Raw Red Velvet Chocolate Truffles: Sugar Free and Low Carb

These raw red velvet chocolate truffles are pure decadence, made with dairy free, white chocolate enhanced with beet powder. For these I make my own white chocolate in bulk (see recipe further below), I highly encourage you to make your own or you can use store bought (dairy free if vegan). If using store bought, be mindful of sugar content, this recipe should nourish you, not giving you a sugar high!

Sugar free, dairy free, paleo, vegan, gluten free

Ingredients

 255g white chocolate (see recipe further below) or use a sugar free brand (my fav is by Loving Earth)
90ml Coconut Milk
Pinch Himalayan Sea salt
1tsp vanilla essence
2 Tablespoons of Beetroot Powder
Cacao or cocoa powder for rolling

Method

  • Place chocolate chopped into small pieces into a heat proof bowl.

  • Heat on low in saucepan coconut milk and vanilla essence, stirring regularly to prevent burn. Heat until warm but not boiling.

  • While still very warm, pour over chocolate and add sea salt and beet powder. Cover and Do not touch for 5 minutes!!

  • After 5 minutes, stir through slowly (important to do it slowly to prevent incorporating too much air) until completely melted and smooth.

  • Place in refrigerator uncovered for 2-3 hrs or until almost completely firm.

  • Once chilled and firm you can roll 1tbsp size balls into cocoa/cacao powder. You need to work quickly as chocolate will begin to melt, if it becomes too place it back in fridge until it firms up again.

  • Serve and enjoy!! Store in fridge for 3-4 days. They can store Long term in freezer, however I would be shocked if they last any longer than a day!

Raw White Chocolate

 1 1/2 cups Cacao Butter, chopped
3/4 cup Organic Coconut Oil
1teaspoon vanilla essence
Optional – sweetener of choice such as maple syrup or honey, adjust to taste

Method

  • Melt cocoa butter in double boiler over low heat. Stir frequently but slowly to prevent burning;

  • Mix in coconut oil until combined. Stir in vanilla and honey/maple syrup

  • Pour into moulds while still warm or silicon cup cake moulds work great too!

  • Leave to cool completely then place in freezer for an hour. Once chilled pop it out if mould and store in air proof container.

  • You can store at room temperature in a cool dry pantry but depending on your climate, I recommend storing it in fridge/freezer if keeping long term!

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