Raw Chocolate Truffles for Your Coffee

Raw chocolate truffles for your coffee is quite a treat and a healthy one at that. Naturally, if you want to keep it healthy you shouldn’t over indulge – one truffle twice a day is plenty. Although for Christmas you may want a few more…

What makes these raw truffles healthier than regular truffles is the use of raw ingredient which contain more antioxidants. Cacao contains some of the highest levels of antioxidants in the world, so when raw it’s truly a super food. Cacao is also a stimulant, which is why it’s rumoured to be an aphrodisiac. Especially when raw cacao can be very potent, so if you combine it with coffee you are likely to get a real kick. For the same reason you shouldn’t indulge though, nor eat it close to bedtime.

We find this the perfect treat to have with your coffee. Our fresh roasted coffee beans combined with raw chocolate is truly scrumptious. We love treats here at the Wholesale Coffee Co., but we don’t necessarily want to eat too much sugar, so keeping it to a truffle rather than eating an entire muffin is great. Oh and just so you know – coffee beans contain a whole lot of antioxidants too (if nowhere near what cacao contains).

We sourced this perfect match for coffee at the Alkaline Sisters.

Raw Hazelnut Truffles
Yield: Approx 20 truffles
1  1/2 cups raw cacao powder
1/3 to 1/2 cup organic agave syrup (adjust to your liking)
3  drops liquid stevia-optional
1/4 tsp ground vanilla or alcohol free liquid vanilla
pinch of Himalayan salt
1/2 cup raw hazelnuts soaked approx 2-3 hours, drained
1/4 cup raw cashews soaked approx 2-3 hours, drained
1 tsp hazelnut oil-optional
1/3 cup unrefined organic coconut oil
1/3 cup cocoa butter, finely chopped
1 recipe of raw dipping chocolate-see below

Prepare and measure out all ingredients and set aside.
Place cocoa butter in a double boiler pan over boiling water to melt the cocoa butter for 1-2 mins. Remove from heat before all the pieces have melted leaving the top pan over the hot water and then add the coconut oil to the melted cocao butter allowing it to melt.  Add all other ingredients to bowl of food processor and then add the oils and process immediately until smooth and creamy, forming a heavy mixture.  Using spatula, scrape mixture into a bowl and chill for approx 45 mins.  Once mixture is chilled, scoop by heaping teaspoon fulls and roll into balls and chill again for at least 10 mins on a parchment lined tray.  These can now be dipped into the liquid chocolate- recipe is below- or rolled into raw cacao powder or fine dried coconut.

Dipping Chocolate
Yield:  enough chocolate to dip approx 24-30 truffles
1 cup cacao butter, finely chopped
1/2 cups raw cacao powder
1/4 cup agave syrup or less- adjust to taste
pinch of Himalayan salt
1/4 tsp ground vanilla or alcohol free liquid vanilla

Place cacao butter in a double boiler pan over boiling water bath to melt the cocoa butter for 1-2 mins. Remove from heat before all the pieces have melted.  Add remaining ingredients to the pan and stir until smooth, then remove from water bath.

Take one flavour of truffles from fridge and place a toothpick in each.  Dip each one into the liquid chocolate allowing the excess to run off, then placing the truffle on a tray lined with parchment or wax paper.  When all are dipped carefully remove the toothpicks by twisting and gently pulling upward.  In order to cover the toothpick hole add a garnish of a nut by dipping the nut in chocolate just enough to make it stay on tops or place fine shredded coconut or cacao nibs on the top of each before the chocolate hardens.  If the dipping chocolate becomes too thick you may place it over the hot water for a minute or two.  Once all truffles are dipped you can speed up the hardening process by chilling for a wee bit-say 10 mins.  Do not leave them in the fridge too long as they will form condensation when removed from the cold and this will leave an unwanted finish on the surface of the chocolate. If you run out of dipping chocolate you can roll the truffle centers in cocoa powder or fine dried coconut. Voila, you have world class chocolates now!