Sunday, December 1, 2013

Raw Coconut Truffles

I have a sweet tooth and indulge in sweet treats quite often. Without guilt! But can sweets be healthy and good for you? Yes, they can. But only if they are made of wholesome ingredients.

My coconut truffles recipe makes use of virgin coconut oil, raw honey and pink Himalaya salt. All three ingredients are considered beneficial to health and you should consider adding them to your daily recipes as often as you can.

I do not usually add any alcohol to my raw recipes, but if you wish to make an adult version coconut truffles you can use white rum instead of the lime juice.

This is a low-tech recipe for all raw food lovers who do not own a blender or a food processor. These tools are very useful in raw kitchen, but there are many recipes that can be executed without them. Coconut truffles is only one of such easy-to-make recipes. All you need is a large bowl, strong wooden spoon or a spatula, and measuring cups. It will take you about 10-15 minutes to make the truffle dough.

If you have a food processor, simply put all the ingredients into a mixing vessel and process until you have a nice, thick dough that does not stick to the walls. If you are using a mixing bowl you will notice that the dough is ready when it is quite firm and does not stick to the spoon.

The recipe below makes 18 delicious truffles.

  • 1 cup grated raw coconut
  • 1/2 cup organic coconut flour
  • 3 Tbsp virgin coconut oil
  • 1/3 cup raw honey (add more if you like your truffles really sweet)
  • 1/3 cup Thai style coconut milk
  • juice of 1/2 lime (or 3 Tbsp rum)
  • 1/2 tsp organic vanilla extract
  • 1/2 tsp pink Himalaya salt
  • 1/2 cup coconut flakes for garnish

  • Melt coconut oil in a water bath. To do this put the measured amount of coconut oil into a small bowl. Place the bowl in a larger bowl filled with hot water. The oil will liquify in 10 minutes or so.
  • If you have raw coconut, use it. Peel the brown skin off and grate it. Take enough to produce 1 cup of coconut flakes. Don't despair if you haven't got raw coconut. You can still make the truffles by using 1 cup of raw, unsweetened coconut flakes.   
  • Place the coconut flakes in a large bowl. Add salt and coconut flour. Mix well. 
  • Add a little of the melted coconut oil. Mix well. Gradually add the remaining oil. Keep mixing. 
  • Pour the coconut milk into the bowl and mix well.
  • Add honey. Mix with the other ingredients. 
  • Add lime juice and the vanilla extract and mix well to incorporate them into the now almost firm truffle dough. Make sure that all the ingredients are well mixed together. Cover the bowl with a kitchen towel and allow it to rest for 15 minutes or so.
  • Spread coconut flakes on a large platter. Keep the platter ready for the finishing touch.
  • Using clean hands form small truffles. I use a measuring spoon to portion out the dough. 1 Tbsp makes perfect truffles. 
  • Once the truffles are formed take each one and gently roll it in coconut flakes. You may have to use you hands again to bring the truffles back to shape.
  • The truffles are ready to eat, but I find that they taste better chilled. Place the ready truffles in the refrigerator and allow them to set for about 1 hour. Serve after a festive meal or anytime you feel like to. But remember to always, always indulge in good company!

Tip: This is a winter recipe. You can turn it into a very refreshing summer recipe if you add juice of at least 1 whole lime or lemon. Add zest of 1/2 organic lime or lemon for an even more refreshing sensation.

In radiant health - passionately raw - Dominique

Dominique Allmon©2013

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