Tuesday, August 28, 2012

freezer truffles

I guess if you had company you might
worry a little more about presentation!

Additive free freezer truffles

5 tablespoons cocoa powder
3 tablespoons coconut oil
2 tablespoons coconut milk
2 tablespoons honey

Stir, stir, stir*

Spoon into muffin liners and freeze.  (Candy molds would obviously also be ideal.)

Voila!  Chocolate in minutes.  Next time you have unexpected guests, you could excuse yourself for 1 minute, whip these up, and then offer them casually a few minutes later.  

This recipe is an amalgam of several homemade and raw chocolate recipes I found online, and was improved with the delicious addition of coconut milk.  The coconut milk makes it creamier and not so bitter.  It does lose the chocolate bar feel and becomes a truffle, but no complaints here.

I just made a batch of sunbutter cups using this chocolate - thinned down a little with extra coconut milk- as the base.  I'm curious how they turned out, but I am too stuffed from eating the leftover spoonsful of homemade sunbutter while I was cooking to try one.   

Remember to eat them right from the freezer - coconut oil melts at room temperature!

*If the whole mixture seizes up and the oil runs out at the bottom of the bowl, just put it in the freezer for a minute.  When it begins to harden, quickly stir it all together.  Good as new!

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