Shake your BonBon Truffle Recipe

If someone had told me a year ago that I could eat chocolate that looks like See’s Candies ® and it was good for me, I would’ve asked if gullible was written on the ceiling. Sure, it’s true that 80% cocoa solids have been sold as good for us, but we significantly reduce the flavonol benefits when we are consuming “Dutch” processed chocolate and the processed sugars used to make the really really dark chocolate palatable.

I would’ve thought I’d have to shake my bonbon for at least 30 minutes to work off this delicious treat. And though these treats are still high in calories, these raw cacao treats are no empty calories. With this raw quality chocolate, you are consuming magnesium, selenium and ORAC/Antioxidant levels that are off the charts and more than blueberries. How’s that for an anti-aging superfood! My favorite benefit is the iron since women can often be deficient. This can be especially true for women that don’t eat meat. 

Another great benefit of these raw and homemade chocolate truffles is we are likely retaining much of the Vitamin C since the lemon and raspberries are encased in chocolate. Check out this article here! Raspberries are also quite amazing little cancer fighting berries with the added bonus of helping with inflammation.

“The rheosmin found in raspberries can increase metabolism in our fat cells by increasing enzyme activity, oxygen consumption, and heat production in certain types of fat cells. By boosting fat metabolism in this way, we may be less likely to deposit fat in our fat cells, and we may be able to use up some of the fat that is stored there. By improving our fat cell metabolism, we may also be able to reduce the number of pro-inflammatory messaging molecules that are produced by our fat cells. As a result, we may be less likely to experience some of the inflammation-based problems that typically accompany obesity.” –WHFoods

My husband is usually my tester for these things since he is the pickiest eater I know. You get one texture that isn’t to his liking and you’ll be stuck with leftovers for a week! Yes, it’s true.

So when I gave one of these to my husband for Valentine’s Day and he said, “Wow…I don’t even like raspberry cream in chocolates,” I knew I had a true winner.

These taste so fresh and clean you will love having these available. The best part is they are still rich enough that they feel like a special treat–all without heavy cream.

After reading this, I’m sure you will agree that making chocolate yourself is the way to go! In fact, usually I will double this chocolate recipe and make bars out of it for later…never know what chocolate truffle recipe you’ll want to make! It’s also really easy to turn into a chocolate ganache since it’s a bit softer at room temperature. Just add a tablespoon of full-fat coconut milk from a can (use the solid cream part of the can and heat the cream to incorporate).

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Shake your BonBon Truffle Recipe

Prep Time

15 mins

Refrigeration or freezer time

2 hrs

 

Ingredients

Raspberry Cream Filling

• 1/2 cup soaked cashews soak for at least 2 hours; the longer the softer the cashews will be, making it easier to puree smoothly
• 1/2 lemon between 1-2 tbsp or enough that the purée is smooth
• 5 oz frozen raspberries
• 1 tbsp coconut oil in liquid state
• 2 tbsp coconut nectar substitute: maple syrup
• 1/2 tsp vanilla extract

Chocolate

• 1/2 cup coconut oil up to 3/4 cup for smoothness
• 1/2 cup cacao powder I like using Sunfood's cacao
• 1 tsp vanilla bean paste
• 1/2 tsp himalayan pink salt
• 2 tbsp  maple syrup
• 1 tbsp coconut nectar

Instructions

1. Use a high speed blender (I used my trusty Vitamix) to blend all of the ingredients together until smooth. This should take about a minute on high or on the Vitamix Smoothie mode.

   *If you are not using a high speed blender, I would strain out the seeds through a fine mesh strainer or cheesecloth to create a coulis.

2. Spread evenly in an 8x8 square pan and refrigerate for an hour.

   *If you are not using chocolate molds, freeze the pan for 2-4 hours until they can retain a shape, then scoop out with a melon baller and dip in the chocolate instead of using the mold.

3. In a bowl, mix the chocolate ingredients together and use only 1/2 cup of coconut oil to start. If the texture is more like a ganache, add up to 1/4 cup more of coconut oil to make it a bit more runny. Otherwise, it won't spread smoothly.

4. Spoon 1/4 of the chocolate mixture into each mold. Then, refrigerate for 10 minutes. I put the molds on a cookie sheet to keep the chocolate level.

   Tip: Make sure the chocolate is in all the crevices by lifting and tapping the mold.

5. Take the molds out of the fridge and spoon the raspberry cream into the molds. Careful not to touch the cream to the sides or you will have a hole in your bonbons.

   

6. Cover the rest of the molds in chocolate and ensure that all the sides are covered in chocolate. It's okay if the chocolate gets everywhere on the mold. It'll peel off!

7. Refrigerate for at least 2 hours. Or, freeze. They taste like a raspberry ice cream center when you freeze it. YUM!

8. Share with your friends and some cappuccino!

Recipe Notes

These will keep better out on a serving plate if they are frozen to start. They will last about 3 hours out. After that, they will begin to lose their shape at room temperature...unless your house is freezing with crazy weather. 😉

Variations

You can make this with tempered chocolate, white chocolate, chocolate chips or cocoa powder for easy variations (make sure the chocolate is melted), you’ll just lose the health benefits from the chocolate coating.

Though I prefer the easy chocolate molds, you could also refrigerate/freeze the filling and melon scoop it out (I don’t think it’ll work to roll into balls). Then dip truffles in the chocolate coating and put in the fridge on a baking sheet.

You will have lots of leftover raspberry puree. You can always make some Raspberry Lemon Bars by using my crust here.