The no-bake sweets spree endureth!
What to do when you pick up a regular, kind of expensive snack habit that you have no intention of shaking? Start making said kind of expensive snack yourself. Especially if you like to partake in a little reverse engineering every so often, as Alyna and I do.
A little while ago, I picked up these Living Raw Coconut Karma Truffles on a whim, mostly because I thought that buying and then promptly eating the week's third TCHOtella bar was a little much. What I assumed would be a "healthy alternative" (not one of my favorite phrases, I do NOT like sweet potato fries) ended up being a snack dream -- chocolately, coconuty, rich, and superfoody. It then immediately became my mission to try all of the Living Raw truffle flavors. The truffles rolled in hemp were pretty good, but the "Kickin' Cayenne" variety was a little too kickin' for my tastes (someone put a warning label on those!). The coconut ones are by far my favorite.
These raw cacao and coconut truffles can be adapted endlessly, and are also great for gifting (recipients seem to be especially impressed if you put the truffles in mini muffin liners and a Weck jar). Instead of the coconut shreds, you can coat the truffles with ground almond (for Almond Joy truffles!) or hazelnut, or roll them around in some cacao powder (Epicurious' original suggestion), matcha powder or berry powder of your own making. Or you can turn them into a different candy entirely and place a macadamia nut in the center -- very fancy!
Raw Cacao + Coconut Truffles
Adapted from Epicurious
Makes approximately two dozen truffles
1/2 cup coconut oil
3/4 cup agave nectar
2 teaspoons vanilla extract
1/4 teaspoon sea salt
1 cup unsweetened shredded coconut, plus more for toping
2 cups cacao powder
In a high-speed blender or food processor, blend the coconut oil, agave nectar, vanilla, and salt. Add the shredded coconut, 1/2 cup at a time, and blend until smooth.
Transfer the mixture to a medium-sized bowl, and then stir in the cacao powder until thoroughly combined. Place the bowl in the refrigerator for about 10 minutes or more to set slightly.
Spoon heaping tablespoons of the chocolate mixture and roll them into balls. Sprinkle with more coconut, if you like. Store the finished truffles in an air-tight container and keep in the refrigerator.