Prep Time: 15 minutes
Chill Time: 20 minutes
Yield: 16 truffles
½ cup cacao butter “pastilles” (I use Sun Food brand)
¾ cup coconut butter (not coconut oil), room temperature
½ cup maple syrup (honey will work too), room temperature
1 tsp. vanilla extract
1/3 cup raw cacao powder
pinch of sea salt
freeze dried raspberries and/or strawberries, ground in a spice grinder for topping (can also use shredded coconut, cacao powder, cacao nibs, etc.)
1. Melt cacao butter and coconut butter together in a small heavy-duty saucepan over low heat (if your burners run hot, you may need to use a double boiler to prevent burning). Remove from heat as soon as it’s fully melted
2. Combine the melted cacao butter, coconut butter, maple syrup and vanilla extract in a bowl. Once mixed, stir in the raw cacao and salt until evenly combined.
3. Place mixture in the freezer for 30 minutes, or until it is just firm.
4. While mixture is chilling, place freeze dried berries or any other toppings you’d like (cacao powder, mini chocolate chips, shredded coconut, etc.) into small bowls.
5. Remove truffle mixture from freezer and using a scoop or spoon (I like to use a #100 portioning scoop), portion out some of the mixture and roll it into a ball. Damp hands will prevent mixture from sticking too much. Drop truffle in topping bowl of choice and roll to coat. Place finished truffle on plate.
6. Repeat for the rest of the truffle mixture.
7. Truffles will last about 10 days stored in the refrigerator. They will melt if they stay at room temperature too long.