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
- 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)
- Blend coconut butter and berries in a food processor to combine.
- 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.
- 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!)
- Once berry mix is set, line a tray or plate with baking paper and remove from molds.
- 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.
- 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.