So, a little while back I was hunting on-line for some dark chocolate truffle recipes. I like easy. Anything too complex and I am a stressed cook. After being refined sugar free for about 10 months, I always look for recipes where I can substitute refined sugar with either raw honey or ‘Sweet Freedom‘ (a fruit-based sweetener). I also have really gotten a taste for dark chocolate and will probably refrain from milk chocolate. And I discovered this sweet little recipe from ‘Sugar Free Mom’ here. I wanted to use up some nutritious shelled hemp-seeds I had and wanted to make the truffles into a lovely healthy treat by adding hemp-seed oil and hemp-seed milk. These turned out gorgeous.
- 3/4 cup raw cacao powder, unsweetened (the original recipe says 1/2 cup, but it depends how much more liquid you add re.sweeteners I found, but play it by look & taste). If you haven’t got access to raw cacao, normal 100% cocoa powder is still good.
- 4 tablespoons of hemp milk (you can also use almond, soya, rice, whatever feels right for you. If you are are okay with dairy, cream goes very nicely in these too).
- 8 Teaspoons of raw honey (this may seem a lot but the original recipe uses stevia and this can be quite powerful), you could also use Sweet Freedom, coconut sugar and other alternative sweeteners but judge the mixture by taste as any good cook will tell you. I like mine quite dark. Obviously if you are vegan an alternative will be needed.
- 4 tablespoons hemp oil (or melted coconut oil or any other oil you have handy in your kitchen, I would probably stay clear of olive or sesame oil as these can be quite pungent in flavour for truffles) PLEASE NOTE: They will be harder if you use coconut oil and softer with other oils even after refrigeration. If you do not use coconut oil instructions differ slightly.
- 1/2 cup mixed dessicated coconut (unsweetened) and shelled hempseed (I probably used a lot more than this but this will give you a good basis to roll the truffles on).
- OPTIONAL: Chopped walnuts or other nuts.
- Before you get all sticky fingers lay out small cupcake cases onto a tray or plate (it made around 16 from my mixture). Sprinkle your mixed coconut and hempseeds onto a tray or plate for rolling.
- Place the oil into a mixing bowl (I used a large jug as the mix is not too big).
- Add the honey, cacao and stir until mixed properly. It should look loose and as sugarfree mom says ‘soupy’.
- Pour the milk into the chocolate mix and stir vigorously. After a short while it will begin to look more like a chocolate mousse. (If you are not using coconut oil but another oil place the mix in the refrigerator for 3-4 hours so you are able to scoop into balls more easily).
- Use a rounded tablespoon or a small coffee scoop to make a ball.
- Roll this in the mix of seeds and coconut and add to your small cupcake case.
- If you would like a nut in your truffle you can press a nut into the truffle or add into the mix prior.
- Refrigerate for around 3 hours (to harden), but they may still be quite soft (dependent on your mix – coconut oil naturally hardens when cool) but still a super moreish chocolatey treat.