Raw Chocolate Truffles

Can you call chocolate healthy? My raw chocolate truffles are rich in healthy ingredients and are also really easy to make.

I eat a lot of healthy stuff on a daily basis. I also eat chocolate on a daily basis – minimum 70% dark chocolate though.

And sometimes I use raw cacao nibs – which I buy at health food shops – in things like my Quinoa Pop Muesli and some cakes that I bake.

Raw cacao nibs are broken up pieces from the cocoa bean, once the bean has been roasted and the husk has been removed. Raw cacao is rich in antioxidants, different minerals and fibre - but is also a stimulant as it contains theobromine, which can have a similar effect on your body to caffeine.

But hey, as long as you eat them in moderation…

I have combined the raw cacao nibs with coconut oil, walnuts and raw organic honey.

Coconut and coconut products, like coconut milk and coconut oil, has high levels of vitamins C, E and B and is also rich in magnesium, potassium and iron. Coconut has a high level of dietary fibre which makes you feel fuller quicker.

It does contain saturated fat but coconut is rich in medium-chain fatty acids which the body processes differently than other saturated fats. These medium-chain fatty acids promote weight maintenance without raising cholesterol levels.

Walnuts are apparently the healthiest of all nuts as they contain the highest level of antioxidants compared to other nuts. These nuts are also rich in several minerals, including calcium and magnesium which are both really important for the health of our bones.

The honey I am using is a raw organic honey – a lovely orange blossom honey at the moment. It is still a type of sugar but a sugar that is full of minerals.

Runny honey has been through a heating up process to “clean it up” and make it easy to use. This heating process removes all the goodness of a raw honey. Runny honey has more or less the same effect on your blood sugar as ordinary, refined sugar has.

Once my truffles have firmed up, I personally dust them with finely grated 70% chocolate. You can use raw cacao powder instead if you wish.


To make 12 raw chocolate truffles:

25g, 0.9oz, coconut oil

50g, 1¾oz raw honey

50g, 1¾oz raw cacao nibs

50g, 1¾oz walnut halves


Grated 70% chocolate, or raw cacao powder for dusting

1.    Add the raw cacao nibs to a food processor and pulse for about 30 seconds. Remove and leave to the side. Add the walnut halves to the food processor and pulse for about 30 seconds.

2.    Place the coconut oil and honey in a pot over a low heat and stir until melted – it won’t take long. Remove the pot from the heat and stir in the chocolate first and once this is incorporated, stir in the grated walnuts. Place this mixture in a bowl and place the bowl in the fridge for about 15 minutes.

3.    Remove the bowl from the fridge and form 12 truffles with your hands. Place the truffles on a plate and put this plate in the freezer for a further 15-20 minutes. Remove the truffles from the freezer and dust them with grated chocolate or cacao powder. Store the truffles in an air-tight container in the fridge.
 

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