You can of course purchase from an artisan chocolate maker, such as Moonstruck, a favorite in my hometown of Portland, Oregon. Or you can make your own and choose only the flavors you love.
I opted for sea salt and cacao nib crusted and cinnamon-cayenne dusted truffles. The fillings are the same and are both paleo and vegan. They would be raw as well, but I use a roasted almond butter.
yields 2 dozen
1/2 cup roasted, salted almond butter
1/2 cup coconut oil, melted
1/2 cup unsweetened cocoa powder
1/4 cup maple syrup
1/2 cup cacao nibs
1 tablespoon cinnamon
2 tablespoons cocoa powder
pinch cayenne pepper
pinch sea salt
- Combine the filling ingredients in a blender and blend until smooth. Place in a shallow dish in the refrigerator. Stir occasionally and chill until nearly set. The consistency should allow you to easily scoop and shape into balls.
- Remove the chocolate in one-teaspoon portions and use a pair of spoons to shape roughly into a ball. For the cacao nib and sea salt version, sprinkle with a few flakes of sea salt and then roll in the cacao nibs.
- Alternately, combine the cinnamon, cocoa, cayenne, and sea salt in a shallow dish and roll the truffles to coat.
- You may need to pause mid-way through the process and chill for another few minutes.
- Store in a covered container in the refrigerator.