowl. The recipe was a 100% success. My only note is make sure you chop the chocolate fine before you put it in the dehydrator and expect it to take a little longer than the 45 minutes stated to melt.

Don’t forget to enter the Wild Plate contest. Click here: Wild Plate Giveaway

wild plate

COMMENTS LEFT ON THIS POST WILL NOT COUNT. YOU NEED TO ENTER ON THE CONTEST POST HERE: WILD PLATE

But we would love to hear what you think about the truffles on this post!

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2 Comments

  1. Nancy wrote on January 5, 2016

    Looks delish! Would you have a suggestion about what could I substitute for the yacon syrup? Date sugar perhaps? I understand yacon has a rather molasses-like taste…
    Thanks

    Reply
  2. Susan Clow wrote on November 19, 2015

    What a wonderful give away. And that recipe looks to yummy that you posted.

    Reply

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