I made these truffles for my husbands’ birthday last year as I was surprising him with a dinner party. Some of our guests were gluten intolerant, lactose intolerant, vegan, or allergic to nuts so I opted to make this raw dessert to satisfy everyone! No one can resist chocolate truffles, but these are guilt-free. If you find them too bitter, you can add more maple syrup, honey, or use sweetened chocolate.
Yields: 10 truffles
- 1 cup raw pistachios
- 1/4 cup raw coconut nectar or maple syrup
- 1/4 cup filtered water
- 1/2 tsp pure vanilla extract
- 1/2 tsp rosewater
- 1/4 tsp sea salt
- 1/4 cup raw coconut butter, warmed to liquid
For the chocolate:
3/4 cup melted cacao butter (or you may use coconut oil), 1/4 cup plus 2 tablespoons maple syrup (or honey) at room temperature, heaping 3/4 cup raw cacao powder, a good pinch of sea salt
- In a high-speed blender, combine the pistachios, coconut nectar, water, vanilla, rosewater, and salt and blend until smooth. Add the coconut butter and blend until combined. Pour into a bowl, and place in the freezer until firm enough to scoop, about an hour.
- Once the filling is firm enough to scoop, scoop out little 1 1/2 inch balls, and set on a parchment-lined sheet pan or tray. Freeze until firm, about 1 hour.
- Meanwhile, when the truffles are almost ready, to make the chocolate, melt the cacao butter in the top of a double boiler with simmering water beneath (being careful not to let the chocolate mixture on top get above 115 F). Or alternatively you can melt it in the dehydrator as I often do, it just takes a little longer. Once the cacao butter is melted, whisk in all other ingredients until smooth.
- When ready to dip the truffles, place one on a fork, drop it into the chocolate, then lift it out, letting the excess drain off back into the bowl. Place back on the tray, and repeat with the others. Sprinkling each with chopped pistachios as you go. Once they are all done, allow the chocolate to set (which will happen faster if you pop them in the freezer for about 10 minutes).
- Store candies in the refrigerator in an airtight container.
Note: For Easter, you can shape up this truffle into eggs, for a more creative and fun look.
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