Raw White Chocolate Truffles with Coconut 3 Ways
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.
- 3 cups unsweetened dried coconut
- 1/2 cup raw melted raw cacao butter (I use this: Raw Cacao Butter )
- 1/4 cup softened coconut butter ( I love this one: Organic Raw Coconut Butter )
- 1/4 cup coconut or almond flour
- 1/4 cup raw agave nectar or sweetener of choice
- Pinch Himalayan salt
- 1 teaspoon beet juice (optional for color)
- Organic Peppermint Extract
- Organic Almond Extract
- Chop cacao butter fine and melt in dehydrator or very carefully in a bowl over simmering water.
- Stir in coconut butter, coconut flour, dried coconut and himalayan salt.
- Separate into three batches. Add peppermint and beet juice to first batch and almond extract into second batch. Leave the third batch as it is.
- Squeeze into balls (this takes some patience as the dough tends to fall apart. You need to squeeze it back and forth in your hands.) Alternatively, press into parchment lined glass dish.
- Cool until hard. Dip into chocolate coating.
- 1 cup melted cacao butter (measured after melting) I use this one: Raw Cacao Butter
- 3/4 raw cacao powder
- 3/4 cup raw agave nectar, or liquid sweetener of choice
- 1/2 teaspoon vanilla extract (optional)
- Cut raw cacao butter into small chunks. Melt over warm water or in the dehydrator (see above instructions).
- Stir cacao powder, agave and vanilla into melted cacao butter. Whisk until smooth. If it starts to cool to much, just put over heat again.