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).
Christine wrote on April 16, 2010
Dear Susan, I cannot find Cacaobutter arround here… Is there any alternative to Cacaobutter? I would love to make this truffels. I live at the moment in Spain and many ingredients are hard to find. Thank you very much!
Christine
carrie wrote on January 21, 2010
These look really good! Could you use powdered Agave instead of the Sucanat?
Susan wrote on January 21, 2010
I honestly don’t know…I have never tried it.
Sarah Schatz - menu plans for limited diets wrote on December 20, 2009
These look so yummy! I love making my own raw chocolate too, but I used just agave or honey to sweeten and coconut oil. Yummy!
Sarah
Rawkstar Diaries wrote on December 18, 2009
WOW!!! Those look incredible. It just amazes me everyday the variety of recipes that are out there! Who wouldn’t want to go Raw!
Mary Elaine Kiener wrote on December 17, 2009
Thanks for helping to inspire the following blogpost
Chelsey wrote on December 17, 2009
Wow! These look amazing. Do you think I could make these with just agave syrup (no sucanat) or is the sucanat flavor necessary?
I have seen and made a few truffles out there, but these! They look to die for.
Susan wrote on December 17, 2009
Sucanat is in powdered form (after putting through the coffee grinder) and agave is in liquid form. Big difference and I would be concerned as to what it would do with the consistency. Some day when I have money to burn, I will experiment. 🙂
Neven wrote on December 16, 2009
Beautiful recipe and photography… as usual.
polly raichert wrote on December 16, 2009
I’m sorry what a dope! I meant coconut sugar not butter. I have some but havent tried it yet. I did however try this lucious recipe today. Forgot to soak the hazelnuts so i did half with mint and the other half with cherry. Oh my word! Awesome! They were easy to put together and turned out looking and tasting great. The cherry ones brought bake memories fo chocolate covered cherries ( a special memory of Christmas since my Dad got all his girls a box every year). They are wonderful! How do you do it? Thanks a mil!