These truffles are filled with coconut “manna,” what the vegan raw community uses for a caramel-white chocolate type effect. It’s dreamy for its mouth-feel, flavor, and even its health properties.
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I don’t have much of sweet tooth anymore, having been on a healing diet for over 4 years. But these got me: so yummy, so tempting. Our kids wanted to keep eating them- even just the filling. The goji filling is amazing!
I chose to sweeten the first batch I made with a combination of hardwood-derived xylitol (here’s the one I like) and local honey. We like the benefits of both sweeteners and by using both together you gain the following advantages:
- Neither the flavor of honey nor xylitol come through; you get the sweetness without the sweetener itself distracting.
- Xylitol is a prebiotic, which means it’s food for probiotics; and it’s antibacterial. You get the health benefits of this sweetener. It’s not technically Paleo or GAPS; so leave it out and use the alternatives suggested below if you prefer. For those struggling with candida overgrowth or diabetes, it can be a good option.
- Of course, honey’s great! Antibacterial and rich in antioxidants, honey is also used in the chocolate shell coating.
- By using hardwood xylitol, you eat less “sugar” during the holidays, when most bodies are already having a heavy dose.
If you wish to make substitutions, coconut sugar and maple syrup can also be used in this recipe. I made following batches with coconut sugar in place of the xylitol. For a wholly GAPS version, use honey alone.
Have fun making these as gifts or for a special occasion.
- Filling Ingredients
- 1 cup coconut butter, also called "manna"
- 3/4 cup organic cranberries, frozen is fine
- 1/2 cup water
- 1/4 cup dried goji berries
- 2 T. coconut sugar or hardwood-derived xylitol
- 1 T. local raw honey or pure maple syrup
- Chocolate Coating Ingredients
- 3/4 cup fair trade cocoa
- 1/2 cup extra-virgin coconut oil, (measure it melted)
- 1/4 cup local, raw honey
- 1/4 cup high-fat coconut milk
- 1/2 tsp. vanilla (optional)
- Line a cookie sheet with parchment paper; and prepare a space in your freezer for the cookie sheet.
- Place the water and cranberries in a small saucepan and bring them to a simmer over medium heat.
- Simmer for 3 minutes. Turn the heat off and add the goji berries, stirring them in. Place a lid over the pot and allow the goji berries to steam and plump for 5 minutes.
- Remove the lid and allow the berry mixture to cool to room temperature.
- Place all the filling ingredients into a food processor or high-powered blender: cooled berries, coconut butter and sweeteners. (If you use a blender, you will have to stop and start it more often to break the air bubble [with your spatula] that can form by the blade with thick mixtures. It will work; you just have to keep at it.) Puree the ingredients until you have a smooth mixture.
- Place your mixing bowl or blender in the refrigerator for 15 minutes; then scoop the filling into rounded mounds on your lined cookie sheet.
- Place the cookie sheet in the freezer while you make the chocolate coating.
- Place all your chocolate coating ingredients in a small saucepan. Whisk them together well.
- Place the pan over the lowest heat setting for up to 1 minute, whisking constantly, just to warm the ingredients and the pan briefly, until you see the stiff chocolate "loosen" and relax to a shiny, smooth, satiny finish. Remove it from the heat immediately and get ready to dip!
- Using two forks, quickly dip each truffle ball into the chocolate, roll it around, and replace it on the cookie sheet. (If the chocolate starts getting too thick or cold, just put it over the low heat, whisking, very briefly again; and then resume the dipping.)
- As the chocolate begins to dry on the top of each truffle, garnish it with either a sprinkling of coconut sugar or xylitol or a goji berry.
- When all the truffles are dipped, place them in the freezer. Wrap your truffles and store them either in the fridge or freezer.