My name is Amy, and I’m a chocoholic and these sugar free cacao truffles are my new poison.
I’m not your run-of-the-mill “oh I love a bit of chocolate” chocoholic. I’m a full blown, shameless, chocolate obsessed freak. Milk, White or Dark chocolate never stood a chance with me. If it’s was in a 10 meter radius, I’d eat it without even pausing to take a breath. Give me a chance and I’ll eat chocolate for breakfast, lunch, dinner and at every opportunity in between!
So, as you can imagine, going sugar free has not been a easy feat! I’ve bought countless bars of sugar-free chocolate – and none of them hit the spot. I then tried various recipes to make my own raw cacao chocolate and although they were much tastier than the shop bought bars, they still didn’t satisfy my milky, creamy chocolate lust!
That was until I came up with an ingenious plan! I wanted needed chocolate that was creamy, melt-in-the-mouth-naughtiness without being naughty so decided to experiment with coconut cream! This was a complete and utter failure and my beautiful smooth looking cacao mixture turned to a curdled mess once I added the coconut cream!
Take 2. I decided to try out some solid creamed coconut instead and melted it down with the cacao butter and coconut oil at the beginning of the process. The result? Pure naughty-without-being-naughty, creamy, truffle-like amazingness! Seriously, these chocolates are absolutely divine and I’m so excited to share the recipe with you all!
Sugar free cacao truffles with xylitol & coconut
| Makes 14 chocolates |
- 25g raw cacao
- 25g coconut oil
- 25g cacao butter
- 1/4 cup of ground Xylitol (or 1/2 cup coconut nectar)
- 25g creamed coconut
- Boil a saucepan of water and once boiled turn the heat right down as low as you can
- Whilst boiling, measure out equal measures of raw cacao, coconut oil, cacao butter and creamed coconut.
- Melt the cacao butter and coconut oil in a large heat-proof bowl over the pan
- Add the creamed coconut and stir slowly till it completely melts
- Add the raw cacao slowly, stirring continuously to avoid any clumps forming
- Mix in the ground Xylitol or sweetener of your choice (you can buy ground Xylitol but I prefer to just grind it in my Nutri-Bullet till it’s the consistency of icing sugar!) Mix the Xylitol in to the cacao mixture very slowly and add as little or as much as you need!
- Pour the mixture into molds and pop in the freezer to cool!
Did I mention how incredible these sugar free chocolate truffles are?! I salute you if you manage to make your first batch last more than an hour!
Peace, Love & Clear Skin