• 27Oct


    Makes 10 truffles
    Macros per truffle:  38.7 calories | 2.9 g protein | 5.4 g carbs | 0.9 g fat | 2.4 g sugar | 0.8 g fiber


    1 cup pumpkin puree
    1 packet Chocolate Vega Sport Performance Protein
    3 tsp. organic maple syrup (or raw sweeterner of choice – D)
    1 tsp. pumpkin pie spice

    Drizzle: ¼ cup chocolate chips, melted (D- cacao bits)


    1. In a medium bowl, mix all ingredients together until combined. Mixture will be moist and thick.
    2. Roll mixture into balls, using about 1 tablespoon per truffle.
    3. Melt chocolate chips in the microwave for 20-30 seconds, stir and drizzle over truffles. Gobble ‘em up!
  • 12Jul
    Try this oh-so-delicious raw vegan truffle and you will be in for a treat! It’s a indulgence, but who says you can’t have more than one a day.

    Raw Strawberry Creme Chocolate Truffles

    This Recipe is :

    Dairy FreeRaw VeganVegan



    For the chocolate

    • 1 cup organic coconut oil (melted/liquid)
    • 1/2 cup organic raw cacao powder
    • 1/4 cup organic maple syrup (or organic raw agave nectar/raw liquid sweetener)

    For the creme filling

    • 1/2 cup organic cashew butter
    • 1 1/2 cup strawberries (fresh or thawed)
    • 1/2 cup organic coconut oil
    • 1/4 teaspoon pink himalayan salt
    • 1 – 2 tablespoon organic maple syrup (or organic raw agave nectar)
    • 1/2 lemon (juiced)
    • 1/2 teaspoon organic vanilla extract


    1. Add all the ingredients for the creme filling in a food processor and process until smooth and creamy.
    2. Put all the ingredients for the chocolate topping in a medium sized bowl and stir until well combined.
    3. Using a chocolate mold or ice cube tray, spoon a tablespoon of chocolate topping into each mold.
    4. Add a tablespoon of the creme filling on top of the bottom chocolate layer .
    5. Add another tablespoon of chocolate topping on top of the creme filling.
    6. Put in the freezer for approximately 20 – 30 minutes or until hardened.
    7. Remove and leave out on the counter for a few minutes before removing from the mold/ice cube tray and eating.
    8. Keep in freezer until you are ready to eat because they will soften at room temperature.
  • 23Jan

    This on youtube:

    Mix, in a bowl:
    3 T sweetener (honey is preferred) (Use 2T. coconut syrup + 1 dropper Stevia liquid instead)
    3 T almond butter or 1 c. soaked nuts
    1 heaping T cacao powder or 3 T carob powder
    3 tsp. Cacao Bliss, coconut oil or cacao butter, shaved and melted
    3 drops peppermint extract

    a dash of cinnamon
    a sprinkle of cacao nibs

    Form into balls and chill, or eat right away to quench your chocolate craving! You can also roll in coconut,

    add vanilla instead of peppermint

    add bee pollen

    add hemp seed

    add orange oil instead of peppermint

    This is it! I mean, the rich dessert you’ve been craving!

    M’s analysis:

    Per ball
    2.55 grams of fat
    .15 grams of saturated fat
    29 calories

    1.2 grams of protein

    Leave out the cacao bliss and it’s still wonderful!

    Without Nibs

    3.05 grams fat

    .18 saturated fat

    53 calories

    2.2 g protein

    With Nibs (3 Tbsp in 10 truffles)

    5.9 grams of fat 3.2 grams of saturated fat 79 calories 3 grams of protein

  • 12Nov

    Salted Tahini Truffles – Low glycemic, perfect for diabetics, and so creammmmmy! Just 5 ingredients!

    Combine all by hand, or in a food processor, except salt. Form into balls, put in muffin cups, or line an 8×8 square pan with plastic wrap and pour in, slice into balls. Sprinkle each with salt. Chill or freeze.

