Tropical Chocolate Truffles

Just the thought of turning on my stove these days makes me want to jump in a bath of ice.  Thus, the tropical chocolate truffle was born!  These are super yuppie… I mean yummy.  They’re both.  Raw, vegan, gluten free- throw your favorite buzz word into the mix.  But they really are incredibly good.  The assembly is easy and satisfying, even on a hot summer day.  Plus, it gives you an excuse to open your freezer door a few times.  Happy eating! -Amanda



Tropical Chocolate Truffles

Modified from Laura Miller

Yield: 22 truffles


For the truffle:

1 cup raw brazil nuts

1/2 cup raw, unsweetened coconut

6 tablespoons raw cacao powder

1/4 cup maple syrup

1/4 cup extra virgin coconut oil

1 teaspoon sea salt

2 teaspoons vanilla


For the ganache:

1/4 cup extra virgin coconut oil

2 tablespoons maple syrup

2 tablespoons cacao

pinch sea salt

1 teaspoon vanilla

Himalayan sea salt or other spice, to garnish



1.  For the truffle:  Pulse the brazil nuts and coconut until a fine powder forms.  Pulse with remaining ingredients until the dough forms.  Transfer the dough to the freezer to firm up.

2.  Meanwhile, make the ganache:  combine all ingredients until totally smooth (I used a food processor).

3.  Remove the truffle dough from the freezer.  Roll into balls.  Return to the freezer to firm the dough before dunking in the ganache.

4.  Remove the truffles from the freezer.  Submerge in the ganache.  Remove with a fork and let the excess drip away.  Place on wax paper.

5.  Garnish the truffles while the ganache is still wet.  Return to the freezer.

6.  Visit the freezer and eat as many as you please!


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