These truffles are creamy and more delicious than any other I have tried. Yes, true story. Everyone “LOVES” them. The best part is that they are oh so simple to make. These make a great gift for your friends, and you too! Enjoy.
1/2 cup Coconut Cream (sundried coconut meat ground into a butter-Artisana makes one as does Wilderness Family Naturals - online).
3/4 cup water (warmed)
1 to 2 tsp vanilla
1/2 cup maple syrup
3 tbsp coconut oil
2 tbsp raw sugar or honey (more to taste)
1/2 tsp salt (more or less to taste)
Optional: 1/2 cup cacao nibs - 1/2 cup shredded coconut - or any other nuts or seeds you would like to add. Seen in the picture above, Golden Yukon Berries (sour type raisins) are added. Cashews are great to garnish with as well.
You can also use cinnamon, cayenne, chili powder and other seasoning to make your own truffles.
Begin by blending the coconut cream and coconut oil in warm water. Once blended, add maple syrup, sugar and salt or seasonings. When creamy, add cacao powder through a sifter to alleviate lumps. Blend in a little at a time. Mixture will thicken to a point where it is difficult to stir. If too dry, add a bit of water. Remember they will firm up when refrigerated. They will also thicken a bit when the cacao nibs, coconut and/or other nuts are added.
Roll into balls and place nuts or Golden Yukon Berry on top with slight pressure. Chill. Best to serve at room temperature.
These travel well, but remember to package in a container where they can soften and still hold their shape.
Because coconut oil melts quickly, it is best to store these yummy truffles the fridge or freezer. Pull out about 15 minutes before eating. They are best at room temperature.