Sending Love and Light out to you for this season of Love, and may all of our seasons be infused with unconditional love within and without. Below you will find the recipe for the truffle I made for this years “Hot Raw Chef” competition through Living Light Culinary Arts Institute. I had tons of fun making this recipe and you will too – not to mention how much joy you and your loved ones will share from tickling your taste buds with these exotic treats!
If you are reading this before February 12th you can still vote for me by clicking here. I am video #35. If it is after that date you can still enjoy the youtube video here. Enjoy, and continue to share the LOVE!!!
Coconut Cardamon Rose Truffle
By Chef Chaya-Ryvka Diehl
1 cup water
2 tablespoons hemp seeds
1 ½ tsp. beet juice, prepare your beet juice by using a small hand held grater. Half of a small beet will yield about 2 teaspoons of juice. Once you have grated the beet, squeeze the pulp through a nut milk bag to gather your juice.
10 Tbs. coconut nectar or liquid sweetener of choice.
1 packet stevia (Now Brand with “no bitter flavor”)
10 drops rose oil (Medicine Flower brand)
½ tsp. cardamon
½ cup coconut butter (1/3 +2 Tbs. for a softer filling)
1/8 tsp. high mineral sea salt
1 vanilla bean scraped, seeds only
¾ cup extra virgin coconut oil
1.5 tsp. non gmo soy lecithin
Begin by gently melting your coconut oil and coconut butter. You can melt these items by either a hot water bath or using your dehydrator. A hot water bath is where you boil some water and immerse the jar into the hot water that is not on a heat source, make sure not to completely submerge the jar into the water.
As your oil and butter are melting you can proceed to measure out the remaining ingredients. Measure your ingredients directly into a high speed blender. Once your oil and butter are both melted measure them out and add them to your blender.
Blend all of your truffle ingredients on high until the mixture is completely emulsified, and creamy.
Pour your mixture into a container and allow the mixture to set up in your fridge overnight.
Use a small ice cream scoop to measure out your truffles. Use a teflex sheet or some wax paper as a non stick surface for your truffles.
Place your truffles into the freezer for at least two hours or until frozen solid.
For the quickest chocolate shell purchase your very favorite raw chocolate bar. I highly recommend Sacred Heart Chocolates, which are becoming widely available in health food stores and Coracao Confections Chocolate for a super dark, and sublime chocolate bar. You will need at least a half pound of chocolate to dip all of your truffles. If you have a favorite chocolate recipe and want to make your own chocolate that is also an option. My favorite hard chocolate recipe comes from Café Gratitude’s dessert book “Sweet Gratitude”.
Chop your chocolate and melt it in your dehydrator or in a hot water bath. Be sure not to get any water into your chocolate as that can cause all of the chocolate to seize.
Once your chocolate is completely melted, pull your frozen truffles out of the freezer.
Now, you will want to have a fork or other dipping tool on hand. Drop your truffles in one at a time into the melted chocolate, and quickly release it onto your non-stick surface.
Use dried rose petals, shredded coconut, or cacao nibs to sprinkle on top of your truffles. Make sure to decorate while the chocolate is still wet.
You will need to store these in the fridge, and they will be good for up to a week. Alternatively you can store them in the freezer for at least a month.
Enjoy and be sure to share these treats with your loved ones!