We all have that one special treat that we just can’t get enough of around the holidays. For me, this treat has got to be liqueur truffles. Nothing comes close to the bitter-sweet, melt-in-your-mouth decadence but not only are these little treats highly addictive, they are jam packed with sugar, empty carbs and not a whole lot of nutrition.
This year, I decided to change things up and make my own CLEAN, vegan truffles for a very special guest blog post that I am doing for Tosca Reno., the theme being generosity…what could be more fitting than a box of handmade, healthy chocolates as the perfect gift?
I thought this was going to be a daunting task but clearly the Eat Clean Angels were with me on this one…I hope you enjoy my version of a little taste of heaven…
**NOTE: This recipe can be made raw by omitting the flour/protein powder and adding ground flax seeds in the same measurement and replacing the raspberry jam and liqueur with your own fermented raspberries
***Makes a small box of truffles, depending on size. This recipe is easy to double or tripple for multiple gifts
Liqueur Truffle Filling
1 Cup Raw Organic Cacao
3 Tbsp Extra Virgin Coconut Oil OR Coconut Butter
2 Tbsp Coconut Flour (Chocolate Protein Powder works well here too)
Rum Extract To Taste (I like mine strong so I add up to 50 drops but many of my tasters prefer between 30-40)
2 Tbsp Organic Maple Syrup OR 10-15 Drops Vanilla Creme Liquid Stevia
2 Tbsp Unsweetened Raspberry Jam – OPTIONAL but delicious if you want to make Raspberry Liqueur Truffles
Raw Chocolate Shell
1/4 Cup Coconut Butter
1/2 Cup Raw Organic Cacao
20-30 Drops Vanilla Creme Liquid Stevia OR Sweetener of Your Choice
Unsweetened Coconut, Raw Walnuts (ground), Raw Pecans (ground), Raw Almonds (ground), Raw Macadamia Nuts (ground), Raw Cacao Nibs
1. Bring a large pot of water to a boil, cover with a large frying pan and place a smaller saucepan on top (to create a double boiler)
2. Prepare ingredients for liqueur truffle filling by melting coconut oil and whisking in cacao powder add in all remaining ingredients except coconut flour
3. Once ingredients have mixed well scoop them out of the sauce pan and roll in with the coconut flour to make a thick but smooth chocolate paste
– if the mixture is too thick add a little more coconut oil or butter as the measurements vary depending on your choice of ingredients – and roll into small truffle sized balls with your palms.
4. Place in freezer in a greased (with oil or clean cooking spray) mini-muffin tin for a few moments.
5. Next, rinse out the smaller sauce pan and prepare the ingredients for the raw chocolate coating by melting coconut butter and stirring in cacao powder and stevia until all ingredients are melted together to form a rich melted chocolate.
6. Remove liqueur truffle filling balls from the freezer and either roll or dip them into the chocolate sauce.
7. Allow to cool for a moment or two before rolling in your choice of coating options.
8. Once rolled, place in greased muffin-tins, cover and allow to chill for 30 minutes. INDULGE!