Food & Drink

Cacao Truffles

Valentines Day Cacao Truffles | Dutchie Love

Just in time for Valentine’s day, here’s a little recipe for cacao truffles that are raw, gluten free, dairy free, and refined sugar free! Did I mention that they are also delicious? The ever so talented Dr. Candace Haarsma, naturopathic doctor extraordinaire (also my cousin, one of my bridesmaids, and the sister I never had), shared this recipe that she adapted with me during a Chocolate Creations workshop for 6 of my family members last week. In addition to truffles, we made chocolates from scratch, brownies, and fudge, every single recipe more delicious than the last! 

Using ground nuts and oats as a flour replacer, and cacao, maple syrup and vanilla for sweetness, these cacao truffles are surprisingly delicious. To customize them, we rolled them in a variety of toppings including pistachio crumbs, toasted coconut, cacao powder, pomegranate powder, puffed quinoa and more! Making truffles was a lot of fun with a few other people, making it a perfect activity for a Galentine’s gathering, or something to do at home with your sweetie instead of going out. Happy Valentines all! Enjoy your weekends filled with sweetness <3

Cacao Truffles
  1. 1/3 cup chopped walnuts
  2. 1 cup rolled oats
  3. 1⁄4 cup ground flax seed
  4. 2 tbsp melted coconut oil
  5. 4 tbsp raw honey or maple syrup
  6. 2 tbsp cacao powder
  7. 2 tsp vanilla extract
  8. A pinch of sea salt
  9. Toppings of your choosing: coconut flakes, cacao powder, hemp seeds, ground nuts or seeds, etc.
  1. Preheat oven to 350°C
  2. Pour the walnuts and oats onto a baking sheet. Bake for 10 minutes, stirring halfway through. Remove from the oven and allow to cool.
  3. Place the cooled toasted walnuts and rolled oats into the bowl of your food processor. Blend until the walnuts and oats turn into a flour- or meal-like consistency.
  4. Add in the remaining ingredients (ground flax seed through to and including the salt; except the toppings) Blend until the mixture comes together.
  5. Spoon the mixture into a bowl and using your hands, form small individual truffle balls. Depending on the size, you can make about 14 from one batch.
  6. Roll each ball in the topping of choice. Store in an airtight container in the refrigerator or in the freezer.
  1. If you prefer more crunch or texture to your truffles, roughly chop the walnuts instead of adding to the food processer with the oats. Mix in the walnuts before shaping into balls.
  2. For extra decadent truffles, dunk rolled truffle balls into melted dark chocolate before rolling in your topping of choice. Place in the refrigerator for 15-20 minutes to set.
Adapted from Poppies and Papayas
Dutchie Love
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