Sunday, June 8, 2008

How to Make Chocolate Coconut Truffles

I've been trying SO hard to not have too much cacao, but alas, I had the urge to splurge and ordered some coconut truffles from Alissa Cohen. It was so tough waiting for them to arrive, then I ate the whole darn $13.95-plus-shipping (with FedEx of course) container in a single day.

My gracious -- They were GOOD!

But then I was out and wanted MORE!

In a frenzy, I figured out how to make them. And it was so easy!

Without further ado, here is the recipe:

Chocolate Coconut Truffles

Makes 10-15 truffles

6 T cacao powder
5 T cacao butter (also equal to 2.5 fl. oz.)
4 T agave
3/4 t vanilla
1/8 t sea salt (I prefer the Himalayan pink or Celtic gray salts)
1 T coconut flakes

1. Melt the cacao butter in the dehydrator at 105 degrees until it is completely liquified.

2. Grind cacao nibs to a powder (or use already ground cacao if that is not an option).

3. Combine all ingredients except coconut flakes in a small bowl. Mix with a fork or whisk until smooth. Put in the freezer for just a couple minutes so it hardens slightly.

4. Quickly roll balls in one-inch diameter. If you are not quick, the mix will be too hard.

5. Dip the balls in a separate container, which has the coconut flakes in it. Roll them around until they're covered.

6. Put the finished balls in the fridge to set. You can then store them in the fridge or in an airtight container for up to 30 days if they are not in a heated area.

You can find all of the ingredients except the vanilla in my storefront on Alissa Cohen's web site (along with the truffles that inspired this process!). I have found a few of the products less expensive (in bulk) elsewhere, but her store is the only one I trust for truly raw coconut flakes. My affiliate link is at

Here are some more pictures of the process. Enjoy!

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