Have you ever wanted to make your own chocolate truffles but didn't know how?! This recipe is super easy (almost fool proof) and uses only five ingredients and one pot!
We love these truffles for a few different reasons. First off, they are the perfect texture - soft, super rich, creamy, and magically melt in your mouth in the most decadent way. They are the perfect combination of rich dark chocolate and subtle rose. We think they'd make the perfect Valentine's day dessert for a romantic dinner or just shared with your gal pals or co-workers for a mind blowing treat that is packed with nutrients! They can be stored at room temperature which make them easy to give as a handmade gift wrapped in foil or in a pretty box.
Did you know rose essential oil is the highest frequency food of any natural substance? What does that mean exactly?! To keep it simple, every thing has a frequency because everything vibrates (because everything is made of atoms!). You, me, plants,etc. The human body = 62-72 MHz (unit of measurement), rose = 320 MHz! Think of it as concentrated life force. Consuming it or smelling it can helps raise your vibration (which improves health and immunity). Rose oil is known to be a natural antidepressant, aphrodisiac, and anti-viral and more. We use a teeny tiny bit in a whole batch of chocolate, so don't worry, you wont vibrate away but we do hope you enjoy the health benefits and uplifting qualities of rose.
These truffles are:
rich & creamy
1 Rose Maca bar - finely chopped
1 TBS coconut oil
1 TBS + tsp coconut butter*
1 TBS maple Syrup
1 TBS raw cacao powder (Plus extra for dusting)
1. Start by getting all the ingredients prepared, chop the chocolate bar and measure out the ingredients. The next process uses the heat from the coconut oil in step 2 to melt the rest of the ingredients. So you'll need those ready to go, in order to not have to reheat the chocolate (which can compromise the integrity of the chocolate).
2. Melt the coconut oil over low heat until it is melted and hot 1-2 minutes.
3. Take the coconut oil off the heat completely and in the same saucepan add the coconut butter and mix quickly until completely integrated.
4. Immediately add the chocolate and stir until melted.
5. Add the cacao powder and stir until combined.
6. Add the maple syrup and stir until combined. Immediately place in fridge.
7. Take the chocolate out after it is in solid form (not liquid). Use a tablespoon to scoop out a ball. Form bar with hands until you form a truffle. Place on plate and repeat until all chocolate is used. Place chocolate back in fridge for a minute.
7. Optional: Dump some raw cacao powder into a bowl. Take out the balls from the fridge and toss with the raw cacao powder until coated.
Serve at room temperature. Store in the fridge covered (chocolate can take on other flavors easily) up to 14 days.
*you can alternatively just use 1/4 cup coconut oil total. The truffles will be much softer so be sure to keep them in the fridge until you serve them.
We hope you love this recipe. Keep in touch with us @notyoursugarmamas (instagram) or @notursugrmamas (twitter) #notyoursugarmamas
Keepin' it real,
Ky & Bennett
P.S. We are excited to announce that we will be a part of health expert Robyn Youkilis's Go with Your Gut book launch party with best selling author Gabrielle Bernstein! If you are in the area, its going to be a great event! You can sign up here.
P.P.S. Don't miss out on our Valentine's Day limited edition bark.
1 1/4 cup cashew date milk (or your choice of milk)
1/2 frozen banana
1/2 cup frozen cherries
2 TBS raw cacao powder
1 TBS ground flax seed
1 cup spinach
1/4 tsp vanilla
1tbs almond butter
Blend and enjoy!
It’s time to say sayonara to that pre-packed brownie mix full of chemically produced ingredients and preservatives. BYE GIRL.
These fudgey, chocolatey balls are intensely addictive, insanely easy to make, and super satisfying for sugar-affectionados, minus ANY added sugar! They’re all raw, totally vegan, dairy free, gluten free, with no refined sugars.
We swear these will be your new go-to.
> 1 cup dates, pits removed
> ½ cup nuts (We used a blend of raw almonds and cashews.)
