I’ve been asked for the recipe for my sugar-free, gluten-free, raw and organic Chocolate Truffles. The good news is, I recorded the ingredients. The bad news is, I didn’t record quantities, and just added amounts of the ingredients below that looked right to my eye and felt right to my spoon as I combined them. While I think their flavor is most pleasing to a palate not used to the taste of sugars and sweeteners, my kids (who use sugar) enjoyed them too.
- 12 ounce bag of Frozen Organic Raspberries
- Raw organic cacao powder
- Organic, unrefined extra-virgin coconut oil
- Finely shredded unsweetened coconut flakes
- Finely chopped raw organic pecans
- Chia seeds
- Coconut flour
- Himalayan Pink Sea Salt
Soften the coconut oil and thaw the frozen raspberries, mixing 2 T. of chia seeds in with the raspberries to soak up the juice. Use a hand mixer to combine the entire bag of raspberries (and chia) with coconut oil, raw cacao, chopped pecans, unsweetened flaked coconut and a few drops of liquid stevia. Add a pinch of salt and just enough coconut flour so that you can shape the mixture into balls
Shape into balls, press tops in ground pecans and put on wax paper covered baking sheet. Then drizzle with melted chocolate mixture (melted coconut oil, raw cacao, vanilla and a couple stevia drops) and freeze. In an hour or two transfer to an airtight container.
Thaw for 15 minutes before serving.