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Not-So-Sweet Chocolate Walnut Truffles

These 'Not-So-Sweet' Chocolate Walnut Truffles offer a rich, decadent treat with minimal added sugar. Combining raw walnuts, cocoa, coconut oil, and a touch of honey and salt, they are simple to prepare and perfect for a healthier indulgence or snack. The recipe focuses on natural flavors and a satisfying texture.
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Servings: 6 people
Course: lunch/dinner, Snack
Cuisine: French
Calories: 1511.5
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1/4 Cup unrefined extra-virgin coconut oil
  • 1 Cup Raw Walnuts
  • 1/4 Cup Cocoa Powder + extra for rolling the truffles in when prepared
  • 3 Tbsp Honey to taste, less if you can
  • Dash of Celtic/Sea Salt

Equipment

  • 1 Food Processor Essential for finely grinding walnuts and blending ingredients.
  • 1 Measuring Cups and Spoons
  • 1 Mixing Bowl For chilling the mixture if not chilling directly in the food processor bowl.
  • 1 Baking Sheet For chilling shaped truffles.
  • 1 Parchment Paper To line the baking sheet and prevent sticking.

Method
 

  1. Measure out all ingredients precisely for accurate flavor balance.
  2. Add raw walnuts to a food processor and pulse until finely ground but not yet a butter, approximately 30-60 seconds.
  3. Add the unrefined coconut oil, cocoa powder, honey, and a dash of Celtic/sea salt to the food processor with the ground walnuts.
  4. Process the mixture until it comes together into a cohesive, thick paste that is firm enough to roll. Scrape down the sides as needed.
  5. Transfer the truffle mixture to a bowl, cover, and chill in the refrigerator for at least 30-60 minutes, or until firm enough to handle easily.
  6. Prepare a small shallow dish with extra cocoa powder for rolling and line a baking sheet with parchment paper.
  7. Using a small scoop or your hands, form the chilled mixture into bite-sized balls, approximately 1-inch in diameter.
  8. Roll each truffle in the extra cocoa powder, ensuring it is evenly coated on all sides.
  9. Place the coated truffles on the prepared parchment-lined baking sheet.
  10. Chill the finished truffles for at least another 15-30 minutes before serving to fully set their shape. Store in an airtight container in the refrigerator.

Notes

For optimal flavor, lightly toast the walnuts before processing to enhance their nutty aroma; be careful not to burn them. The quality of your cocoa powder directly impacts the truffle's richness, so opt for a good unsweetened Dutch-processed variety if available. Adjust the honey gradually to your preferred sweetness, as 'not-so-sweet' is subjective. If the mixture is too soft to roll, chill it briefly until firm but pliable. A pinch of flaky sea salt or a touch of vanilla extract can elevate the flavor profile. Consider rolling truffles in additional coatings like finely chopped pistachios or shredded coconut for varied texture and visual appeal. Store chilled to maintain shape and freshness.