Low Glycemic Truffles
Superfood Raw Chocolate Truffles
8 oz. Raw Cacao Paste
1 Tablespoon Ground Vanilla Bean (Chef’s Grade Vanilla)
2 Pinches Ground Himalayan Sea Salt
1/3 Cup Inulin Powder
1/4 Cup Cacao Powder
1 and 1/2 teaspoons Stevia Powder
1/2 Organic Coconut Milk (canned-not low fat!)
1/4 Cup Raw Cacao Powder (for dusting)
In a double broiler begin melting the Raw Cacao Paste until it is creamy and smooth throughout.
While the Cacao Paste is melting, open the can of organic coconut milk and pour it into a bowl. (Because the coconut milk separates in the can, whisk it together until it is smooth and creamy.)
Then measure out 1/2 cup of the creamy coconut milk and put it into a separate bowl. Save the rest of the coconut milk for a superfood smoothie!
Add all of the dry ingredients EXEPT THE CACAO POWDER to the coconut milk gradually with the whisk and continue whisking until very creamy.
After the Cacao Paste is creamy and smooth, add the coconut milk mixture to it. NOTE** The mixture will immediately start to change to a solid! Keep whisking! When the two mixtures are fully combined, remove from heat and let stand for a few minutes only at room temperature until you can roll it into walnut sized balls.
NOTE** Do not let the mixture sit too long or it will get crumbly and become difficult to roll.
Place the truffles on a plate and chill until firm. If you are in a warm climate (or in a hurry) you may need to chill in the refrigerator for 10 minutes or so.
When the truffles are firm, dust with a coating of Cacao Powder and delight your company!
NOTE** A trick for dusting the truffles is to sprinkle the Cacao Powder over the top of them and then “agitate” the plate so the truffles roll around in the powder until they are perfectly coated.