Raw Chocolate Truffles – Cacao the new Superfood!

These decadent chocolate bites are so yummy, nutritious and extremely easy to make. I had a bunch of choctruff extra coconut and raw cacao powder left over from making dehydrated cookies so I played a little for about 5 minutes and the result was deelish, better than eating a bar of dark chocolate!

As always, I have to mention how much healthier they are than the traditional chocolate truffle or chocolate bar. Ground up raw cacao beans, the natural state of chocolate, is considered a superfood that is nutritious,rich in antioxidants, minerals and vitamins and even protein! It is a great source of energy and will actually boost the immune system. If you eat chocolate in its raw natural state, there is absolutely nothing to feel guilty about. I personally add raw cacao powder to my morning green drinks, afternoon matcha shakes, raw dehydrated cookies and even coconut milk or water. YUM!

These chocolates are made with raw ingredients which allowsthe treat to practically digest itself and therefore not get stored as fat! After eating a couple (can’t have just one) your sweet tooth is satisfied without weighing you down. In fact, they actually provide a great amount of energy and are perfect for before and during workouts. The coconut oil used is a raw source of energy and the body will not store it as fat, rather it burns the oil as energy and helps to cleanse out the colon, which is a bonus.

Ingredients:

2 cups shredded raw coconut
1/3 cup raw cold-pressed coconut oil
3/4 – 1 cup raw cacao powder – the more cacao powder you add the stronger the chocolate/dark chocolate flavor it will have. I like bitter dark chocolate so I add at least 1 cup
1/8 – 1/4 cup raw agave – depending on how sweet you like it
few dashes of cinnamon
couple dashes of vanilla extract
Option: 1 Tbsp peanut butter for a richer and creamier truffle (my son’s favorite)

Directions:

In a blender grind up the shredded coconut on high until it grinds to a flour or thick butter consistency.
In a mixing bowl mash together with your hands (my favorite way to mix) all of the ingredients in the order given. The batter should be fairly thick, a bit gooey and tasty.
Be sure to taste to see if you want to add more sweetener or chocolate. The final truffles will taste as sweet and chocolaty as the batter tastes.
Roll the batter into small balls – about 1/2 – 1 Tbsp worth. Place the balls onto parchment or wax paper inside a container that you can place in the freezer.
Freeze for at least 10-15 minutes before eating.

Options:

*For a softer/creamier truffle, decrease the amount of ground up shredded coconut and add more coconut oil. Plus, if you store them in the refrigerator they will be a bit softer versus the freezer.

*Try rolling the truffle ball in raw cacao powder, shredded coconut, chopped raw nuts or even cinnamon before freezing/refrigerating for a fun flavorful variety.

*Last fun idea is to stir gogi berries, chopped raw nuts, raw cacao nibs or other dried fruit into the truffle batter before stirring and rolling the batter into balls. YUM!