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Sumara's Divine Raw Chocolate Truffles

1 cup chopped walnuts or pecans (presoaked and dehydrated)*
2/3 cup cacao butter
2/3 cup coconut oil (Spectrum Refined)**
2/3 cup cacao powder
1/3 cup raw honey
pinch of pink Himalayan salt
1 small scoop stevia (Kal brand)***
3 chocolate molds

Melt the cacao butter by putting it in a bowl inside a pot of hot water and place a lid on the pot to help it melt faster. Do not place the pot on a stovetop to heat the water as the tendency is to let it get too hot and then it will not be “raw” chocolate.

Place the jar of coconut oil in a pot of hot water to melt like the cacao butter.

Place all ingredients, except nuts, in a blender and blend until homogenized.

You can place the nuts at the bottom of the mold or wait until the chocolate has been poured and place them on top (which is the bottom of the chocolate)

Once blended, immediately pour the chocolate into the molds and place in the freezer for several hours until hardened. Then push chocolate out of molds and place in an airtight container.

To create the consistency of a truffle, leave your chocolates at room temperature.

*Raw nuts contain protease inhibitors which block enzyme function. This can be eliminated by soaking the nuts, (walnuts or pecans = 4 hours) rinsing and draining them, and then allowing them to dry out by placing them in an unheated oven with the fan on for 1-2 days, or dehydrate them for 12-24 hours.

** If you do not want a coconut flavor in your chocolate, use a refined coconut oil.

*** Different brands of stevia have different levels of intensity. I happen to like the Kal brand the best because it doesn’t have the aftertaste that some of the other brands have, but it is a personal preference. By using stevia, it brings out the natural flavor and sweetness of of whatever you are adding it to.

Makes about 3 dozen truffles


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