These truffles pack a big cacao hit and are studded with a sour cherry. Delish!
As you know, I am a self-confessed chocoholic. That being said, over the last year or so I have learnt how to practice restraint. The thing that did it for me was finding out how to work out how many teaspoons of fat and sugar were in my beloved goodies which made me feel sick to the stomach. Basically, if you want to have a lovely scare, divide the amount of sugar per serve by 4, and the fat by 5 and this will give you the measurement in teaspoons. So if something has 20 grams of sugar and 20 grams of fat, it has 5 teaspoons of sugar and 4 of fat. Make sense?
Anyway I am not fat bashing here as I am all for good fats in your diets but more often than not the chocolate we buy off the shelves has no nutritional benefit at all. Yes, I understand that dark chocolate is apparently ‘healthier’ but did you know some dark chocolates, well, most contain still about 50% sugar?
Last night I made some amazing chocolate truffles to try to stop my sugar cravings as I have been craving chocolate goodness like crazy lately. I used a Loving Earth recipe which I slightly modified to suit our tastes and what we had in the pantry. I love Vanilla so of course I used this over the cinnamon and nutmeg however when I make it again I will be using those flavourings to see.
Raw Cacao Sugar Free Chocolate Truffles
Adapted from this recipe
Makes about 15. I also need to make this recipe again to refine amounts. Refer to the original recipe. Like all of my cooking, I hardly ever measure… naughty I know but I go by texture and taste, I urge you to do the same.
– 1 cup + 1/3 cup of raw cashews
– Just under 1 cup of raw cacao powder
– 3 tbspn melted raw cacao butter
– 3 tbspn melted virgin coconut oil
– 1 tbspn of my vanilla vodka
– Pinch of Himalayan sea salt
– 4 sachets of Natvia
– Dried sour cherries. Approximately 30 but who counts?
– Coating ingredients – desiccated coconut, raw cacao and cacao nibs to coat truffles
– Blitz the above ingredients minus the cherries and coating ingredients in a super high-powered blender until it resembles a paste like Nutella. I left some chunks of cashews in mine too for texture.
– Remove from blender or food processor, place in a bowl and put in the fridge to harden up a bit for about 15 minutes
– With a teaspoon, scoop the mixture and roll into a ball with one wet hand (this stops the mixture from sticking). They do not have to be perfect either. Press a sour cherry or two into the middle of each ball and place on a tray. When all of the mixture has been balled up and cherried out (or in, in this case), return to the freezer for about 15 minutes.
– Take truffles out of freezer give them another quick roll and then coat in desired toppings such as coconut or cacao. I found though that the cacao nibs worked best on the wet mixture straight out of the fridge after it had been balled and cherried.
I keep these in the freezer to as I love how cold and deliciously hard they become!