Makes 16 Truffles
This is a great quick and easy recipe if you don’t have access to a power blender such as when you are travelling. If I’m in a warm climate, I let the sun melt the cacao butter for me as I prepare the other ingredients. I’m sure that sunshine-charged raw chocolate is the finest chocolate in the world.
- bain-marie or dehydrator
- stainless-steel hand whisk
- 16-hole silicone chocolate mould
- 60 g/21⁄4 oz raw cacao butter
- 2 tbsp raw almond butter
- 3 tbsp raw cacao powder
- 1 tbsp lucuma powder
- 85 g/3 oz yacon syrup *Editor’s note – I didn’t have any yacon syrup so substituted date syrup which worked perfectly!
- 10 drops vanilla essential oil
- Put the cacao butter in a glass mixing bowl and leave to melt naturally in the sun, or melt gently in a bain-marie or dehydrator.
- Add all the other ingredients to the bowl on top of the melted cacao butter. Use the hand whisk to gently stir your ingredients lovingly together – no need to do any fast, frenzied whisking!
- Spoon the runny chocolate into the holes of the mould so that it fills each one to the very top
- Bang the tray firmly on the work surface to help any air bubbles rise to the top and then place in the freezer for about 30 minutes or, if you are travelling, in an alternative, very cool place until the chocolate has firmly set.
- Retrieve your mould, tip it upside down onto a chopping board and pop the truffles out one by one. If there are any truffles that aren’t eaten immediately, store them in an airtight glass jar in the refrigerator for up to 4 weeks.
This recipe is an excerpt from Jessica’s Raw Chocolate Recipes reproduced with kind permisson from the author. I stumbled across her book a few months ago and have really enjoyed following her recipes, and using some ingredients that were totally new to me. As a chocolate lover and a vegan, it has been exciting to make some tasty treats that are not only dairy-free and delicious, but also have the added bonus of including a lot of health-boosting ingredients. I found the Almond truffle recipe one of the easiest to do, and just used the ‘glass bowl over a saucepan of boiling water’ method to melt the cocoa butter, so didn’t need any specialist equipment.
Another tip I would offer is to grease the mould before you fill it with the chocolate mix. This helps the chocolates to come out more easily. I used almond oil but most oils would work well. As you can see by the photo the chocolates turned out perfectly, and tasted great too!