It’s not a secret that I’ve been on a sugar free diet. It’s not that I want everyone to know, but try to go sugar free for a while and it will help your realize how you and everyone around you are addicted to sugar. At least once a day I am reminded by someone that I can’t have sugar. For my family it’s mostly ice cream, we love it, can’t get enough of it. I recently started making home made ice cream sweetened with raw honey, because if I don’t have it handy, I might slip up. It has become easier though. I’ve been off sugar now for 6 months, I have had a few days here and there were I allow myself something small like a chocolate croissant from Starbucks (a complete weakness of mine). I’ve even come up with my own sugar free chocolate croissants made with raw honey. YUM!! But if I make them, they are gone within a couple of days…which probably isn’t that healthy for me, ha.
Truth is things in general taste much much sweeter to me. I even took a bite of plain yogurt one time last week and grimaced because I thought I forgot to buy the sugar free kind! I looked at the container and was surprised that it was the plain yogurt, it just tasted so sweet to me! That’s progress that I am truly in love with! I am taking this sugar free thing to the end.
Anyway, I made dark chocolate truffles, at least I attempted. This is an experimental recipe I made up, and hopefully will continue to change. But they turned out pretty good. WARNING, I LOVE dark chocolate, like 80%. So these aren’t sweet, and if they aren’t sweet enough for you you might consider adding another tablespoon of honey.
Sugar Free Dark Chocolate Truffles:
2 oz of 100% dark chocolate (I used 1/2 a Ghirardelli chocolate bar)
2 oz of heavy cream
3 tbs raw honey
1 tbs coconut oil
1/2 tsp vanilla
pinch of salt
cacoa powder for sprinkling
2 oz 100% dark chocolate
3 tbs raw honey
(Just FYI, The shell did not really become hard, so maybe adding a little coconut oil will help. If you love dark chocolate and could do a 100% dark chocolate shell, it would do better without the honey, the honey turned the mixture to cottage cheese, haha. So I had to improvise and add a little water and cream to make the shell smooth again for dipping.)
Melt all ingredients together and stir till smooth. I used a double broiler on medium heat.
After everything is melted and smooth, pop in the freezer for 10 or so minutes.
Once the consistency of the chocolate is hard enough to shape into little truffles take out of the freezer. This is super messy, but fun. I used my hands to make the little truffle balls. Once done place the balls on parchment paper and put back in the freezer to keep nice and cold for dipping.
Again, the shell was tricky when making with honey, and you’d be better to skip the honey and just add a tablespoon of coconut oil (to sweeten you could also use coconut sugar, it might do better than honey). Melt ingredients the same as the filling. Once smooth take out the truffles and use a toothpick to dip into the shell.
I had a ton of shell left over, so I got creative and added it to a chocolate rooibos tea!
It was perfect! Put the left over in the refrigerator and use to make chocolate milk or chocolate tea.
Place truffles back on parchment and sprinkle with the cacao powder.