Valentine's Spoon + Share Chocolate Truffles

There's nothing better than sharing food with your loved one on Valentine's Day and what better food to share than chocolate.  I have made these truffles dark and rich, just the way I like them. Adding the raw cacao to a cooled mixture means that its health giving properties stay intact, spreading the love that little bit further.

Makes enough for two (and more!)

Chocolate Truffle
30g cacao butter
1tbsp coconut oil
80ml coconut milk
1tsp brown rice syrup
Pinch salt
15g cacao powder, sifted

Cookie Dough
100g cashew butter
30g ground almonds
Pinch Himalayan/sea salt
1.5tsp brown rice syrup
2g or small handful cacao nibs
1/2 seeds from vanilla pod

Dipping Chocolate
25g cacao butter
1.5tsp brown rice syrup
20g cacao powder, sifted

To roll
Ground pistachios
Dedicated coconut
Cacao powder
Toasted hazelnuts
Freeze dried raspberries

TRY: Adding orange peel, orange oil or rosewater to the truffle/dipping chocolate.


- Start by making the truffle mix.  Melt the cacao butter and coconut oil in a pan with the coconut milk, brown rice syrup and salt over a medium heat.  Once melted, remove from the heat and allow to slightly cool.  Add the cacao powder and stir until smooth.  Pour into a dish and place into the fridge or freezer to set to a firm mousse like consistency (approx. 2hrs in the fridge and 45mins-1hr in the freezer)

- To make the cookie dough, combine all ingredients in a bowl.  Form into a log about 1-inch in diameter and roll in greaseproof paper.  Refrigerate until needed.  This is intended to be sliced and dipped in the chocolate.

- To make the dipping chocolate, melt the cacao butter and brown rice syrup in a glass bowl over boiling water.  Once melted, remove from the heat and allow to cool slightly before adding the cacao.  Stir to combine until smooth.  Serve in a small bowl.

- Serve on a platter along with the rolling ingredients ready to spoon, roll, dip and share!  Store what you don’t use in the fridge or freezer for another time.