These truffles are dairy and gluten free and naturally sweetened (but no one would ever know it). They taste amazing.
They've been a big hit with every single person I’ve ever introduced it to for years and years, especially kids. Therefore I’m hoping you like it too. There are only six ingredients:
Raw Cacao Powder
Raw Cacao Butter
Vanilla Extract
Pink Salt
Raw Cashews
Maple Syrup
It's so much “dressing them up” with all kinds of variations from raw cacao powder, to goji berries, shredded coconut or crushed almonds!
The cacao butter (best ingredient ever, btw) makes them so rich that one or two will totally satiate you.
Here's the full recipe:
½ cup raw cacao butter, melted
½ cup raw cashews
½ cup maple syrup
1 cup raw cacao powder
2 teaspoons vanilla extract (alcohol-free) or ½ vanilla bean seed
pinch Himalayan pink salt
shredded coconut, raw cacao nibs, raw cacao powder (optional)
In a food processor fitted with the S-blade, process cashews, melted cacao butter, and agave until smooth. Add cacao powder, vanilla, and salt and process until well mixed and smooth. Chill in freezer for 20-40 minutes. The more chilled the mixture is, the easier it will be to roll into truffles. Once chilled, shape portions of the mixture into balls with your hands. Roll the truffle into your choice of shredded coconut, raw cacao nibs, or raw cacao powder. Try adding mint extract to some of the mixture, too. Store in refrigerator.
Are you going to try them?
Post a comment and let me know how they turn out! And please share your favorite upgraded treat recipes below.
I tried making chocolates with honey for Christmas a few years ago and found that the honey and the fat separated from each other. It was really disappointing. I am also curious about coconut nectar. Christa, it is not coconut sugar but the nectar from the coconut flower. It is a liquid.
Success! Doctored (he he) this chocolate truffle recipe for experiments. I use nut butters instead of nut and use Yacon syrup and CocoMonkey as sweeter and a few drops of Vanilla flavored Stevia. The raw Cacao nibs are a little bitter, but the crunch is kinda cool. I didn’t add vanilla cuz I didn’t have any alcohol free stuff at home: Here is the one for the mint flavored:
1/2 cup organic cocao butter (shred in chopper), 1/2 cup Cacao powder, 1/2 cup Caco nibs, 2/3 cup nut butter (I used Sprouted macadamia), 2-2.5 TBSP yacon syrup, 2 BTSP Cocomonkey, 8-10 drops peppermint essential oil, and 4 drops vanilla flavored sweet leaf stevia. cocomonkey is a low glycemic sweeter from Wilderness Family Naturals. Karen Kan, MD
I’m just checking again. Is there any replacement for the cashews since I’m allergic to them? Thank you.
Yes! I will try these. They’re some of the first I’ve seen without dates, which I’m intolerant to, along with dairy. Thanks for sharing this. They look delicious!
I’m allergic to cashews. Is there a replacement that will work?
I have my own beehive and would prefer to use my organic honey instead of the maple syrup? Would I need to alter the measurement?
I’m curious about using honey, too.
Can you use coconut nectar instead of maple syrup?
You can try Andrea, but then you might have to use more melted cacao b/c the liquid consistency of the maple syrup help give them the perfect texture. Let me know how it goes if you make them with coconut sugar. 🙂
These are delicious! Thank you. We were running out on maple syrup and used less than called for, but we still loved them! Next time we will add some mint or orange zest. Yum! (You need to omit the agave from the recipe description unless you’re supposed to add some and you forgot to include in the list of ingredients.)
Monnah, I noticed the agave in the directions too, and that made me scour the recipe again to see if I had missed it somewhere in the text….
When you made them, i’m assuming you did not use any agave, and you said they came out great. . . . ? Just verifying that you didn’t use any agave. 🙂
No agave K.D. (we fixed the description to say maple syrup 🙂
Nope, description still states agave!
No agave, nope. They are (were, they’re all gone now) so good! Having three teenagers finishing every last crumb is a good thing even if they are used to us eating mostly paleo/refined sugar free.
Thanks Monah! I’m so glad you liked them and that they tasted great with less sweetener. That’s awesome! Thank you (K.D. as well) for pointing out the agave. That was in the original recipe years ago but now we know agave is not a healthy sweetener so we switched to maple syrup and forgot to take it out of the instructions. All updated now. Orange zest sounds amazing. Let me know how they turn out!
Next time!
Does it work with Stevia at all instead of maple syrup? I’m trying to stay low glycemic. maple syrup makes me sleepy. Or how about small amount of raw unprocessed honey or Yacon syrup?
http://smile.amazon.com/Vital-Force-100%25-Yacon-Syrup/dp/B00J7VE59K/ref=sr_1_4?ie=UTF8&qid=1416333426&sr=8-4&keywords=organic+raw+maple+syrup