Raw Chocolate TrufflesChewy, dense, rich… the perfect gift for your Valentine! And they’re super-easy to make, too.

I first had raw chocolate truffles when I happened upon the UliMana brand at Whole Foods. Holy cow. They became my take-along-on-trips treat, so that I could resist whatever unhelpful dessert I was being tempted with on the road.

After a while, I decided to try making them myself. They are super-easy, so I make them for special occasions. They’re also regularly requested for our community garden bake sale. If you get agave syrup that meets “raw” criteria, and watch the temperature as you make them, these qualify as raw.

Suitable for:
vegan, gluten-free, low-sodium, reduced-sugar diets

Not for:
migraine diets

All of our recipes are gluten-free, sugar-free, and made with plant-based ingredients to help you build a healthy life. We support Meatless Monday. Look for midweek essays and Friday giveaways (when available).

Here is one brand of raw organic cacao butter if you can’t find it locally:

Raw Chocolate Truffles

Chocolate truffles, four ways

Luscious, decadent raw chocolate truffles, so easy.
5 from 2 votes
Prep Time 15 mins
Total Time 45 mins
Course Dinner, Lunch
Servings 24 truffles

Ingredients
  

  • 2 ounces cacao butter organic
  • 4 ounces cocoa powder organic, fair trade
  • 1/2 cup agave syrup organic, or grade B maple syrup
  • 1 tsp vanilla extract OR peppermint extract
  • 1/4 cup coconut (flakes, unsweetened) organic
  • 1 tbsp goji berries organic, optional
  • 1 tbsp cacao nibs unsweetened, raw, organic, fair trade

Instructions
 

  • Create a double boiler by finding a metal bowl that fits over a pot of simmering water.
  • Prepare a baking sheet by covering it with parchment or waxed paper.
  • Option 1) Prep the coconut flakes by chopping them finely in a food processor, then placing in a shallow bowl. Set aside.
  • Option 2) Cut the goji berries into small pieces with kitchen shears, place in a shallow bowl, then set aside.
  • Option 3) Place the cacao nibs in a shallow bowl and set aside.
  • Option 4) Use peppermint extract in place of vanilla extract. Roll the truffles as described below, then dust with cocoa powder or roll in cacao nibs.
  • Break up or chop up the cacao butter into smaller pieces and add to the bowl over the double boiler. Add the cocoa powder, agave syrup, and vanilla. Mix until completely smooth.
  • Remove from heat.
  • Use a teaspoon to measure even amounts of the truffle mixture, rolling each between your palms. Roll each truffle in any of the coatings above.
  • Set on the baking sheet, then refrigerate until firm.

Notes

Per truffle:
  • 61 calories
  • 4 g fat
  • 2 g saturated fat
  • 0 g monounsaturated fat
  • 0 g polyunsaturated fat
  • 0 g trans fat
  • 0 g cholesterol
  • 2 mg sodium
  • 107 mg potassium
  • 8 g carbohydrate
  • 2 g fiber
  • 5 g sugars
  • 1 g protein
  • 2 Weight Watchers Points Plus