    1/2 c. tahini ( blended sesame seeds)

    1/4 c. coconut flour

    1/4 c. coconut nectar (or sweetener of choice )

    2-3 drops food-grade vegetable glycerin

    good pinch of sea salt

  • 18Feb
    Chocolate rawbits


    Chocolate rawbits


      • 1 1/2 cups almond meal
      • 3/4 cup coconut flakes, ground
      • 1/3 cup flax meal
      • 1/2 cup raw cacao powder
      • 1/2 tsp vanilla powder (or seeds of 1 vanilla bean)
      • 1/2 tsp ground cinnamon
      • 1/4 tsp sea salt
      • 1/2 cup pure maple syrup
      • 1/4 cup chopped dates, soaked until soft
      • 3 tbsp Irish moss paste (see instructions here)
    Chocolate glaze:
    • 3 tbsp coconut oil, melted
    • 3 tbsp pure maple syrup
    • 1 tbsp raw cacao powder, sifted


      1. In a food processor, pulse the almond meal, ground coconut, flax meal, cacao powder, vanilla powder, cinnamon and salt to combine.
      2. Add the maple syrup, chopped dates and Irish moss and process until the mixture forms into sticky dough. Put the mixture in the fridge for about 20 minutes to allow it to firm up.
      3. Remove the dough from the fridge and roll small balls with your hands, about 1 tablespoon each. Place the balls on a dehydrator tray and dehydrate overnight. The balls should be slightly firm on the outside and no longer sticky.
      4. Dip the balls in the chocolate glaze and place on a cookie sheet covered with parchment paper. Refrigerate for about an hour to dry. Store rawbits in a covered container in the fridge.
    Chocolate glaze:
    1. Whisk together all ingredients in a small bowl. Keep at room temperature until ready to use.
  • 03May

    On youtube-http://youtu.be/V4i-Q5xfFAo
    Pistachio Honey Bites
    This yummy recipe uses Pistachios, ground into a paste. Cardamom offers the sweet spice reminiscent of Arabian coffees, soft sweet breads and dark spice cookies of the northern European tradition. Cardamom has a warm, lemony flavor that goes well with many of the cinnamon-ginger-clove combinations we enjoy this time of year.

    1 c. pistachios, ground into a paste
    3 T coconut butter
    3 T raw honey
    2 cardamom pods, seeds only, ground (or 1/8 tsp cardamom powder), or 2 drops Cardamon Essential Oil
    1/8 tsp. ginger
    1/8 tsp. cloves
    1 pinch vanilla powder
    2 pinches Himalayan salt

    1. Grind the pistachios into a paste.
    2 Add the rest of the ingredients in a food processor and blend until combined fully.
    2) Roll into tiny balls, mold into squares or other shapes.

  • 12Apr

    On youtube – http://www.youtube.com/watch?v=imoRvT-jsMA
    This recipe sweeps me off my feet!They’re so insanely decadent they’ll make you swoon, yet so powerfully good for you. The recipe makes a large amount but you can vary flavorings and coatings to make several different varieties.

    1/4 c. cacao butter with:
    1/2 c. raw honey (or coconut syrup +1 dropper liquid Stevia)
    1/2 c. cacao powder
    2 T. coconut oil
    6 drops peppermint oil
    dash salt
    pinch vanilla powder

    In a food processor:
    3 c. shredded coconut
    1/2 c. coconut flour
    1/2 c. mesquite flour

    3 T. water,coconut water or coconut cream as needed
    Melt the cacao butter with the oils, salt, vanilla, then add the powders.
    In a food process, process the coconut and flours to a fine meal.
    Add the liquid ingredients to the dry. Process until it forms a ball. I added about 3 T. coconut cream or water to help it hold together. Dehydrate at 105 degrees 18-24 hours as desired. Chill. Or eat them now, warm out of the dehydrator.
    Variations: roll in cinnamon, coconut crystals, banana sugar. Add orange essential oil, take out the peppermint oil, add vanilla; top with an almond, a dollop of whipped cashew cream, or strawberry chia jam.Chill, instead of putting in the dehydrator.

