Oh my lovelies… There are no words to describe the heaven contained in each of these truffles. None. But I do think that so much of my time in Maui and the sensations evoked here are contained in what happens within me when I eat one of these.
I was fortunate enough to participate in a lovely lunch some weeks back at the home of Chef Susan Teton, something I will write a post about in the next week or so. She is an amazing chef and a well known foodie here on the island of Maui. On this particular day while lunch was being made by another amazing chef, Sanam, Susan whipped up a little dessert for us. She mixed together these little lovelies, while I feverishly wrote down the recipe, which for her, was really ‘a little of this and a little of that’. Honestly, I’m going to have to write an entire post on the practice of just mixing ingredients together by feel and intuition!
::Raw Chocolate Truffles::
2-3 Tbsp coconut cream
2 Tbsp coconut oil
1/3 cup of water
1/2 cup of maple syrup (preferably pure and grade B)
1 cup cacao powder (sprinkled in until you get the right thick consistency)
Cacao nibs – a smattering, this is to be used sparingly
1. Mix all the ingredients in a large bowl with the exception of the cacao powder.
2. As you begin to mix the ingredients, begin to add the cacao powder in gradually, until the mixture is thick and becomes almost a ball in the bowl.
3. Using gloves roll the chocolate into small bite size balls.
4. Sprinkle with sea salt.
5. Refrigerate for about 20 minutes before serving.
Variations: This is a base mixture and on its own is delicious. But you can also add a tart dried berry on top to give it a little zing. Other things to add are cayenne, cinnamon, curry and whatever else you heart desires.
Should make at least 20 truffles and they keep in the refrigerator for about a week.