16 oz. Spirit Bliss Chocolate
1 c. agave nectar or raw honey
2 c. pitted honey dates
3 vanilla beans
1/2 c. lucuma powder
1/3 c. coconut oil
1/4 c. Artisana Coconut Butter
Dried shredded coconut for coating
1. Remove the seeds from the vanilla beans. Here's a great video tutorial on how to do so:
2. Melt chocolate and coconut oil in a double boiler.
3. Stir in the agave nectar or honey, vanilla seeds, and the lucuma powder until well blended.
4. Add the dates and Artisana coconut butter to a food processor. Then add the melted chocolate.
5. Puree until a smooth dough forms. Depending on the size of your food processor, you may have to blend in separate batches. I did 2 batches.
6. Refrigerate dough for 15-30 min. to firm up for rolling into balls.
7. Take about 1 tbsp. of dough and form a ball. Roll in a small plate filled with the shredded coconut and place on a separate larger plate covered with wax paper.
8. Place the plates of truffles in the fridge for about 30-40 min. to firm up. Then store in an air-tight container.
I have made many batches of truffles, using both raw chocolate & roasted chocolate. Each time I make a batch, I learn something new which helps improve them. The last batch of raw truffles I made were kinda bland, had the chocolate flavor but not much else. This time I added extra vanilla, coconut oil, and lucuma- wow, what a flavor boost! I am super pleased with this batch. The raw truffles have a deeper, more sublime chocolate flavor than their cooked counterparts.
Raw Choco-Coco Lucuma Truffles