Raw Hazelnut and Mint Chocolate Truffles
I have been asked by many people how to make raw chocolate truffles. It is no secret that people love chocolate. Just the word arouses passionate responses from young and old alike. What better gift to give yourself and your friends than a treat that not only delights, but is also made from healthy ingredients! I once heard it said that desserts are the gateway to raw food. Why not open the door and give some of your non-raw friends a taste how good healthy raw desserts can be! Don’t tell the until after they have eaten them. They will be truly surprised!
The basis of this raw chocolate is Cacao Powder. Cacao is super-rich in antioxidant flavonols. The antioxidants in cacao are highly stable and easily available to human metabolism. Cacao powder has more than twice the antioxidants of red wine and up to three times what is found in green tea. (Cornell University). These are just a few of the healthful properties attributed to Cacao.
Raw Hazelnut and Mint Truffles
Filling
- 1 cup cashews, soaked at least 3 hours
- 1/3 cup agave (or liquid sweetener of your choice)
- 1 cup dried coconut (non-sweetened)
- Place drained cashews and agave in food processor. Process until smooth.
- Add dried coconut and mix until well combined. A ball should form.
- Remove half the mixture and set aside. You will be making two different fillings.
Hazelnut Filling
- 1/2 cup hazelnuts, soaked for at least 3 hours
- Add hazelnuts to the mixture that is still in the food processor. Process until nuts are chopped fine and mixture is well combined.
- Refrigerate for 1/2 hour.
Mint Filling
- 1/2 teaspoon peppermint extract
- Add peppermint extract to remaining mixture and mix well. Refrigerate for 1/2 hour.
Assembly
- Roll filling into 1″ balls. Place in freezer for 1 hour. While filling is setting up, make the raw chocolate.
Raw Chocolate
- 1 cup raw cacao butter
- 1 teaspoon vanilla
- 3 tablespoons coconut oil
- 1/3 cup powdered sucanat (finely ground in coffee grinder)
- 2 tablespoons agave (or liquid sweetener of your choice)
- 7 ounces cacao powder
- Melt cacao butter and coconut oil in dehydrator or over hot water.
- In food processor, combine melted cacao butter, coconut oil, agave and vanilla. Remove 1/2 mixture and set aside.
- Add 1/2 cacao powder and combine. Add sucanant and combine. Add cacao butter that was set aside and combine.
- Add remaining cacao powder, mix well. It should be quite liquid at this point. It will harden as it cools.
Assembly
- Take a filling ball and place a toothpick in it.
- Dip it in the melted raw chocolate.
- Holding the chocolate dipped ball over the chocolate, let the extra chocolate run off. Be patient and wait until it has all dripped off. You can slowly turn the ball while it is dripping to get better coverage.
- Holding the chocolate covered ball upright, slide just the tip of a fork off under the ball, very carefully slide the ball onto a non-stick sheet. Repeat until all filling balls are covered. Place back in refrigerator to set chocolate.
Notes: Sucanat is not considered to be raw. It is made from the juice of the sugar cane. It is not a “processed sugar” and retains the highest nutrient value of the sugar cane (which is not exceptional, by the way).
Elaine wrote on March 13, 2012
I love the simplicity of these truffles. They really do satisfy the chocolate cravings! Great to make for presents. Thank you!
Stacey Rae wrote on February 9, 2012
Hello,
these sound wonderful… my question is regarding Agave. I have read several articles through doing research on the product and have discovered it is a highly processed item.
If I were to substitute Palm sugar, could you please tell me the quantity I would use in your truffle recipe?
Thank you so raw much!
Stacey 😉
Susan wrote on February 9, 2012
Please see: http://www.rawmazing.com/agave-hero-or-villain/.
Beth wrote on January 23, 2012
Why the sucanat AND agave? is there a special reason? thanks for the inspiration.
x
Susan wrote on January 23, 2012
Beth: for flavor and texture.
jun wrote on December 14, 2011
I’d love to try this recipe, but I don’t have a food processor. Would a blender or Vitamix work as well? Or do you have any other suggestions making them without a food processor?
Thanks!
Susan wrote on December 14, 2011
It may be difficult to work with in a blender or vitamix. Maybe small batches would help.
Nancy wrote on November 30, 2011
P/S: Ah!
I missed the raw cacao butter…now it makes sense!
😉
Thanks again for an awesome site!
Nancy wrote on November 29, 2011
Hi Susan!
I love this web site, wow!
I have a batch of the Corn Kale Chips in the dehydrator and the Dried Cherry Chocolate Truffles
in the freezer and I want to make this recipe as well.
I do have a question about melting the cocoa portion of the recipe and wondered how to do it in the dehydrator as well as with the hot water.
Thanks and many thanks!
🙂
brook curry wrote on November 8, 2011
Many many truffles does this yeld per batch?
Susan wrote on November 8, 2011
Brook, Per batch meaning per flavor? Or for the whole batch? Probably around a dozen per flavor depending on how big you make them.
jordana wrote on October 2, 2011
We had a wonderful Tea Party and the Tart (Tomato) and the Truffles were great. I couldn’t get the Sucant ground fine enough. It all worked but the truffles didn’t look at perfect as yours, but everything was still a hit! Thank you for your beautiful, yummy recipes
jordana wrote on October 1, 2011
Good morning Susan,
I am making the truffles as i write and I see that in mentions coconut butter in directions, but not in the actual recipe. Am I just tired or is it not there. How much coconut butter???? Help I am ready to make chocolate for truffles.. Thank you! Jordana