- 1 ounce cocoa butter
- 2 tablespoons coconut oil
- 2 tablespoons coconut butter
- 1/4 cup coconut nectar or honey.
- 3/4 cup cocoa powder
- 1.2 ounces freeze-dried raspberries blended into a powder and sifted to remove seeds.
- 2 teaspoons vanilla extract
- 1/8 teaspoon sea salt optional Chocolate Coating:
- 1/2 cup cocoa butter
- 1/4 cup cocoa powder
- 2 tablespoons coconut nectar or honey
Make the truffles:
- In a small saucepan over low heat, gently melt the cocoa butter and the coconut oil. Turn off the heat.
- Once liquified, whisk in the coconut butter until smooth.
- Whisk in remaining ingredients.
- Taste the mixture and add more salt or sweetener if you like.
- Pour into a bowl, place in the fridge to solidify (about 30 mins).
- When the mixture feels cool and ready to handle, remove and begin your molding. To keep my hands clean, I used a small cookie scoop. Additionally, you could roll the mixture into bite-sized balls with your hands!
- Place back in fridge to firm up again while you prepare the coating, as necessary. For The Coating:
- In the same saucepan over low heat, melt the remaining cocoa butter and coconut oil.
- Once melted, remove from the heat and stir in the cocoa powder and coconut nectar.
- Taste and add more sweetener if you like.
- Using a toothpick or skewer, impale those waiting truffles and dip into the waiting coating. If you like your coating thicker, you will want the coating to cool a bit to thicken. I prefer my coating thin, so I start dipping right away.
- Let all the extra coating drip back into the bowl, and place on a Silpat or parchment lined cookie sheet to cool.
- Store them as is in an airtight container. Enjoy!