While I don’t think anyone really needs a reason to eat more chocolate, let’s talk about a few of the health benefits. Chocolate has magnesium which helps with muscle cramps and anxiety. It also has iron which is always a needed boost for me during my period (see: 5 things I do to support my period). I eat chocolate daily but we know I’m all about supporting my hormones/hormonal health.
And if you’re looking for the extra mental wellness boost, you could always add CBD oil. I don’t currently have one I love so I didn’t test the recipe with it. But I can’t see why it wouldn’t work. Just make sure you add it after you’ve done all the melting as to not compromise your CBD benefits.
Personally, I like to top my truffles with pistachios. It’s that perfect salty and sweet mix. You could do hemp seeds for more fat, coconut for the almond joy lovers or cacao nibs for the extra magnesium boost. The possibilities are endless.
I like to store my chocolate truffles in the fridge because the Florida heat is real. These will get squishy because of the cacao butter. Think chocolate bar left in a hot car.
Now, if you haven’t recently purchased any of the chocolate truffle recipe ingredients, I have everything linked in my amazon store to make it easy for you to stress bake during these crazy times. But also, the first time I tested the recipe I used a cacao butter that I’d had for far too long and it was impossible to mask the taste. So if you find the butter is super strong, it might be because yours has gone off. It’s also worth noting that the quality of your cacao powder makes a big difference.
Wherever you’re at in the world this week, I hope a bit of chocolate brings you an extra bit of joy! And if you make these, please tag me on instagram. I love seeing what you babes make! Send you all the love and positive vibes. Xoxo, Savvy
Raw Chocolate Truffles
The perfect bite sized chocolate treat. Paleo, vegan and gluten free!
- 1/2 cup cacao butter
- 1 1/4 cup cacao powder
- 2 tbsp coconut oil
- 6 tbsp maple syrup
- 1/4 tsp salt
- 1/3 cup cacao nibs
- 1/3 cup pistachios
- 1/3 cup desiccated coconut
Add all of the ingredients to your food processor and make sure the lid is secure. The cacao powder will poof when you turn it on.
Pulse for one minute. Then scrape down the sides.
Continue pulsing until the cacao butter is melted and the mixture resembles a thick icing.
Use a cookie scoop to scoop out 1 inch balls and roll them in your chosen topping. If you want to make it easier, use a very small bowl so that you can gently coat the balls by shaking them in the toppings. If your bowl is small enough, it will also allow the balls to hit the sides helping to shape them without you needing to touch them.
Add to a parchment/slipmat lined baking sheet and refrigerate for 15 minutes.
Remove from the baking sheet and enjoy! Store whatever you don't eat in the first five minutes in a sealed container.
I do a few sponsored posts but they are limited to maintain the authenticity of © What Savvy Said. Some links in my posts may be affiliate links. This means I receive a small compensation for purchases made through those links. The presence of affiliate links and potential commission compensation are marked with an (*).