Truffle Truffle Truffles!!! I seriously LOVE chocolate truffles and as the Holidays approach it is the perfect thing to make for gifts, parties or just to get you through the hectic season.
Truffles are one dessert that is super easy to make dairy-free and I honestly don’t really even miss the dairy. I usually just make a plain chocolate truffle and roll it in cacao or coconut but this time I wanted to do something a little different.
I had ordered some dried goji berries and organic maca powder a few weeks ago and wanted to come up with some creative ways to use them. Goji berries have a really unique and cool flavor. They have a kind of chewy texture and then come off tart at first and then sweet and it is the perfect companion for dark chocolate. Maca powder has a pretty potent flavor also and can easily become overpowering in a recipe (in my opinion). I decided to coat the truffles with equal parts maca and raw cacao powder. The flavor of the cacao balances the maca perfectly and then also compliments the tart goji berry
These truffles can be made ahead of time and stored in the refrigerator for several days. You also can recoat them in the maca/cacao powder if needed.
Chocolate Goji Berry Maca Truffles
- Prep Time: 10
- Cook Time: 10
- Total Time: 300 (includes chilling time)
- Yield: 22 1x
- 2 Tbsp palm shortening or coconut oil
- 8 oz dark chocolate (70% or higher)
- ¾ cup coconut crème (the thick part on the top of the canned full-fat coconut milk)
- 1 tsp vanilla
- ¼ tsp sea salt
- 1/3 cup dried goji berries, finely chopped
- 2 Tbsp raw cacao powder
- 2 Tbsp organic maca powder
- Heat the chocolate and palm shortening in a double boiler and let the mixture melt. Whisking the mixture frequently.
- Once the chocolate has melted add the coconut crème, vanilla and salt. Whisk through until the mixture is combined.
- Take off the heat and let cool a few minutes. Cover and store in the refrigerator until the mixture has set. Approximately 5-6 hours.
- Mix together the maca and cacao powder and place in a plate or shallow bowl.
- Use a small scoop to spoon out about a tablespoon of batter and roll the mixture in to a ball and then coat the truffle in the cacao mixture.
- Set aside on a plate and repeat until batter is gone. Serve immediately or store in the refrigerator in an airtight container.
- If you don’t have access to the maca powder you can just roll the truffles in cacao. You can also substitute another dried fruit for the goji berries.
Keywords: goji berry and maca truffles, maca truffles, maca and cacao truffles,
Heather | Cook It Up Paleo says
Oh these look soo good! I really want to make something with goji berries; love that you paired them with chocolate!