If I were the type of food blogger that had my s— together, I would’ve posted this last week, or at the very least yesterday, giving think-ahead readers time to incorporate these little chocolate numbers into their Valentine’s Day plans (if they so desired).
But alas, that’s not how I roll. It’s not that I don’t wish to roll that way, it’s just the genes allowing for the ability to plan things and be on time and keep my house dust-free somehow missed me, or got eaten by the genes that allow for meticulously planning my errand-running around time to hop into the nearest thrift store (anywhere in this city, there is a thrift store within a 2-mile radius — it’s like degrees of separation for junking).
Do genes eat genes? Oh, how I hated chemistry.
Anyway, today *is* Valentine’s Day, as you can plainly see by the pink heart paper I chose for my truffle photo shoot. Without a drop of irony.
But even if it wasn’t, I’d likely be writing about these truffles. Because they are the first chocolate I’ve had since December. And I discovered that when a woman has been without chocolate for almost 6 weeks, the first chocolate she consumes pretty much puts her in a state not unlike the guy who saw the double rainbow.
These truffles are darkly chocolate — and while not as smooth and creamy as a dairy-laden version, at the right temperature they are pretty much perfect (they get a bit chalky when too cold, so I like to let them sit at room temp before eating). And since they are made with raw cocoa powder, coconut oil & cream, and sweetened only with honey, I can eat them while on the GAPS diet. And I don’t mind if my kids have a few as well (assuming they find them, hidden in the way-back of the refrigerator, behind all those jars of cultured vegetables).
The original idea for the recipe came from one of Cara’s meal plans, and then it was tweaked by my friend Jen (who’s been doing the GAPS diet with me). I’m pretty much doing what Jen did, only using toasted coconut rather than cocoa powder as coating. You can roll the chocolate in whatever suits you — cocoa powder, finely-crushed nuts, or if you’re not avoiding sugar, just about anything.
Or, you could roll them in nothing at all, and instead just eat the chocolate right out of the food processor, trying to calculate how many truffles’-worth of chocolate you ate after licking the spatula clean. Not that I would know anything about that sort of utter lack of control.
Because the control genes? Those, I unfortunately kept.
Recipe: Toasted Coconut Truffles (dairy-free)
: Use only high-quality cocoa, as it lends all the flavor. The cocoa butter is a bit of an obscure ingredient, so optional — but lends an extra creaminess and stability at warmer temps.
- 1 cup high-quality cocoa powder
- 1/4 tsp sea salt
- 1/8 tsp espresso powder or instant coffee
- 1/4 cup coconut oil, melted
- 1/4 cup honey
- 1 1/2 Tbsp cocoa butter, melted (optional)
- 1/2 tsp vanilla extract
- 1/2 cup coconut cream (the thick cream on top of a can of full-fat coconut milk, or I like this from Wilderness Family Naturals)
- 1/4 – 1/2 cup unsweetened flaked coconut
- In the bowl of a food processor, pulse together the cocoa powder, salt, and espresso powder just until combined.
- Add the coconut oil, honey, cocoa butter, vanilla, and coconut cream to the food processor.
- Process until mixture is smooth. Place bowl in the freezer for about 15 minutes, or until the chocolate hardens up enough to roll into balls.
- Meanwhile, toast the coconut very briefly in a toaster oven or under the broiler (this should only take a couple minutes, watch it very closely as it burns very quickly).
- Roll the chocolate into 1″ balls, then roll in toasted coconut. Store in refrigerator, but serve at room temperature.
Copyright © Katy Carter, 2012.Print This Post
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