Sugar-free chocolate truffles that melt in your mouth
Sugar-free chocolate truffles with just four raw ingredients – it can be done, and they are amaze balls! Unlike other chocolate truffles, these ones won’t leave you with unmanageable sugar cravings and instead of wanting to devour the whole lot in one sitting you will be satisfied with just a couple – crazy but true!
Sugar fuels hunger, warps energy levels, and when you eat it you want more (regardless whether or not you’re actually hungry). These chocolate truffles are sugar-free and contain healthy, natural fats that your body’s appetite control mechanisms can easily recognise, meaning you’ll be able to stop when you’ve had enough.
It is of course important to understand that these deliciously rich and velvety chocolate truffles are intended as a “sweet treat” – not to be consumed every day or as a meal replacement like some cleverly marketed “health” or “weight-loss products” out there.
Try them out and let me know what you think – are they better than the “real thing”?
33 gm of raw cacao butter
2 tablespoons of raw cacao powder
3/4 cup of cream
1 teaspoon of vanilla paste
1 handfull of coconut flakes, toasted
1 handful of slivered almonds, crushed and toasted
Melt the raw cacao butter in a small bowl over a saucepan of simmering water, careful that the bowl does not come into contact with the water.
Whisk in the raw cacao powder until completely blended and smooth.
In a small saucepan, bring the cream to the boil then immediately remove from heat and pour over the chocolate mixture.
Whisk to combine. Add vanilla paste and whisk until the mixture thickens slightly and air bubbles begin to emerge.
Allow to cool slightly, then refrigerate for about two hours or until the mixture forms a very dense, mousse-like consistency.
Using a teaspoon (and with cold hands) scoop, roll and plate up teaspoon-sized balls from the mixture – you’ll have to work quickly so the mixture doesn’t get too soft! Then roll half the chocolate truffles in almonds and half in coconut. Store in the fridge.
Makes about 18.