Raspberry Maca Triple Chocolate Truffle
A vegan treat: dairy-free chocolate truffles!
3 variations for you… Choose the base that suit you, then whatever mix ins call your name, and dust them to make them pretty.
Servings: 16 truffles
Ingredients
Base
- 1 cup dark chocolate
- 1/3 cup coconut milk, canned
Mix Ins
- 1/2 cup raspberries, fresh or frozen, thawed
- 1/4 cup cocoa nibs
- 2 Tbsp maca powder
Dusting
- 1 Tbsp cocoa powder
- 1 Tbsp ground almonds, or coconut flour
- 1 Tbsp unrefined sugar, like coconut or sucanat
Instructions
- Melt the chocolate in a double boiler, or small pot if you stir constantly.
- Add the coconut milk, stirring until combined.
- Stir in the raspberries, nibs and maca powder or whatever mix ins you wish.
- Put the mixture in the fridge to set for about 20 minutes.
- Form the chilled mixture into small balls, and lay each on a baking sheet lined with a non-stick mat or parchment paper.
- Stir together the cocoa, ground almonds and sugar, rolling each truffle in the powder as you form them.
Notes
Instead of dark chocolate, try making your own with cocoa butter:
- 1/2 cup cocoa butter
- 1/4 cup cocoa powder
- 1/3 cup coconut sugar or other unrefined sugar
Or a whole foods date base:
- 3/4 cup medjool dates pitted
- 1/4 cup cocoa powder
- 1/2 cup cocoa butter
- 1/4 cup cocoa powder
- 1/3 cup coconut sugar or other unrefined sugar
Or a whole foods date base:
- 3/4 cup medjool dates pitted
- 1/4 cup cocoa powder
Nutrition
Calories: 119kcal | Carbohydrates: 12g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.002g | Monounsaturated Fat: 0.02g | Sodium: 1mg | Potassium: 29mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1.5IU | Vitamin C: 1.7mg | Calcium: 20mg | Iron: 0.7mg
