Friday, February 14, 2014

Dark Chocolate Goji Berry Truffle

Happy Valentines Day! The truffle recipe I have for you today is perhaps the most rich chocolate treat I have made to date! I was so very lucky that valentines landed on a Friday this year because it's my day off school. I spent the morning making these lovely chocolate goji berry truffles for Simon and I hate to brag but they are REALLY good! If you like chocolate, sea salt and a little sweetness they will definitely hit the spot. They don't take too long to make so if you are at a loss for what to make a special someone today or you want to treat yourself (even better!) you might want to give them a try! 

Dark Chocolate Goji Berry Truffle
Truffle Ingredients:
✿ 30 grams cacao butter (melted over a pot of boiling water)
✿ 1/4 cup date paste (2 portions dates blended with 1 portion water)

✿ 6 drops Nunaturals liquid alcohol free stevia
✿ 1 tsp pure vanilla extract 
✿ 2 tbsp coconut oil
✿ 2 tbsp almond butter
✿ 1/2 cup cacao powder
✿ 1/2 tsp ground sea salt
✿ 1 tbsp goji berries
Chocolate coating:
✿ 1 square unsweetened baking chocolate (28 grams)
✿ 3 tbsp coconut oil
✿ 2 tbsp date paste
✿ 1/4 cup ground goji berries

1) Melt the cacao butter in a bowl over a small pot of boiling water.
2) Add all of the truffle ingredients to a large bowl and mix until thoroughly combined. Place the truffle mixture in the fridge for 15 minutes to cool. 
3) Line a cookie sheet with parchment paper. Remove the truffle mixture from the fridge and scoop small amounts into the palm of your hand. Roll into balls and place them onto the cookie sheet.
4) Once you have finished making balls out of the entire truffle mix place the cookie sheet in the freezer.
5) In a bowl over a small pot of boiling water melt the baking chocolate, coconut oil and date paste together. Stir to combine. 
6) Grind the goji berries in a coffee grinder and pour the ground goji into a small bowl.
7)Remove the cookie sheet from the freezer and using a bbq skewer shallowly poke one of the truffles and dip it in the chocolate covering all the sides. Let the excess drip off before placing it back onto the cookie sheet. **You may want to use a spoon to scoop the chocolate over the truffle. Sprinkle the truffle with the ground goji and repeat until all of the truffles are covered.  
8)  Place the truffles back into the freezer for about 30 minutes and then leave them in the fridge for the remaining time until you would like to serve them. 
9) Enjoy!



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