Friday, May 14, 2010

Raw Cacao Candies or Truffles

2 1/2 cups:   unsweetened Cacao Powder (Raw or Roasted)
4 tbsp:  Coconut Cream or Spread (finely ground coconut meat)
3 tbsp:  Coconut Oil
1/2 cup:   Agave
4 tbsp:   Maple Syrup
¾ cup:   Water
1 tsp:   Vanilla
1 tsp:   Celtic Sea Salt (optional in or on top)
30 Walnuts or nut of choice (raw cashews are great too)
Cacao Candies or Truffles
The above ingredients will make about 30 small candies. I like to save the salt for a topping, but you can mix it in if you like.
Combine all wet ingredients together and mix until creamy. If coconut oil and/or coconut cream is cold and therefore hard, warm the water to soften then blend it thoroughly before adding dry ingredients.
Fold in Cacao powder a little at a time while stirring. Depending on the type of cacao powder (raw is a little more lumpy) it may be easier to mix in if you sift it through a strainer. Stir thoroughly.
When mixture is creamy, use a spoon to form bite sized balls of candy on to a plate. They do not have to be in a perfect ball. Then place a walnut on top of each ball squishing it down softly into the middle. This will flatten out the ball to form a nice bite sized piece of candy. Sprinkle a small amount of coarsely ground Celtic sea salt on top of each piece of candy (see Optional below). Flower of the Ocean is the best. Use the tips of your fingers to smooth out rough edges and press the salt in a little. Cover and chill until ready to serve.
And extra step that make these candies extra special. Mix a tsp of Agave, Maple Syrup, or honey and 2 tbsp of water together. Spoon a little on top of each piece of candy. Then sprinkle the salt on top. This will make the walnut shiny and help the salt to stick.
**Note: this recipe can be altered for sweetness, just taste and go! Also, the mixture may seem too moist to form into balls, but once it is refrigerated it becomes hard. Be aware when taking it with you that it will soften again. I personally like it softer.  I usually put the formed balls in the refrigerator on a plate so they are easy to scrape off when cold, then I transfer them to a tightly covered bowl where they can be stacked.

Thank you Susan Campbell (Chef Teton) for your wonderful raw cacao recipes. Definitely a favorite!!!