Raw Vegan Chocolate Truffles

Don't let the title throw you. These are every bit as delicious as traditional chocolate truffles. They're fudgey, rich, deeply chocolatey, and satisfyingly sweet. Oh, and totally full of nutrition too. Say what?

These are pretty simple to throw together and are the perfect little treat to keep on hand when you feel the need for a little something sweet.

makes about 24 truffles

Base Flavor Variations
1/2 c coconut oil, melted 1/2 t extract of choice such as peppermint or orange
1/2 c coconut butter (you can also sub coconut oil) pinch of cayenne pepper
1/4 c raw cacao powder, plus more for rolling flakey sea salt
5 T pure maple syrup raw cacao nibs, crushed
pinch of pink himalayan salt orange or lemon zest

For the base, whisk together the coconut oil, coconut butter, and maple syrup. Add in the cocao powder and salt. If you choose to flavor the base with an extract, add it in now. Place the mixture in the fridge for a few minutes until it's firm but still malleable, similar to the texture of fudge.

Scoop about 2 teaspoons of the base at a time and roll between your hands to form balls. Place balls on a wax paper-lined sheet tray while you form the rest.

Sprinkle the truffles truffles with zest, sea salt, or cayenne if desired. Roll in cacao powder or crushed cacao nibs. Store in an air-tight container in the fridge. These are best eaten at room temperature so I like to pull one or two out of the fridge after dinner to warm up a little and enjoy in the evening.

Bonus tip:
The base also totally doubles as a base for homemade peanut butter or almond butter cups. Simply add an additional 1/4 c of melted coconut oil to the base and pour mixture into mini muffin cup liners then add a dollop of nut butter. Sprinkle with salt. Yum!