Not sure if I mentioned, but I don't have a car here in la belle France, so when I need to go, say to the grocery store, I need a lift. That being said, I have discovered the amazing Epicerie sur Amazon.fr. And today, thank you dear Amazon, I received my package. In this package, amazing and organic, bien sur, delights. Can you say organic coconut sugar, Organic Cacao paste, organic shredded coconut, and organic almond butter.
I took the first three and made these Vegan Chocolate Coconut Truffles. There are literally three ingredients: Organic Cacao Paste, Organic Coconut Sugar and Organic Shredded (unsweetened goes without saying) Coconut.
Before we get to the recipe, I wanted to mention I did a little research as I was a little fuzzy on the differences between Cacao paste, cacao powder and cocoa powder.
Cacao paste: also known as Cacao liquor is made when Cacao beans are ground until smooth, then cooled into whatever shape, whether a bar or wafers. No heat is involved, so they retain the amazing nutritional benefits of the cacao beans. Also, the cacao butter is not separated, so this is the very pure form of chocolate.
Cacao powder: the Cacao butter is separated from the Cacao liquor, so you get a powder. Still good, but not as good as the liquor. I prefer to hold on to the natural fats.
Cocoa powder: This has been heated and the butter removed, basically the homogenized version of cacao. Best left to the amateurs my friends.
So, I perused the internet a bit for some recipes, found a recipe by The Little Green Spoon, I followed the methodology of melt, chill and form, but my ingredients are different.
1. Melt some Cacao paste. I set a ceramic bowl in a bath of warming water, to create a double boiler. This is important, as you never want to burn chocolate. I used about a handful of Cacao paste wafers. Stir it a bit to get it all melted.
2. Remove from heat and add some coconut sugar. Stir.
3. Add an equivalent amount of Coconut shreds as chocolate, adding slowly to create a batter of sorts. Basically it should be dense, you don't want it to break apart, so add the coconut shreds slowly. I was trying to put as much coconut as possible so that it wasn't just a ball of cacao paste.
4. Refrigerate to cool. Around 30 minutes.
5. Remove from Refrigerator and form little balls by rolling some of the dough in your palms.
6. Lay out more coconut shreds on a plate and roll the balls around in the coconut to coat the outside.
Here are photos of the Method.
And thats it. They are good to go. I have to mention, for the photo shoot, so to speak, I wanted some normal looking tea, so I made some Earl Grey. As I am on the 21 Day Elimination Diet, I haven't had black tea for 2 weeks. I smelled the tea, and I don't know much about drugs, but I think that Earl Grey smelled like crack to a former addict. Does crack smell? Not sure. But Earl Grey smells damn amazing.
These truffles, and again not sure here, but they are pretty much little crack balls two. If crack was made out of organic cacao paste and coconut shreds. Just sayin'.
Try these crack babies and let me know what you think!