Dark Chocolate Truffles

1 cup walnuts (soaked for 1 hour)
1/2 cup unsweetened raw shredded coconut
1/2 cup raw cacao (i recommend Nativas brand)
1 tbsp vanilla extract (the real stuff)
1/2 cup of coconut oil (liquid not solid)
1 tbsp of xylitol
sea salt

In food processor blend walnuts and coconut until integrated into a clumpy meal-- it’s gonna look kinda like cookie dough (yum). 

In a saucepan, on LOW heat, dissolve the xylitol in coconut oil. 

Add coconut oil mixture, cacao, vanilla extract, and a dash of sea salt (more if you like sweet/savory).

Once mixed put into bowl and place in freezer for roughly 5-10 min.

Remove and roll mixture into small balls. Set on wax/parchment paper.

Put back in the freezer for about 20 minutes.

-Chocolate Ganache-

2/3 cup raw cacao (i recommend nativas brand)
1 tbsp vanilla extract (the real stuff)
1/2 cup of coconut oil (liquid not solid)
1 tbsp of xylitol
sea salt

In a saucepan, on LOW heat, dissolve the xylitol in coconut oil. 

Add all ingredients together in food processor and blend quickly. Don’t over blend, otherwise elements will separate.

Remove truffle balls and with a skewer dip into ganache. Give a few taps after dipping to avoid dripping. Place back on parchment paper.

Top with: Cayenne, Sea Salt, Cacao Nibs, Goji Berries... Have fun!

And if there’s excess ganache...

Make a chocolate bar by dumping almonds into remainder and pouring onto parchment paper. Put in refrigerator to harden. 

Author: Alicia Garcia

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