BLACK & WHITE cHOCOLATE POWER TRUFFLES

RAW VEGAN CHOCOLATE TRUFFLES

I just made these for a friend's baby shower and they were such a hit!! Healthy AND delicious, a true guilty-free indulgence!

White Chocolate & Coconut Truffles
from Young and Raw

• 2 cups coconut flakes
• 1/4 cup cacao butter
• 1/4 cup coconut oil
• 1/4 cup maple syrup
• 1/2 cup almonds, blended into a flour
• 1/2 cup cashews, blended into a flour
• 1 pinch of sea salt
• 1 tsp vanilla

In a food processor, whirl coconut flakes until they are finely ground. Add almond and cashew flour, soft cacao butter, soft oil, vanilla, maple syrup and salt until they are equally blended. Roll into balls, roll balls in coconut flakes and store in fridge.

NOTES: Use any nut or seed combination you would like. If you have nut flour/meal handy, use the same amount of each (1 cup total) without grinding it first. Finally, if you can't find cacao butter, use more coconut oil or coconut butter instead. To make coconut butter, grind coconut flakes for 3-4 minutes in a food processor.

Cacao-Almond Butter Truffles


• 1 cup pitted dates
• 1 cup coconut oil (softened)
• 2 cups raw cacao powder (plus extra for coating)
• 1 to 2 pinches of sea salt
• 1 cup crunchy almond butter, unsalted (or any other nut or seed butter)

OPTIONAL:

• crushed slivered almonds (or maple-coated crushed almonds, recipe follows)

Soak your dates in hot water for about 20 minutes to make them soft and sticky. If you coconut oil is solid, put it in a jar and place the jar in hot water to melt your oil. Place all your ingredients, except the nut butter, in your food processor or high speed blender and mix until soft and well combined. Add the nut butter at the end to keep the crunch. Spread evenly in a sheet pan and place in the refrigerator until firm. Once it is hardened but soft enough to roll into balls,  scoop little portions with your fingers, shape them and reserve.  If you wish, roll them in cacao powder or crushed toasted maple almonds.  Keep refrigerated until ready to serve.  

Maple-Coated Almonds

• 1 cup slivered almonds
• 2 tbsp + 2 tsp organic maple syrup
• 1 pinch of sea salt

Preheat a skillet over medium-high heat. Add all the ingredients and stir frequently. Once nuts are slightly toasted and the syrup is caramelized, remove from heat and let it cool down on a plate or sheet pan. Crush in a spice grinder, mortar or finely chop with a chef's knife.

BON APPÉTIT! 

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