These enchanting chocolate truffles are a luscious treat for someone you love. With only five ingredients, they taste just like French chocolates except they’re incredibly easy to make, way healthier, Paleo, free of sugar, dairy and carbs. Hooray! Yes, I promise the intense chocolate packs a punch. And the creamy smooth texture will make you weep with pleasure. The good news is, there won’t be any sugar spike or weight gain if you use the suggested non-glycemic natural sweetener.
I suggest a good quality unsweetened 100% baking chocolate bar, available in most healthy groceries. Many baking bars contain sugar which is a toxin for everybody. Cheap baking chocolate tends to be bitter, so look for a good quality 100% bar, made from better cacao beans. If you’re buying online, I suggest Sunspire Organic 100% Cocoa Unsweetened Chocolate Baking Bar or Ghirardelli’s 100%. If you’re looking for the VERY BEST unsweetened chocolate bar, my favorite is Pralus BIO Le 100% 100g Chocolate Bar, because it is pure organic chocolate from top quality criollo beans, smooth and creamy with almost no bitterness. For the rose flavoring, I used Nielsen Massey Rose Water available in most healthy groceries next to the vanilla extract, or find it here online. Store the finished truffles in the refrigerator for about a week. Or freeze up to 3 months for a special snack when you need a chocolate fix! Makes about 30 truffles.
Ingredients
- 4 oz. 100% baking chocolate unsweetened, or raw cacao paste (118 grams)
- 1 can 5.4 oz. Organic Coconut Cream Premium 5.4 oz or Organic Heavy Coconut Cream. (Lite coconut milk and coconut beverage in a carton will not work)
- 1 1/4 to 1 1/2 cups sweetener to taste such as Just Like Sugar Table Top natural chicory root sweetener, or your favorite granulated sweetener.
- 2 teaspoons pure vanilla extract
- 1 1/2 teaspoons Nielsen Massey Rose Water
- 1/4 cup pure cacao powder, optional for rolling.
Instructions
- Melt 4 oz. chocolate over low heat in non-stick pan. Heat until soft, but don't allow to bubble.
- In a small saucepan over low heat, slowly heat the coconut milk, sweetener, vanilla, and rose water. Whisk them together until smooth and sweetener dissolves. Heat but do not boil.
- Mix melted chocolate and coconut mixture. Whisk until smooth. Chill for 2 hours to allow to thicken.
- Using a teaspoon and your hands, roll the cold chocolate into 3/4-inch balls. Roll in pure cacao powder to coat. Keep finished truffles refrigerated. Enjoy!
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