These truffles were an accidental creation when I was attempting to make a raw chocolate easter bunny.
I found that the chocolate mixture was too soft and more of a ganache than a hard chocolate shell that I was going for.
So I rescued the leftover “ganache” realizing it would be great for making truffles!
I love it when a kitchen failure doesn’t result in waste and works out in an unexpected way.
Look at that colour! The turmeric not only adds anti-inflammatory properties to these truffles, but also makes them look amazing too.
📖 Recipe
Raw Chocolate Truffles with Coconut & Turmeric
Yield:
30
Prep Time:
20 minutes
Total Time:
20 minutes
These truffles not only taste delicious but also have strong anti-inflammatory properties. Raw, vegan & gluten-free.
Ingredients
- 110 g / ½ cup coconut oil
- 60 g / ½ cup raw cocoa powder
- 5 tbsp raw honey or maple syrup
- A pinch of salt
- 20 g / ¼ cup raw shredded coconut
- 1 - 2 tsp turmeric powder
Instructions
- Boil a pot of water and place a heat-proof bowl on top of it to create a double boiler. Add the coconut oil to the bowl and let it slowly melt from the heat.
- Once melted, whisk in the cocoa powder, liquid sweetener and salt until it creates a smooth, thick ganache. Place the bowl in the fridge to set for at least an hour. Placing it in the freezer will help it set faster, if you want to move things along.
- To make the coating, simply mix the coconut and 1 tsp turmeric together in a food processor for a few seconds until the coconut is bright yellow. Add more turmeric if you want a stronger colour/taste. Transfer to a bowl.
- When the ganache is set, it should be firm but malleable. Roll about 1 tsp of the mixture into a ball (the coconut oil will melt in your hands very easily so it can get a bit messy!) then dip it into the bowl of coconut and turmeric. Move it around and press the coating onto the truffle until it's fully covered.
- Place onto a baking sheet with greaseproof paper and when you've made all the truffles, let them set in the fridge for about 30 minutes to firm up before eating.
- These truffles will keep in the fridge for up to 5 days. Enjoy!
Nutrition Information
Yield 30 Serving Size 1 truffleAmount Per Serving Calories 54Total Fat 4gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 7mgCarbohydrates 5gFiber 0gSugar 4gProtein 0g
Verlena says
Can agave be used as the sweeter in this recipe?
Aimee says
Hi Verlena, yes – that’s what I would use now, in fact. Since I no longer eat honey. Hope you enjoy!
[email protected] says
You saved the ganache’s life, yay, me too, it’s nice to use the leftover and make it into something better! How sweet of ya, these raw coconut & turmeric chocolate truffles are definitely the perfect healthy alternative to Easter candies! Turmeric is a lovely color, but very healthy ingredient…hope you had a wonderful Easter weekend! :)
[email protected] says
Such an interesting flavor combination! I don’t think I’ve ever used turmeric in anything sweet. They look delicious.
Aimee says
Thank you Christin :-)
Tamzin says
They look so pretty I want them now! Fab recipe as always x
Aimee says
Cheers Tamzin, wish I could send you some (but no surprises they’ve all been eaten!) x
Kate - Gluten Free Alchemist says
These look amazingly rich considering they contain no naughty stuff! The coconut oil and cocoa sound perfect together. Can’t quite imagine the taste of the turmeric in there…… Guess I’ll have to try it to satisfy my curiosity!
Aimee says
I know it sounds like an odd ingredient, but really it’s so subtle and complimenting to the cocoa and coconut. I loved it!