  • 24Jul

    Here’s this morning’s raw carob-coconut-crystal truffle recipe:

    These will definitely get me off chocolate. They taste like brown sugar. Be very careful adding the water at the end if you use it. It completely changes the texture because (I guess) the crystals dissolve a little.

    3/4 cup raw carob powder
    3/4 cup raw coconut crystals
    1 cup raw almond butter
    1 1/2 Tbsp vanilla extract
    1 Tbsp raw bee pollen
    1 Tbsp coconut oil or sprinkle carefully with water

    Roll into small truffle balls and refrigerate if there are any left by the time you finish rolling them.

  • 05May

    Cacao Bliss is a store-bought product which works great and quick in some chocolate recipes, and you can eat it by itself!

    Cacao Bliss


    • 1/2 lb unsweetened dried coconut flakes
    • 1.5 oz unsweetened chocolate
    • 1.5 tsp raw agave nectar
    • 1/4 tsp salt

    Blend the coconut flakes for 10 minutes, working the coconut down every time it climbs the sides. Add the chocolate and blend for 5 more minutes.

    Let the mixture cool for 5 minutes, add in the agave and salt and blend for an additional minute.


    Here is one of my recipes which use Cacao Bliss:


    1 Tbsp Cacao Bliss
    3 Tbsp raw honey
    3 Tbsp raw almond butter
    3 Tbsp raw cacao powder
    1 Tbsp raw cacao nibs
    1/2 tsp peppermint extract
    Dash cinnamon

    Mash all together with back of spoon and then hands. Roll into balls and store in airtight container in fridge. Outstanding and only take 5 minutes to make.

  • 23Mar

    Add to Yahoo My Web

    Dark Chocolate Truffles


    Posted in Chocolate | 6 Comments »

    Recently, a local raw friend told me about a woman who places bulk orders and asked if I wanted to order anything fancy; I purchased some goji berries, really raw cashews and 1lb of raw cocoa butter. What would you do with 1lb of raw cocoa butter? Make truffles of course!
    Raw Chocolate Truffles
    For the nougat
    1/4 cup agave
    1 cup pecans
    1/2 cup cashews

    For the dark chocolate
    1 cup raw cocoa butter
    1 cup raw cocoa powder
    1/4 cup agave
    1 tsp vanilla

    Equipment needs
    Food processor
    Chocolate truffle molds

    The How-To-Do-It

    Start by putting your raw cocoa butter into the dehydrator. It melts at 90 degrees, so setting to 100 degrees will get you there quicker.

    Next, process the cashews and pecans together in the food processor until you have a fine meal. Continue to process while adding in the agave and next thing you know, you have a ball of heavenly nougat. Pinch off small pieces of nougat and form into tiny balls to become the center of your truffles. Put these into the freezer to firm up and chill out.

    Now that your raw cocoa butter is melted, slowly stir all of the chocolate ingredients together by hand.

    Next, fill your chocolate truffle molds about one-third. Place into the freezer to firmly set. Now place your frozen nougat balls into the center of each mold. Slowly pour the chocolate into the molds so that you surround the nougat and top off each mold. Be sure to tap your mold gently to release any air bubbles that might have formed. Place the molds back into the freezer to set.

    After about 10 minutes, the truffles should have pulled away from the sides of the molds. If your molds are clear, the tops of the truffles will appear hazy. Turn the molds over and give them a shake and a twist to knock the chocolates out. I suggest doing this over a towel, so the truffles have a soft place to land.


    The truffle molds can be found at any craft mega-store for about $1.99 each; they are plastic and have about 12 pieces per mold. Be careful! Raw chocolate is known to get you high and keep you up all night!

    About 3 dozen truffles, depending on your molds.