Your whole food, plant-based life.

Raw White Chocolate Truffles with Coconut 3 Ways

Raw Truffles

Rawmazing Raw Truffles

I have a sweet tooth. I am not even going to try to pretend I don’t. Just check out the dessert section! I envy people who say, I don’t really care about dessert because for me, a meal just doesn’t feel complete until I have that little pop of sweet at the end.

The funny thing is it doesn’t have to be a big sweet finish, like a piece of cake, or pie. That is almost always too much. Ice cream, on the other hand, is always welcome.

It is always those little cravings that lead me into a new recipe journey. Knowing that I wanted to have that little sweet treat, but wanting it to be made from healthy ingredients (not white sugar, processed chocolate, etc.) I put together this recipe for raw white chocolate truffles. The best part is that at one point in the recipe you can divide up the mixture and flavor it how ever you want!

I actually did three different truffles from the batch. Each has a base of raw white cacao butter and coconut. I left the first third alone (to emphasize the white chocolate flavor). To the second third, I added organic peppermint extract and to the last third, I added organic almond extract.

Dipping them in a batch of raw chocolate was the frosting on the cake. The thin layer gives you just enough chocolate tast without overwhelming the truffles. Be warned, you will have extra chocolate. But we can always find something to do with extra chocolate, can’t we?

A quick note: The dough is a little tricky to work with if you want to make balls. You need to squeeze it into ball shape… transferring from hand to hand a few times to get it to hold. If you don’t want to putz with this step, just press the mixture into a parchment lined glass pan and pat it down firmly. After chilling, you can easily cut it into squares and dip in the chocolate.

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  1. Olga wrote on May 22, 2014

    Hello, I’m Olga from Russia. I’d like to ask you about the measure of a cup in gramms for liquids and solid food. In our country we have different proportions of cups. I think it’s important to put the right quantity of products for the quality of the dish. Thank you in advance.

    • Susan wrote on May 26, 2014

      Hi, Olga, I don’t have a conversion chart on the site but I will look into putting on in the FAQ section. For now, there are many conversion charts available on line. Cheers!

  2. cat wrote on February 25, 2014

    Hi Susan:

    I just made these balls and all went well UNTIL…the chocolate coating part…I followed the directions exactly but ended up having the cocoa butter separate at the top of the low heat double boiler I made myself…it started ok and melted fine, but then I added the chocolate and it all sunk to the bottom and it just did not want to “gel” with the cocoa butter…it ended up a mess and I got chunky chocolate on some balls and not covered completely at all..and others just the oily part of the cocoa butter from the top…I am sad as I worked so long to make the little balls just right! (one batch regular and one batch with peppermint oil)

    What happened do you think?

    I have made chocolate before like this and it has always turned out fine but I usually use pure raw chocolate powder and coconut oil…but thought I would try it your way this time…

    HELP! 🙂

    Thank you!


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