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Camu Camu Cacao Cacao Truffles
These zesty little balls of love are filled with Camu Camu “cream” to give a sophisticated citrus jaffa-like taste and vitamin C boost. We’ve also used our silky smooth Cacao Gold Butter and extra fine (in every sense of the word) Cacao Gold Powder. Just 4 simple healthy ingredients. You can roll these in roasted hazelnuts to complement the tangy camu camu or just Cacao Powder or coconut for a nut free version.
Camu Camu Cacao Cacao Vegan Truffles
Power Super Foods
snacks
These zesty little balls of love are filled with Camu Camu “cream” to give a sophisticated citrus jaffa-like taste and vitamin C boost. We’ve also used our silky smooth Cacao Gold Butter and extra fine (in every sense of the word) Cacao Gold Powder. Just 4 simple healthy ingredients. You can roll these in roasted hazelnuts to complement the tangy camu camu or just Cacao Powder or coconut for a nut free version.
Ingredients
- 40g Cacao Gold Cacao Powder
- 40g Cacao Gold Cacao Butter
- 1 tbsp Camu Camu Powder
- ¼ cup Coconut Cream (firm part after refrigeration)
- 5 tbsp maple syrup (or liquid sweetener of choice)
- Handful hazelnuts roasted to remove skins
Directions
- Gently melt Cacao Gold Butter in a dish over just boiled water.
- Once melted, whisk in Cacao Gold Powder and 3 tbsp maple syrup until mixture is smooth and glossy
- In a separate bowl gently heat on low the coconut cream and Camu Camu Powder and 2 tbsp maple syrup until combined. Do not overheat
- Add Camu Camu mixture to chocolate mixture and whisk until well combined.
- Refrigerate for 30—45 minutes until firm enough to roll into balls.
- Meanwhile roast hazelnuts in low oven until skin loosens and rub in tea towel to remove skins. Crush into small pieces.
- Roll truffle mix into balls and then roll into crushed hazelnuts, cacao powder or dessicated coconut.
- Refrigerate and bring to room temperature (about 20 mins) when ready to eat. These can be kept in a jar in the fridge for around 5-7 days. (if they last that long)
Makes about 15 truffles.