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Chocolate Truffles

Laura Miller

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


  1. Blend coconut and walnuts, processing for 15-30 seconds. Add all remaining ingredients and process until incorporated.

  2. Place dough in refrigerator for 20 minutes to chill.

  3. 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.

  4. Combine ingredients for the ganache coating in a processor or blender.

  5. Remove the balls of dough from the freezer and dip into the ganache coating with a fork.

  6. Place back on parchment paper, sprinkle with cayenne or sea salt, and place finished truffles back in the freezer to set up.





Daily food & travel inspiration in your inbox

Daily food & travel inspiration in your inbox


- Sometimes raw desserts look delicious, but when you bite into them they actually taste like stale granola. This is not one of those desserts. These raw truffles are seriously delicious, and I'm gonna show you how to make 'em right now. Like every raw recipe, each ingredient is important, adding not just flavor, but nutrition to the overall dish. Over the years, coconut oil's gotten a pretty bad rap, but that's the hydrogenated stuff that's on movie theater popcorn. Super gross, that's not what we're using here. We're using extra virgin, cold-pressed coconut oil. It's got antimicrobial properties, it boosts your metabolism, it makes your skin glow, it's just the best stuff ever, and you should be using it all over everything. First, we're going to blend the shredded coconut and walnuts, processing for about 15 to 30 seconds. Now add your remaining ingredients, your cocoa powder, maple syrup, salt, coconut oil, and vanilla extract, and pulse until incorporated. In order to make the dough a little bit easier to work with, we're just gonna stick it in the freezer for about 20 minutes. Just make sure it's not too sticky to work with. We've taken our dough out of the freezer, now we're gonna roll it into truffle sized balls. Don't want to overwork it here, because it'll soften up. So try to do it pretty efficiently. So, back to the freezer for these guys for another 20 to 30 minutes. I know it seems like a lot of back-and-forth to the freezer, but trust me, it's gonna save you a lot of frustration from sticky hands. While you've got those firming up in the freezer, let's go ahead and make the ganache. So, for the ganache, we're just gonna put all our ingredients in, and blend. Super easy. For this, a little goes a long way. You don't wanna over blend, because it'll actually start to separate. We're just gonna take this out and put it in a little bowl. And by now our dough should be firmed up, so let's go get it out of the freezer. A fork, skewer each little guy. Dip it lightly into the chocolate. Tap it a couple times just to get the excess off of there. And then just slide it right back onto the wax paper. And that's it. Now is when you can get a little crazy. You can add sea salt, cayenne, or anything else you can think of on top. Then you're just gonna put 'em in the freezer until you're ready to serve. I mean, everybody loves truffles. But these ones will actually make you feel great and give you energy afterward.