Raw Melt-In-Your-Mouth Chocolate Truffles

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Adorable coconut cream-filled melt-in-your-mouth raw chocolate truffles just in time for Valentine’s Day (but perfect for any celebratory occasion – even if you’re simply celebrating LIFE).  Don’t forget to mix things up with various superfood toppings! Try crushed pistachios for a pop of green, goji berries or freeze dried raspberries for red, and hemp, chia and coconut for crunch and chew as well as a nice hit of skin, brain and heart-loving essential fatty acids.



coconut cream
  • 400 g shredded coconut
  • 600 g water
  • 200 g agave syrup (or preferred sweetener, like yacon syrup)
chocolate coating
  • pistachio nuts, chopped
  • goji berries
  • hulled hemp seeds
  • chia seeds
  • coconut chips


  1. Prepare the coconut cream in advance: throw all the cream ingredients into the high-speed blender jar and blend on high-speed for a couple of minutes or until perfectly smooth. Let it rest in the fridge for 4 hours before using.
  2. Finely chop the chocolate and gently melt it over a bain-marie. Add 400 g of coconut cream (you can store the leftovers in the fridge for up to 4-5 days) and lucuma to the melted chocolate and stir well. Let the mixture cool down to room temperature, then let it rest in the fridge for at least 6 hours.
  3. Shape the truffles by rolling them between your palms, then let them rest in the freezer for about 1-2 hours.
  4. Prepare the chocolate coating: gently melt coconut oil over a bain-marie, add cacao powder and agave syrup and stir well.
  5. Dip the truffles in the chocolate coating right after you have prepared it, allow the excess chocolate to drip off and eventually place the coated truffles onto a coating grid.
  6. To finish off, garnish the truffles as you please, then let them rest in the fridge overnight.
  7. Remove the truffles from the coating grid and store them in the fridge in an airtight container for up to 4-5 days (but they won’t last so long).
Stefania D'AlessandroAbout Stefania D'Alessandro

I'm Stefania, born in '85, Italian and living in Prague. I've been eating mainly plant-based food for years now, but I've been ispired to delve into raw food only recently, after I met an extraordinary healer from New Zealand and his Czech girlfriend. Witnessing how this philosophy affected their lives has been more eloquent and motivating than a thousand words, thus my current interest is to conciliate the cuisine I love and I'm used to (which has already been almost completely veganized) with raw food. When I don't fail miserably, I love to share some successful attempts on my blog. Besides "cooking", I'm a mathematician at the end of her "career" (willing to switch to food!), I've been practicing tai chi for two years (couldn't love it more), I enjoy learning new languages (or at least: trying to - under way: Czech and French), listening to music and talking to my stuffed toys.

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