These are melt in your mouth chocolate truffles made with healthy ingredients; cacao butter, coconut oil, cacao powder, honey and vanilla. That’s it! There are 4 flavors to choose from and they are all divine. Paleo, vegan, dairy free, gluten free and fantastic.
I love chocolate especially on Mother’s day. This year I am making an assortment of raw chocolate truffles to celebrate motherhood with all the special moms in my life. I will save some in my freezer to enjoy after Mother’s Day is gone. Even though my son Trevor lives in Boulder and I won’t get to see him on Mother’s Day, it brings me great pleasure to reflect on the miracle of motherhood.
A mothers love is unlike any other love. The day my son was born my heart exploded with more joy than I could ever imagine. My experience of being a mother is an honor and a privilege.
As he grew up, his sense of wonder and excitement made me see life through new eyes every day. Being a mom is by far my greatest achievement.
This mothers day is even more special as I look forward to being a grandmother. My son and his beautiful wife Anna are expecting a baby boy in June. I can’t wait to enjoy the hugs and kisses all over again.
Their marriage continues to expand my experience of motherhood to include my daughter-in-law and soon a baby. I am so excited.
Here is a basic recipe for Raw Chocolate Truffles and you can play around with different flavors. I love the Spicy Chipotle Truffles with chiptole chili powder. One version is Pink Sea Salt Truffles but the favorites are Chocolate Coconut Truffles and Deep Dark Truffles. Each one is rolled in cacao nibs with additional flavors. The possibilities are endless.
There are only a few ingredients in the basic recipe, cacao butter, coconut oil, raw honey (you could use maple syrup or agave), raw cacao powder, vanilla, cacao nibs.
Start by chopping the cacao butter so you can measure it.
Fill a small saucepan with a few inches of water, and bring it to a boil over high heat. Turn it off.
Place the cacao butter in a heat proof bowl, and place it directly over the boiling water, but not touching it.
Stir for 1-2 minutes until it begins to melt. Be sure no water gets into the chocolate as it can cause the texture to get mealy.
Whisk in the coconut oil and honey until melted. Add the cacao powder and vanilla. Mix until evenly blended.
Refrigerate for 30-40 minutes or until the chocolate is firm enough to handle but don’t let it get too firm.
Set up individual plates of whatever optional toppings you are using.
After it has chilled, scoop out balls about the size of a tablespoon from the bowl.
Roll them between your palms to form smooth balls.
Roll them onto the toppings to coat lightly.
Place them on a parchment lined tray then place the tray back in the refrigerator for 10-15 minutes.
Happy Mother’s Day! Enjoy these fabulously pure, truffles with your Mom and the rest of your family.
If you like this recipe, try these other delicious homemade paleo vegan candies:
6 Ingredient Homemade Chocolate Candies with Cacao Nibs
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Raw Chocolate Truffles
- Total Time: 1 hour 30 mins
- Yield: 16 1x
Description
A melt in your mouth chocolate truffle made with healthy ingredients you will love.
Ingredients
- 6 tablespoons organic raw cacao butter 84 grams
- 2 tablespoons coconut oil
- ¼ cup raw honey
- 3/4 cup organic raw cacao powder 67 grams
- 1 teaspoon vanilla
- raw organic cacao nibs (see amounts below)
Optional Ingredients (these amounts make 4 of each type of truffle)
Deep Dark Truffles
- 2 tablespoons cacao nibs
- 1 teaspoon cacao powder
Pink Sea Salt Truffles
- 1 tablespoon cacao nibs
- 1/8 teaspoon coarse pink Himalayan sea salt
Spicy Chipotle Truffles
- 1 tablespoon cacao nibs
- 1/8 teaspoon chipotle chile powder
- pinch coarse Himalayan sea salt
Coconut Chocolate Truffles
- 1 tablespoon cacao nibs
- 2 teaspoons shredded coconut
Instructions
- Chop the cacao butter into fine pieces to measure.
- Fill a small saucepan with a few inches of water and bring it to a boil over high heat. Turn it off.
- Place the cacao butter in a heat proof bowl, and place it directly over the boiling water, but not touching it.
- Stir for 1-2 minutes until it begins to melt. At this point, make sure that no water or liquid gets in to the chocolate as it can cause the texture to get mealy!
- Whisk in the coconut oil and honey until melted
- Add the cacao powder and vanilla. Mix until evenly blended.
- Remove the bowl from the heat.
- Refrigerate for 30-40 minutes or until the chocolate is firm enough to handle. Don’t let it get too firm.
- Set up individual plates of whatever optional toppings you are using
- After it has chilled, scoop out balls about the size of a tablespoon from the bowl.
- Roll them between your palms to form smooth balls.
- Roll them onto the toppings to coat lightly
- Place them on a parchment lined tray then place the tray back in the refrigerator for 10-15 minutes.
- You can store them in an airtight container in the refrigerator for 2 weeks or in a cool dry place for 1 week.
- Prep Time: 1 hour 30 mins
- Category: Dessert, Candy
- Cuisine: Healthy, Paleo, Raw,
Enjoy the recipe and have a Happy Mother’s Day.
Warm love,
Ingrid
Dear Ingrid,
Is there a certain way to mix the cacao powder with the liquids? That is where my mixture went wrong! It became very grainy and lumpy. I wonder if I whisked too much, and just needed to gently fold in the powder? Thanks for your advice!
Hi Sara, Thanks for your question. Sorry your chocolate grainy and lumpy. A few things could have gone wrong, the first one is you may have gotten a tiny bit of water into the cacao butter honey mix. If your water was touching the bowl you were melting the cacao butter in, it may have gotten a little burn.
It is possible you whisked it too much next time take mix it in with a rubber spatula and see what happens. I hope your next batch comes out perfectly. Happy Cooking!
Thank you Ingrid! The rubber spatula worked well, instead of a whisk. And I also used a taller glass pot to boil the water, along with a glass bowl to melt the cacao butter. That allowed it to melt more slowly. Finally, I poured the chocolate into a small silicone ice tray with round wells, and put them in the freezer. They turned out great! Thanks for your recipe!