Chocolate Truffles

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.