Raw Salted Triple Chocolate Truffles

I've been making various different kinds of delicious healthy snacks at home lately but these really take things up a notch. I wanted to make something that tasted super indulgent and delivered that major chocolate hit without making you feel like a total hefferlump for scoffing the whole box! The triple chocolate and little bit of salt in these make them a proper grown up treat and really hit the spot for that chocolate fix.

They are pretty easy to make and keep in the fridge for a good while. I've tried to keep hard to find ingredients to a minimum with these, but you might need to make a trip to the health food shop for the cacoa powder and nibs. Unlike many raw chocolate recipes I haven't used raw coco butter as its not the easiest to get hold of and is pretty expensive, the coconut oil works as a perfect replacement, just be sure to keep them in the fridge as they can get a little bit melty in warm temperatures!

They'd be a perfect present for mothers day, package them up in some pretty tissue paper/cellophane bags and you are good to go!

Raw Salted Triple Chocolate Truffles

Makes approx 18 truffles


The Truffles
1 cup dates
1 cup dessicated coconut
1/4 cup raw cacao powder
2 tbsp coconut oil
large pinch of your favourite sea salt - I used Himalayan pink salt
1 tbsp water
1 tbsp agave syrup
1 tbsp raw cacao nibs

Raw Chocolate Coating
1/4 cup raw cacao powder
1/4 coconut oil*
1 tbsp agave syrup


Add all of the ingredients for the truffles to the bowl of a food processor, apart from the cacao nibs, and pulse until it comes together to form a rough paste, you may need to add a little bit more water, a couple of drops at a time depending on how moist your dates are. Once you have a soft paste mix in the cacao nibs. Take teaspoons of the paste and roll between your hands into small balls, leave to rest in the fridge whilst you make the coating.

Soften the coconut oil in the microwave for a couple of seconds until just melted. Mix in the cacao powder and agave syrup and leave to rest a little while (you can pop in the fridge for a minute or two) until it has thickened slightly but it is still liquid. Dip each truffle into the chocolate and lay on a plate lined with cling film. Pop into the fridge for 5 minutes or so until set, then dip the truffles in a second time until you get a nice thick coating of chocolate. These are best kept in the fridge and will keep for up to one week if they last that long!

* I've used coconut oil here as it is easier to get hold of and a bit cheaper than raw cacao butter, however, if you have cacao butter use that instead as will make a more stable chocolate that doesn't need to be kept in the fridge!


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