Create a free account with Tastemade to save recipes and videos!
Laura Miller brings her raw game to chocolate truffles.
1 cup shredded coconut
2 cups walnuts
3/4 cups cocoa powder
1/2 cups agave nectar or maple syrup
1/2 cups coconut oil
1 teaspoon sea salt
1 tablespoon vanilla extract
For chile chocolate: add 2 tablespoons pasilla chile and 2 teaspoons cayenne.
For thin mint: add 2 teaspoons peppermint extract.
Truffle ganache coating: 1 cup coconut oil, 1/2 cups agave or maple syrup, 1/2 cups cocoa powder, 1 teaspoon salt, 1 teaspoon vanilla
Blend coconut and walnuts, processing for 15-30 seconds. Add all remaining ingredients and process until incorporated.
Place dough in refrigerator for 20 minutes to chill.
Take dough out and roll into truffle-sized balls (or slightly smaller) and place on a parchment-lined cookie sheet. Place in the freezer for 20-30 minutes.
Combine ingredients for the ganache coating in a processor or blender.
Remove the balls of dough from the freezer and dip into the ganache coating with a fork.
Place back on parchment paper, sprinkle with cayenne or sea salt, and place finished truffles back in the freezer to set up.
To save this video and more, Download the Tastemade App