These Raw Chocolate Truffles are a wonderful treat for parties, to pull out when people come over for coffee, and even to gift to family and friends. As they’re not overly sweet, they also make for a great mid-morning or mid-afternoon treat at work—in fact, you’ll certainly experience a brain boost from the healthy fats paired with the raw cacao, a known nootropic. Plant-based and paleo, these truffles can also be made keto-friendly with a slight adjustment to the sweetener and nut-free with an adjustment to the base. It seems too good to be true, but these Raw Chocolate Truffles are as delicious as they sound.
The base of these truffles is nut butter (or seed butter such as sunflower or pumpkin seed butter), which you can buy pre-made at the grocery store or make yourself. Since I’ll already be using my food processor for the truffles, I like to make my own for this recipe. If this is your first time making nut butter, here are some things I’ve learned…
The more heavyweight food processors (you’ll know if you have one of these) will process nuts into a butter more quickly than the lighter weight, less expensive processors. But that doesn’t mean you can’t achieve a smooth butter with an inexpensive machine. I used to travel with a mini food processor, and you’d be amazed at the things it could do.
It’s totally normal for the process to take up to 10-minutes and sometimes a little over, depending on your machine. If your processor still seems to be having trouble 10-minutes in (for example, if it looks like nut flour and it is not appearing oily), just help it along with a little extra virgin olive oil, adding a splash here and there until your mixture becomes a butter.
You want to make sure you fill your processor with the nuts. You’ll end up with more butter than you’ll need for this recipe, but who doesn’t like having fresh nut butter on hand? This will actually save you time, as when the processor is full, it keeps the nuts on the bottom and you won’t have to stop intermittently to scrape down the sides.
Have fun with it! Today, I made a butter from walnuts, brazil nuts and cashews. If you have a less powerful food processor, I highly recommend starting with walnuts—they’ll process more easily into a butter than any other nut. I’ve found that seeds such as sunflower or pumpkin seeds will not form a butter in these lighter weight processors, no matter how much oil you add to help it along.
Once you have your nut butter, we’ll be adding in the majority of our ingredients, simply saving the raw cacao powder and the raw cacao butter for last. My preferred sweetener for these Raw Chocolate Truffles is raw honey—I find that just one and a half tablespoons is all that’s needed for one batch, and if I want it a little sweeter, I carefully add a couple of drops of organic liquid stevia. You can use coconut nectar to make them vegan-friendly and to make them keto-friendly, simply use one tablespoon of raw honey or coconut nectar and then add liquid stevia to taste.
Raw Chocolate Truffles (Plant-Based, Paleo, Keto-Friendly)
3/4 cup nut butter of choice (or seed butter such as sunflower or pumpkin)
1/3 cup grated raw cacao butter, melted using a double broiler
1/3 cup raw cacao powder
2 tbsp raw honey or coconut nectar (adjust based on your desired level of sweetness and if you are adding stevia)
1/4 cup water
1/2 tsp vanilla extract or 1-inch vanilla bean, scraped
Flaky sea salt to taste
Liquid stevia to taste (optional)
Blend all ingredients except cacao butter and cacao powder in a food processor or high speed blender on low speed until smooth.
Stream in melted cacao butter and add cacao powder to blender. Do not overblend or overheat the mixture.
Once mixed, place in a hotel pan or mixing bowl with a cover in the refrigerator to firm up.
After about an hour, your truffles will be ready to be shaped. Using a melon scoop, scoop the paste into individual balls, rolling in your hands to shape if necessary. After rolling into balls, roll in topping of choice (cacao powder, crushed cacao nibs, crushed nuts, hemp seeds, lucuma, freeze-dried raspberries, etc.).
Store truffles in the fridge until ready to serve. Keeps well in fridge for up to 5 days.
Total time: 1h 30 min | Level: Medium | Yields: 16 truffles
There are so many different ways to get creative with these lovely Raw Chocolate Truffles. While blending the ingredients, you may choose to add flavorings such as butterscotch or peppermint extract, or even a drop or two of essential oil (such as orange or lemon). Today I added just one drop of lemon essential oil—I feel it gives it a subtle caramel undertone that you can’t quite put your finger on. You can roll your truffles in whatever you’d like, just scour your pantry for ideas! I like to roll mine in crushed (and ideally salted) nuts, hemp seeds, freeze-dried strawberries or raspberries, lucuma powder, or even more cacao powder.
I hope you enjoy these Raw Chocolate Truffles as much as I do. If you plan to gift these to family or friends (they will so appreciate them!), just make sure they are placed into the refrigerator upon arrival at their destination, as they’ll get a little squishy at room temperature. When I know I’ll be having people over or when going to a friend’s house, I love adding a few to a clear, food-grade bag and tying a ribbon at the top with a personal note. If you make these, I’d love to know what flavor combinations you come up with!
Emilía Rún is the Chef and Founder of Los Angeles based Shanti Kitchen, a paleo, plant-based and keto-friendly cake and catering service. Emilía also instructs kundalini yoga and insight meditation, teaching self-compassion as the path to ultimate freedom.