Raw-ish Maple Cream Cacao Truffles

These little truffles are so delicious. I hope that the photo does them justice. Every time I make these they go very quickly!

Adapted from an Ani Phyo recipe that I didn't have all the ingredients for, so will detail my version below.. I called them raw-ish as the maple cream (maple butter) isn't in itself raw but since maple syrup has minerals that support the immune system and it tastes amazing, I love to include it even in raw food recipes.

I used one of those silicon ice-cube molds from Ikea.

Mmmmmmmm chocolate.


Truffles in progress: one layer of chocolate done, with maple butter on top.


Raw Maple Cream Cacao Truffles

Makes about 12 truffles

1/2 c. cacao butter, melted
1/2 c. coconut oil, melted

1/2 c cacao powder

1 tbsp lucuma powder
1 tbsp yacon powder

Filling: maple butter (I bought the Voisin brand)

Method:

1. Melt the cacao butter and coconut oil together in medium bowl.

Note on melting: It is easiest to grate or shave the cacao butter if you've bought it in a big chunk prior to melting--it will melt much faster. I then put both solid oils in a metal bowl, fill another larger metal bowl with hot water and put the first bowl into the second. The cacao and coconut will melt pretty quickly.

2. Add cocao powder, lucuma and yacon powder and mix thoroughly. There may be some lumps, so try to squish these against the side of the bowl

In place of the lucuma and yacon, you could probably use maple syrup or agave nectar as a sweetener in the chocolate base--I haven't tested this yet but understand that yacon and lucuma are a bit harder to find.

3. Spoon a few teaspoons of the cacao mixture into the bottom of each ice cube mold, about 1/3 full.

4. Place mold in freezer for 5-10 minutes, until chocolates are firm.

5. Remove from freezer and spoon about 1/2 tsp. of maple butter into each mold.

6. Add remaining cacao mixture to each mold so that the maple butter is covered.

7. Place in freezer again until solid, about 5-10 minutes.

8. Once solid, your truffles are ready! You can now pop them out of the molds. Must be kept in the fridge or freezer until serving time as they melt fairly quickly at room temperature.

Enjoy!