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Goji-Cranberry Truffles are filled in part with coconut “manna,” for a caramel-white chocolate type effect — dreamy for its mouth-feel, flavor and even its health properties. Keto, Low Carb, Paleo, GAPS-friendly and Vegan.
I don’t have much of a sweet tooth anymore, having been on wellness diets for many 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!
What sweetener to use for your diet?
I chose to sweeten the first batch I made with erythritol — great for low carb desserts.
The second time around I used honey — antibacterial and rich in antioxidants, plus delicious with goji and cranberries! Use honey alone in this recipe for the GAPS-friendly version.
Both versions are great.
Several sweeteners work in this recipe: Coconut sugar and maple syrup can also be used for the Paleo and Vegan versions or if you’re not following any specific diet.
How to store truffles?
Your Goji Berry-Cranberry Truffles can be stored in either the fridge or the freezer, well sealed to keep them fresh for several weeks.
Truffles not only keep well and are impressively pretty and delicious, they also make a loving and fun gift.
The filling ingredients combine silky rich coconut manna with smooth cooked cranberries, plump and chewy goji berries and your sweetener of choice — all blended together to great the perfect truffle texture.
Chocolate coating ingredients
The chocolate coating is best with Fair Trade cocoa (to protect and bless our fellow humans). You can find the one I buy here.
An easy dipping chocolate is created with cocoa, coconut oil, your sweetener of choice and coconut milk … that cloaks the filling and hardens into a tender shell.
Will you make these for yourself or a gift?
Goji-Cranberry Truffles are filled in part with coconut "manna," for a caramel-white chocolate type effect — dreamy for its mouth-feel, flavor and even its health properties. Keto, Low Carb, Paleo, GAPS-friendly and Vegan.
- 1 cup coconut butter , also called "manna"
- 3/4 cup cranberries (frozen is fine)
- 1/2 cup water
- 1/4 cup goji berries (dried)
- 2 Tablespoons erythritol for Keto, Low Carb or coconut sugar for Paleo, GAPS and vegan
- 1 Tablespoon liquid erythritol for Keto, Low Carb or honey/pure maple syrup for Paleo and GAPS (honey), maple syrup for vegan
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 sea salt or granulated sweetener 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.