> 2 tbsp of raw cacao
> ½ tsp of coconut oil
> ½ tsp of vanilla extract
> ⅛ tsp of sea salt
> ¼ c. unsweetened coconut flakes, chopped
> ½ of our Coconut Crunch Chocolate Bar, finely chopped
Yields 10 one inch balls.
Blend all ingredients - except coconut flakes and NYSM chocolate - in food processor (we used a Magic Bullet) until a sticky dough forms. In a bowl, knead coconut flakes and chopped chocolate bar into the mixture. Roll into balls. And presto, finito!
Tip: We like to keep these babies in the freezer. The dates keeps them soft and the coolness makes these treats even more satisfying!
If you try this recipe, feel free to have a little fun and use your creativity! Try oats, sunflower seeds, bits of chopped dried mango or ginger. Take your favorite flavors and run with it. We’d love to hear what worked for you!
This magical frozen treat is the complete opposite of Breakfast in Bed. It's full of the things that make dads into superheros!
Chocolate! BANG! Espresso! KAPOW! Cashews! BOOM!
Easy to make and free of refined sugar, dairy, and gluten, this treat is sure to get Dad movin' & groovin', zippin' & zoomin' all weekend long!
> 1.5 cups raw cashews
> 1/4 cup cacao butter (Do not substitute!)
> 4 shots of good espresso (We used Chillmark Coffee Co. Organic Espresso Roast. Alternatively, you could use 1/2 cup of coffee.)
> 1 tsp fine espresso grind
> 1 tsp vanilla
> 1/2 cup maple syrup
> 1/4 cup olive oil
> 1/2 cup cacao nibs (optional)
> 2 oz raw chocolate (We used Pure & Simple Chocolate Bar.)
1. Soak the cashews in hot water for 10 minutes.
2. Meanwhile, melt cacao butter on low.
3. Make the 4 shots of espresso.
4. Combine cashews, cacao butter, espresso shots, vanilla, maple syrup, and olive oil in blender. Blend on high speed.
5. Mix in the 1 tsp of espresso grinds. If using cacao nibs mix in as well.
5. Pour into molds and freeze for 4-6 hours.
6. When ready to serve, melt Pure & Simple chocolate on low. Drizzle with spoon over the frozen coffee pops.
7. Enjoy your superhero strength!
To Make: Combine all ingredients except apple cider vinegar in a medium saucepan and bring to a simmer over medium heat. Once a simmer is reached, lower heat and continue to simmer for an additional 10 mins. Remove from heat and let cool. Pour mixture into a quart-sized glass jar and add 1 C of cider vinegar. Shake and let sit at room temperature for 2 days. To use, simply strain the mixture and enjoy!
'Tis the season for pomegranate and my body has definitely been craving it. I love this juicy, superfruit. I used to be deterred by the process of pulling out all the pomegranate seeds but now I thoroughly enjoy it. It gives me a chance to handle the food and contemplate what a perfect whole food it is and how lucky I am to be eating it. It's one of the highest antioxidant fruits, great for lowering blood pressure and is thought to help relieve depression. I'll take it! On a salad, in a smoothie, in a chocolate bar, whole....any way I can get it! I made a delicious lunch today with pomegranate and can't help but share it, it was so beautiful and yummy! Here it is:
1 cup steamed broccoli
1 cup chickpeas, rinsed
2 tbs pomegranate seeds
2 tbs hemp seeds
Place the broccoli in a pot and steam it for 5-7 minutes. Meanwhile, drain your canned (organic if possible) chickpeas and place about a cup of that into a bowl. When broccoli is done (you can easily pierce a knife through the stems) place in bowl with chickpeas. Sprinkle pomegranate and hemp seeds and drizzle olive oil and balsamic vinegar to your liking. Sprinkle a pinch of sea salt on top. Voila! This meal will leave you feeling nourished and satisfied I hope. If you want to get really crazy, sprinkle some cacao nibs on there too! Let me know how it turns out!