Chocolate and C*B*D truffle recipe

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Chocolate and C*B*D truffle recipe

It’s going to be a different kind of Christmas this year to the ones many of us have previously enjoyed, for a whole host of reasons. But how about getting busy in the kitchen with chocolate and making some homemade presents for friends and family that are not only super tasty but also will help support health with a boost of healthy raw cacao and C*B*D.

I love raw chocolate and I’m excited to share with you my favourite raw chocolate truffle recipe (gluten-free) with the added boost of C*B*D. Of course, you can make these without the oil – they still taste just as good.

Truffle ingredients

115g raw cacao butter

175g cashew nuts

6-8 drops vanilla oil

10-15 drops or sprays of C*B*D oil

125g stoned and peeled avocado

6 heaped tbsp raw cacao powder (I use @creativenature)

1tsp Nutrigold lecithin powder

125g raw agave nectar or maple syrup

Pinch salt

Chocolate sauce coating (optional but highly recommended)

100g raw cacao butter

6tbsp raw cacao powder

85g raw agave nectar or maple syrup

1tsp Nutrigold lecithin powder

Instructions

  1. Melt the cacao butter in a bain-marie (glass bowl over a pan of simmering water) until runny
  2. Process cashew nuts and vanilla essence in a food processor until nuts are broken into small pieces. Add the avocado and process until smooth and green.
  3. Add cacao powder, lecithin, agave or maple syrup, salt, C*B*D oil and melted cacao butter and process until smooth and thoroughly blended. Scoop the mixture into a bowl and place uncovered in a freezer for 20mins or until the mixture has firmed up.
  4. Remove from the freezer, and using a teaspoon, place a small amount into the palm of your hand, sprinkle with cacao powder and roll into a ball. Repeat with all the mixture and place truffles on a tray and freeze for 30mins.
  5. When the truffles have firmed up to can continue to lightly roll in the palm of your hand any truffles you want to achieve a better shape with.
  6. For the optional chocolate sauce, melt the cacao butter in a bain-marie and hand whisk in the cacao powder, lecithin and syrup.
  7. Remove from heat, place a truffle on a spoon and dip into the sauce until fully coated. Place coated truffles back on a tray and transfer to the fridge to set. After they have set, you can double dunk to get a really tasty coating!
  8. Truffles will keep for up to 2 weeks in an airtight container in the fridge in theory….but this won’t happen!

For more C*B*D recipes and adventures then join me on Instagram

Dr Elisabeth Philipps is a clinical neuroscientist and runs a health consultancy specialising in nutritional neurology, the endocannabinoid system and phytocannabininoids including C*B*D. She regularly presents at conferences and events, and provides expert opinion for the national press, specialist healthcare publications and health companies. You can contact Elisabeth via social media:

Instagram – @drelisabethphilipps

Linked In – Dr Elisabeth Philipps

Written By:
Elisabeth Philipps

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