I love chocolate. There is no way around it. I usually have some really delicious, high-quality dark chocolate in the house somewhere. But sometimes, I don't. When I don't, I make my own truffles. I have my friend Charlene to thank for introducing me to this “healthy” chocolate recipe in the first place. I have since played with it a lot and modified it pretty much every time I make it. Below is the recipe I made up tonight. I think this is by far the fewest ingredients I've made these truffles with, ever.
- 1/4 Cup unrefined, extra-virgin coconut oil
- 1 Cup Raw Walnuts
- 1/4 Cup Cocoa Powder (+ extra for rolling the truffles in when prepared)
- 3 Tbsp Honey (to taste, less if you can)
- Dash of Celtic/Sea Salt (Redmond's Real Salt is my favorite!), to taste
Melt coconut oil over low heat. Wisk in cocoa powder and honey.
Place walnuts in a food processor until they become very finely ground. It should look just about like walnut butter/a “pasty” texture. Approximately a minute or so in the processor. You may want to scrape the sides one or two times to pull the nuts back into the center of the processor.
In a mixing bowl (metal if you have it) combine processed walnuts (paste) with the coconut oil mixture. Stir until well blended.
Place mixture in the freezer until it sets a bit. The coconut oil will harden back up.
Spoon out small portions of the mixture and form into balls with your hands. Roll in cocoa powder to finish.
Store in the fridge or freezer if you prefer.
You may make this recipe with almonds instead of walnuts, or, alternatively, with ready-made raw walnut, raw almond or natural peanut butter. You may also roll the finished truffles in shredded coconut instead of cocoa powder.