Though I've never actually made a list, this is definitely one of my top 5 all time favorite recipes. I make these truffles for exquisite parties, as gifts for family and friends, and sometimes just to have on hand for when I'm in need of a decadent & healthy treat.
This recipe for dark chocolate truffles was inspired by the talented Renee Loux. The truffles are vegan, gluten-free, and raw with the exception of maple syrup and vanilla extract. Notes of balsamic vinegar and tamari bring out an incredible tang in the chocolate and the magical synergy between raw cacao and vanilla bean give them further complexity. Try them once and you'll never forget them.
Begin by softening the coconut butter in a heatproof jar or glass placed in a bowl of hot water. Combine the nut butter, maple syrup, coconut butter, balsamic vinegar, tamari, vanilla extract and vanilla bean in a medium bowl, stirring until well mixed and smooth.
Sift the cacao powder (this is important to remove any lumps!) into the bowl and mix to thoroughly incorporate. Use a sturdy spoon as the mixture will get quite stiff. Add more cacao if necessary to achieve a smooth thick base. If the mixture is not stiff enough to handle, refrigerate for 30 minutes to an hour to help it solidify.
Roll 1.5 Tbsp. into balls and roll in a shallow dish of cacao powder to coat. Alternately roll in coconut flakes or hemp seeds. Store in a sealed container the fridge or freezer. For best flavor, allow the truffles to return to room temperature before eating. Makes about 24 truffles. Enjoy!
This recipe for dark chocolate truffles was inspired by the talented Renee Loux. The truffles are vegan, gluten-free, and raw with the exception of maple syrup and vanilla extract. Notes of balsamic vinegar and tamari bring out an incredible tang in the chocolate and the magical synergy between raw cacao and vanilla bean give them further complexity. Try them once and you'll never forget them.
Dark chocolate truffles with balsamic & tamari
- 2/3 cup raw cashew butter or raw almond butter
- 1 cup maple syrup
- 4 Tbsp. coconut butter
- 1 Tbsp. good quality balsamic vinegar
- 2 tsp. good quality tamari, Nama Shoyu is best
- 1 tsp. vanilla extract
- Seeds from one vanilla bean
- 1.5 cups raw cacao powder, plus for as needed
- Cacao powder for dusting
Begin by softening the coconut butter in a heatproof jar or glass placed in a bowl of hot water. Combine the nut butter, maple syrup, coconut butter, balsamic vinegar, tamari, vanilla extract and vanilla bean in a medium bowl, stirring until well mixed and smooth.
Sift the cacao powder (this is important to remove any lumps!) into the bowl and mix to thoroughly incorporate. Use a sturdy spoon as the mixture will get quite stiff. Add more cacao if necessary to achieve a smooth thick base. If the mixture is not stiff enough to handle, refrigerate for 30 minutes to an hour to help it solidify.
Roll 1.5 Tbsp. into balls and roll in a shallow dish of cacao powder to coat. Alternately roll in coconut flakes or hemp seeds. Store in a sealed container the fridge or freezer. For best flavor, allow the truffles to return to room temperature before eating. Makes about 24 truffles. Enjoy!
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