The recipe for these cocoa truffles was inspired by Honey Mama’s chocolate bars. The Honey Mama’s version is one of my favorite sweet treats made with whole healthy ingredients. If you haven’t tried a Honey Mama chocolate bar, I highly recommend buying one soon. They are made without refined sugar, gluten, dairy, or soy. You can find them in the refrigerated section of Fresh Thyme and some co-ops or natural grocery stores. They are also available online at their website.
I was working on a dairy-free and refined sugar-free chocolate truffle recipe and thought I would try using the ingredients listed on the Honey Mama’s bars. I created several batches using different ratios of the ingredients and finally landed on one that I loved. This is a great homemade treat for gifting or enjoying yourself.
1/2 cup coconut oil
1 cup raw local honey
1/3 cup cashew or almond butter
2 tsp vanilla
3/4 tsp pink Himalayan sea salt
2 cups Dutch process cocoa powder
1 cup unsweetened shredded coconut
Extra cocoa powder for coating the truffles
- Place the coconut in a small food processor or blender and blend until it is chopped fine.
- Using a hand or stand mixer, whip the coconut oil and honey until light and creamy.
- Add the cashew or almond butter, vanilla, and Himalayan sea salt and mix well.
- Add the coconut and blend until well combined.
- Using a spatula fold in the cocoa powder before running the mixer again. This will help keep the cocoa powder from flying all over your kitchen.
- Mix the ingredients well.
- Chill the mixture in the refrigerator until firm.
- Take a Tablespoon-sized scoop of the chocolate mixture and roll into a ball.
- Roll the ball in the cocoa powder and repeat until all of the chocolate is gone.
- Store the truffles in the refrigerator for up to 1-2 weeks or freeze for up to one month.