A wonderfully simple recipe for wonderfully chocolate-y melt-in-the-mouth taste explosions known as raw vegan chocolate truffles. As an added bonus, these lovelies are also gluten- and refined sugar-free. Their a-h-mazing looks have nothing on the finger-lickingly delicious taste.
Melt coconut oil in a pot on low heat, then transfer it to a bowl.
Add salt and maple syrup/honey, and whisk until evenly distributed in coconut oil.
Add cocoa powder and whisk thoroughly.
While constantly whisking, add cold water, 1/2 tsp at a time. (Note 3)
Cover the bowl with cling film and put into the freezer for about 30 minutes or until the chocolate mixture sets solid.
Take the chocolate mixture out of the freezer. It should be solid, but malleable.
Spoon about 1 tbsp of the chocolate mixture and form it into a round truffle with your hands.
Roll each truffle in the desired topping.
The truffles keep well in the fridge or in a cool dry place for about a week an a half. They can be kept in the freezer for up to a month. (But only if you forget all about them, otherwise... yeah, bye bye truffles.)
Note 1: If you or your vegan friends are on the honey-is-not-vegan side, use maple or agave syrup.Note 2: These are suggestions if you don't want just "plain old" chocolate truffles. Not that chocolate could ever be plain. But to spice things up, play around with flavours – the possibilities are pretty much endless!Note 3: The chocolate mixture will at this stage look as though it has split. It's supposed to look that way – no cause for concern!
Recipe by The Loopy Whisk (www.theloopywhisk.com).