You know what’s confusing? Truffles. Why is a dessert, that is delicious, the same name as a fungus people use pigs to find? Sure, they look similar. But they are pretty much the exact opposite. First, fungus truffles are hella expensive. Second, they don’t even taste the same. You do NOT want to pop a fungus truffle in your mouth when you’re expecting a chocolate treat. Although, I’ve never tasted fungus truffles, so maybe I’m wrong.
I’m pretty sure I would rather have these energy truffles over a fungus truffle.
I thought about calling these some other more desserty truffle name, and while they are a bit of a treat, I don’t think I would consider them a dessert. If you make these expecting them to taste exactly like your favorite commercially made truffle you will be sadly disappointed. But they do satisfy a little bit of an indulgent craving.
Probably because they are mostly fat.
Good fat, mind you. Fat that comes from perhaps my favorite bean. The cocoa bean. I’ve been adding cacao butter to my coffee in the mornings for a while now, (a la Healthful Pursuit’s RFL) and I love the richness it gives to the drink. I figured it was time to test it out in other recipes as well.
When I first started putting these truffles together, I panicked after I melted everything. I had a very soup-like texture and I didn’t know if it would firm up enough for me to roll them into little truffles. So I added flax and chia seeds to see if that would thicken it up, not realizing if I just waited for the melted cocoa and cacao to cool in the fridge everything would be fine. Luckily, I figured my life and these truffles out and I ended up liking the little bit of crunch the chia seeds added to the truffle.
I purposely left these truffles less sweet because I like them that way and I don’t think they really need it, but if you’ve never had 100% cocoa before, you might want to add a little more sweetener. Oh, and make a double batch and freeze half because then you are never far away from a chocolate-y truffle!
- 1/4 cup cacao butter, roughly chopped
- 1/4 cup 100% cocoa, roughly chopped
- 1 tbsp maple syrup (more if you want it sweeter)
- 2 tbsp flax meal
- 1 tbsp chia seeds
- 1/4 tsp sea salt
- coconut shreds, cocoa powder, cinnamon, optional coatings for the truffles
- Add water to a medium pot and find a heat resistant bowl that will rest in the pot without touching the water. If you have a double boiler, use that. Add the cacao butter, cocoa, and maple syrup to the bowl and bring the water to a boil.
- Place the bowl in the pot and stir slowly while the chocolate starts to melt. Keep stirring until everything is completely melted.
- Carefully remove the bowl from the pot and let it cool for five minutes. Add the flax and chia seeds along with the sea salt and stir everything together. It’s ok if everything is still a little soupy. Let the bowl cool for another 10 minutes and then place it in the fridge.
- Keep the bowl in the fridge for about 30 minutes and then remove it. Let it soften a bit and then scoop out a tablespoons worth. Roll it into a little ball and place on a baking sheet. Continue with the rest of the chocolate.
- At this point, you can put them back in the fridge to harden a little more and then store them in an airtight container in the fridge. If you want, you can coat them with coconut shreds or cocoa powder and cinnamon. Put the coconut shreds or cocoa/cinnamon mixture in a little bowl and then add the truffle. Roll the truffle around to coat and then place back on the baking sheet.
When you’re ready to eat them, take them out of the fridge for a few minutes to soften.