Recipes

Very Berry Truffles Are Very Berry Good!

October 26, 2015
chef shine

I think chocolate truffles are one of life’s little pleasures. When I was 14 and 9 months (the legal age you can start to earn money in Australia) I began babysitting for a couple of incredibly colourful socialites. Aside from their beautiful house, the amazing walk in closet and their versace-esque indoor swimming pool, they had the most AMAZING food pantry I had ever seen! I’ll never forget it, foods from all around the world adorned the shelves in that magical walk-in cupboard… One whole shelf was dedicated to chocolate, and that chocolate was mostly of the truffle kind. Heaven! And it gets better – they used to leave a box out for me every. single. time. I looked after their children.

Aside from spending time with their kids (whom I loved to bits!) I really looked forward to enjoying a truffle or two (or ten, best I be honest…). My favourite were these chunky, melt-in-your-mouth berry-filled truffles from Paris that I decided to re-create to share with you because why not right?!. Now before you click through to another page thinking ‘there is NO way I one of those chocolates is passing my lips Danielle!‘ hold up! These berry chocolate truffles are MUCH healthy versions of the original, made from all-natural ingredients that are really easy to replicate in the comfort of your own home. I think they’re just as tasty as the originals, but don’t take my word for it! Make these pronto and decide for yourself!

Very Berry Chocolate Truffles

You need:

  • 1 cup warm/melted coconut butter (you can make this by blending shredded coconut flakes on high for a long time!)
  • 1 cup mixed berries (I buy frozen and defrost)
  • 1/4 cup melted coconut oil
  • 1/4 cup nut butter (I use my easy peasy nut butter for this but today I used my homemade crunchy almond butter to add a little texture)
  • 1/2 cup (or more, depending upon your preference) cocoa powder (you can also use cacao or carob)

You do:

  1. Blend coconut butter and berries in a food processor to combine.
  2. Pour mix into silicon ice cube trays (or you can use a fun silicon molds like these). Place in your freezer to set, about 15-20 minutes.
  3. Combine coconut oil, nut butter and cocoa powder in a small bowl. Mix with a fork to to combine well. (You want the mix to resemble a thick, runny mix – runny enough to be able to dip your frozen berry mix into and thick enough to coat them!)
  4. Once berry mix is set, line a tray or plate with baking paper and remove from molds.
  5. Drop each piece into chocolate mix – use a fork to help coat in chocolate, then lift out carefully and place on baking paper. Place in freezer to set, about 20 minutes.
  6. Enjoy with a herb tea and a good friend :) Store in fridge when not eating, as these natural truffles do melt if left out in a warm room.

 

 

 

 

 

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1 Comment

  • Reply beverley October 29, 2015 at 8:16 am

    I love the look of these truffles. Think I will try the recipe for my next visit to my good friends of many years. These friends always surprise us with yummy treats so it’s now my turn to surprise. Thank you Danielle!!

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