(Almost) Raw Truffles

I just recently moved to South Orange County, to a little town called San Clemente. It’s pretty much perfect. I walk everywhere, I do yoga, go for runs by the beach, and make delicious things in the kitchen!

Foggy Morning Run

Here’s another recipe from Diane’s fabulous book. I saw these and knew that I could whip them up pretty quickly with the things in my pantry. I did go out and buy some shredded coconut to make my own coconut butter. It’s super easy and A LOT cheaper than buying the various versions of coconut butter on the grocery shelves (coconut manna, coconut cream concentrate, etc.)

Just take a BUNCH of shredded coconut (unsweetened, no preservatives), throw it the food processor and let it process for a loooooong time (just like almond butter). Once you start making your own butter you can begin experimenting with little add-ins like maca powder, cocoa powder, vanilla, cinnamon, orange zest, etc…

The good stuff

Anyways, the truffles. These are super easy and you don’t need a food processor to make them. Just buy the coconut butter pre-made. Or if you’re a “from scratch” kind of person, then go ahead and make your own almond butter and coconut butter! I used roasted almond butter (which is why this truffle is “ALMOST ” raw!)

Ready to Eat.

Diane lists two flavors in her book, but I’m pretty sure you can customize any flavor you wish! Maybe some espresso for coffee truffles? Or spirulina, maca powder, and cacao for a SUPERFOOD truffle. Maybe candied ginger? Cocoa, cinnamon, and a little cayenne for a mexican chocolate truffle! Endless possibilities!

(Almost) Raw Truffles

**1 Base makes 12 truffles.


2 Tbsp. Coconut oil
2 Tbsp. Almond butter
3 Tbsp. Coconut butter
1/4 tsp. vanilla extract

Mint Chip Flavor:
2 tsp. mint extract
1 tsp. maple syrup
1 Tablespoon cacao nibs
cocoa powder for rolling

  1. In a bowl, combine oil, vanilla, almond and coconut butter.
  2. Add your ingredients for the desired flavor until well combined. Set aside the ingredients for rolling in a shallow bowl.

    Chocolate Orange Flavor, pre-fridge
  3. refrigerate the mixture until it hardens.

    Mint Chip Flavor, post-fridge
  4. Once firm use a spoon to get about 1 tsp. of the truffle mix. Form balls with your hands (it will get melty from the heat of your hands… no worries! It’s just coconut oil)
  5. Drop the balls into the rolling bowl and coat evenly.

    Chocolate Orange, rolled in coconut
  6. Place truffles in a container and freeze or refrigerate until ready to serve.

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