Melt-in-your-mouth Chocolate Truffles

Ever thought of making your own chocolate truffles? Here's a raw version, with agave syrup and virgin coconut oil, to enjoy every moment of your life.
Category:
Chocolate Recipes

Buying ingredients

You can buy the ingredients listed in the recipe.

Melt-in-your-mouth Chocolate Truffles

Raw Organic Agave Syrup

250 g pack size

Incl. Tax: CZK 99.00 Excl. Tax: CZK 86.09
Melt-in-your-mouth Chocolate Truffles

Raw Organic Cacao Powder

150 g pack size

Incl. Tax: CZK 179.00 Excl. Tax: CZK 155.65
Melt-in-your-mouth Chocolate Truffles

Out of stock

Raw Organic Pistachios Shelled

100 g pack size

Incl. Tax: CZK 139.00 Excl. Tax: CZK 120.87
Melt-in-your-mouth Chocolate Truffles

Raw Organic Virgin Coconut Oil

300 ml pack size

Incl. Tax: CZK 249.00 Excl. Tax: CZK 216.52
Melt-in-your-mouth Chocolate Truffles

Raw Organic Dried Goji Berries

100 g pack size

Incl. Tax: CZK 116.00 Excl. Tax: CZK 100.87
Melt-in-your-mouth Chocolate Truffles

Raw Organic Hemp Seeds Hulled

250 g pack size

Incl. Tax: CZK 129.00 Excl. Tax: CZK 112.17
Melt-in-your-mouth Chocolate Truffles

Raw Organic Chia Seeds

250 g pack size

Incl. Tax: CZK 99.00 Excl. Tax: CZK 86.09
OR

Directions

Coconut cream

Prepare the coconut cream in advance: throw all the cream ingredients (shredded coconut, water, 200 g agave syrup) into the high-speed blender jar and blend on high-speed for a couple of minutes or until perfectly smooth. Let it rest in the fridge for 4 hours before using.

Finely chop the chocolate and gently melt it over a bain-marie. Add 400 g of coconut cream (you can store the leftovers in the fridge for up to 4-5 days) and lucuma to the melted chocolate and stir well. Let the mixture cool down to room temperature, then let it rest in the fridge for at least 6 hours.

Shape the truffles by rolling them between your palms, then let them rest in the freezer for about 1-2 hours.

Chocolate coating

Prepare the chocolate coating (coconut oil, cacao powder, 40 g agave syrup): gently melt coconut oil over a bain-marie, add cacao powder and agave syrup and stir well. Dip the truffles in the chocolate coating right after you have prepared it, allow the excess chocolate to drip off and eventually place the coated truffles onto a coating grid.

To finish off, garnish the truffles as you wish with pistachio nuts, goji berries, hemp seeds or chia seeds, then let them rest in the fridge overnight.

Remove the truffles from the coating grid and store them in the fridge in an airtight container for up to 4-5 days (but they won't last so long).

This recipe was created in cooperation with Stefania from excellent food blog La Tortoise.

Enjoy!

Ingredients
Water 600 ml
Raw Agave Syrup Lifefood Product 240 g
Hemp Seeds Lifefood Product
Pistachios Lifefood Product
Raw Cocoa Powder Lifefood Product 60 g
Raw Chocolate 80% Lifefood Product 200 g
Goji Berries Lifefood Product
Chia Seeds Lifefood Product to taste
Virgin Coconut Oil Lifefood Product 80 g
Lucuma Powder Lifefood Product 1 tbsp
Coconut shavings 400 g
Buy ingredients from Lifefood >