I would have posted this before christmas, but then I would have shown all my friends and family what they had gotten from me so you just have to settle with New Years Eve chocolate truffles instead 🙂
Either way, they are delicious. We are still enjoying the ones I gave my parents and they are just amazing.
We had so nice and cosy christmas this year, obviously FILLED with chocolate (I made a LOT of these hehe 😀 ), and the christmas dinner was so good! I made a nut loaf for the very first time and everyone liked it, even my dad! woo! Then I paired it with a sweet potato-pomegranate salad, raw waldorf salad, mushroom gravy and cranberry-pear sauce. I made a raw dessert for the whole family which was just the best thing ever; Rich dark chocolate cashew “cheese”cake with strawberries served with ice cream, hot chocolate sauce and a raspberry compote. YUM!
But back to the truffles, ’cause I know you wanna try them don’t you? 😉
I used a recipe from The Alkaline Sisters, but changed a few things. I used more cacao butter and less coconut oil and then I made mine even darker by using more cacao. I don’t generally like to use agave, I like maple syrup better so I used some of that along with some coconut sugar. Then I also used some hazelnuts for the white truffles, which I really liked. But here you can see the recipes:
Dark Chocolate Truffles:
1 1/2 cups raw cacao powder
1/3 – 1/2 cup organic agave syrup (as sweet as you want them to be)
1/4 tsp vanilla
pinch of good quality salt
1/2 cup raw hazelnuts, soaked and drained
1/4 cup raw cashews, soaked and drained
1/3 cup organic coconut oil, melted
1/3 cup organic cacao butter, melted
Melting your coconut oil and cacao butter in a double boiler on lowest heat possible. Add all other ingredients to a food processor, then add oil, and process immediately until smooth and creamy. Chill in a refrigerator until you are able to roll the mixture into small balls with your fingers. When you have made your balls, refrigerate again for a few minutes.
White Cashew Coconut Truffles:
1/4 cup organic agave syrup
1/4 cup organic unrefined coconut oil, melted
1/2 cup finely shredded organic raw dried coconut
1/2 cup raw organic cashews, soaked and drained
1/4 tsp ground vanilla
pinch of salt
Blend all your ingredients in a food processor until it becomes thick and smooth. Refrigerate the mixture for 30-40 minutes. Form it into small balls using a teaspoon or your hands and refrigerate them for 10-15 minutes.
Now you can start getting your dipping chocolate ready and all the decorations you want. You can use anything you like, I used coconut, whole hazelnuts, cacao and chocolate. Start melting the chocolate, then you can make everything else ready while the chocolate is tempering. How to temper chocolate?
Start melting 2/3 of the chocolate chunks over a double boiler, watching the temperature as it can not exceed 45°C. When it’s melted, remove it from heat and stir the rest in until it’s fully melted. Now, wait until the chocolate cools down to 29°C or lower. Now reheat the chocolate to 31°C, and the chocolate is tempered.
Tempering makes the final result smooth and shiny, not covered in the white streaks you probably recognize.
Dip the truffles in the chocolate with a fork, wait until it stops dripping and then place on a parchment paper lined tray. Decorate as you wish! 🙂
Happy New Year!