Coconut Tahini Filled Raw Chocolate Truffles
These creamy morsels are sure to bring some holiday delight! Crispy chocolate on the outside, and sweet coconut tahini on the inside. All you need is a double boiler or mini slow cooker and a chocolate mould.
- 250g of cacao butter
- 1/2 cup Connect Foods Cacao Powder
- 2 Tbsp maple syrup
- 1 tsp coconut oil
- 1 Tbsp tahini
- 1 Tbsp honey
- 1 Tbsp coconut paste
Bring some water to boil in the kettle. Using a double boiler (or just two metal bowls that fit nested inside one another), place cacao butter in the smaller bowl, and pour boiling water in the larger bowl. Use a small whisk to stir the cacao butter as it melts slowly. This steaming method will help ensure that the chocolate does not burn and gets to an even consistency. As the water cools, simply pour it out and add more hot water.
When the cacao butter has melted, add maple syrup and coconut oil and stir well just until mixed. Using a sifter, or metal strainer, shake in sifted Connect Foods Cacao Powder (so as to remove any clumps), while stirring cacao butter mixture with a whisk.
Pour a small amount of melted chocolate into your chocolate mould, just enough to coat the bottom of each space. Place mould in the freezer for a few minutes until it hardens.
While the base is hardening, mix together tahini, honey and coconut paste in a small bowl. Take the mould out of the freezer. Take small pinches of the sweet coconut paste mixture in between your fingers and make a little ball to place in each mould. Pour a bit more chocolate, just enough to cover the filling completely.
Place the mould back in the freezer for 10-15 minutes. You want them hard enough to be able to pop them right out while they're frozen. Silicone moulds make this even easier.
Store in the refrigerator in a sealed container until ready to serve.
*Connect Foods Cacao Powder can be found at your nearest Woolworth's