Chocolate Coconut Truffles
Cook time: 20-25 Minutes
Serving: 15-20 Raw Truffles (Depends on size)
Ingredients for Truffle Base
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1 Cup of Raw Cashews or Walnuts
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1 Cup of Shredded Coconut Flakes
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¾ Cup of 80-100% Cocoa or Raw Cacao Powder
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⅓ Cup of Agave Nectar or Maple Syrup
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⅓ Cup of Melted Coconut Oil
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1 Tbsp. of Ground Flax Seeds
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1 Tbsp. of Vanilla Extract (OPTIONAL FOR ADDITIONAL FLAVOR)
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Pinch of Sea Salt
Ingredients for Ganache Topping
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¾ Cup of Melted Coconut Oil
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½ Cup of 80-100% Cocoa or Raw Cacao Powder
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2 Tbsp. of Agave Nectar or Maple Syrup
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1 tsp. of Vanilla Extract (OPTIONAL FOR FLAVOR)
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Pinch of Sea Salt
Tools
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Small Food Processor or Blender
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Measuring Cups/Spoons
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Cooking Sheet
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Parchment Paper
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Traditional Tablespoon for Truffle Dipping
Instruction for Raw Truffle Base
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Blend nuts and coconut in processor for 15-30 seconds
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Add remaining truffle base ingredients into nuts and coconut mix and process until mixed completely
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Place the mixture into the freezer for 20 mins (This will make The Molding Process Easier.)
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Remove from freezer and roll into 2-3 inch truffle sized balls onto a cookie sheet layered with parchment paper
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Place back into freezer and prepare ganache
Instruction for Ganache Topping
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Mix all ganache ingredients into a small food processor or single serving blender and blend for 30 seconds
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Pour into a wide and shallow bowl/Tupperware for easy dipping
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Remove truffle base from freezer and dip each ball into ganache with traditional tablespoon
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Place back on parchment paper after every one has been dipped and sprinkle with salt (Optional)
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Place back in freezer for 10 mins
Storage
Store in lid container in fridge or freezer for up to 3 weeks
Chefs Tips
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Melt the coconut oil and let it sit & cool but not harder *Do not use the coconut oil hot this will cause an inconsistent mix of ingredients in the food processor
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Cocoa Powder vs Cacao Powder: Cocoa is heated and Cacao is raw