Raw Chocolate Truffles


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Everyone loves a smooth chocolate truffle, and this recipe is as good as they come. Originally inspired by the Double-Dunked Raw Chocolate Truffle recipe on page 42 of Jessica Fenton's Raw Chocolate Recipes, this is our own twist for a darker richer experience.

raw chocolate truffles

Ingredients

For the truffle centre

  • 115g raw cacao butter
  • 175g raw cashew nuts
  • 1/4 tsp cold milled vanilla powder
  • 80ml spring water (or filtered water)
  • 125g stoned & peeled avocado
  • 9 tbsp raw cacao powder, plus extra to sprinkle over
  • 1 1/2 tsp lucuma powder
  • 110g Sweet Freedom (or raw honey)
  • 1/8 teaspoon Himalayan pink salt (or sea salt)

For the chocolate coating

  • 70g raw cacao powder
  • 85g raw cacao butter
  • 2 tbsp Sweet Freedom (or raw honey)

Method

  1. Slowly melt the cacao butter over a ban marie
  2. Add the cashew nuts, spring water and vanilla powder to a food processor and process until the nuts are finely ground
  3. Add the avocado, and process until well mixed in to the cashews
  4. Add the cacao powder, lucuma powder, salt, Sweet Freedom and melted cacao butter. Process well until everything is thoroughly mixed and smooth
  5. Spoon the mixture in to a medium-sized bowl and place, uncovered, in the freezer for 20-30 minutes
  6. Once the mixture has firmed up. If they are not that firm, place them back in the freezer for another 10 minutes or so to firm up some more), remove from the freezer and place a teaspoon full on to the palm of your hand. Roll in to a ball shape and place on a tray (Tip, place a sheet of baking parchment on the tray first, as it will be easier to lift the truffles once they set). Repeat with the remaining mixture, placing each truffle on the tray
  7. Generously sprinkle cacao powder over all the truffles, and roll them to coat in cacao powder and quickly roll in your palms again to smooth. Placing them all back on the tray
  8. Make your chocolate sauce following our Basic Raw Chocolate Recipe. Melt the cacao butter over a ban marie, add the cacao powder and stir in well. Finally stir in the Sweet Freedom thoroughly
  9. When the sauce is ready, remove the bowl from over the saucepan, making sure to wipe the bottom dry. Working one truffle at a time, place each one in the sauce and gently roll to coat. Use a pair of forks to gently lift them out and place back on the tray
  10. Sprinkle with cacao powder and place the tray with your coated truffles in the fridge for at least 2 hours to give the coating time to set and the centre to firm up more
  11. Enjoy!

Your truffles will keep for around 2 weeks in the fridge in an air tight container, or longer in the freezer (just let them defrost for an hour or so before eating them

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