I recently asked my fellow vegan friend, Toby, if he had a great keto recipe to share. And let me tell you, these keto vegan cacao truffles are (pardon the pun) amaze-balls. I hope you enjoy this recipe as much as I did.
Here’s the deal: I LOVE chocolate. I was the kid begging to lick the brownie batter bowl, and I will probably ask to be buried with chocolate in my casket. Over the years and through the iterations of various nutrition regimens, my chocolate palate has refined. You see, I value my health too much to eat any old store bought chocolate, and raw chocolate at the health food store is quite pricey. My solution: make my own richly decadent, super tasty chocolate in bulk! If you are a fellow chocoholic, I guarantee you are going to rejoice over this recipe for keto vegan truffles.
This recipe uses xylitol, which occurs naturally in most plants. The highest quality xylitol is derived from birch wood. I recommend purchasing birch xylitol because other xylitol tends to be derived from low-quality, genetically modified and pesticide-sprayed corn.
Xylitol tastes sweet, but unlike sugar, it is not converted in the mouth to acids that cause tooth decay. In fact, it restricts levels of decay-causing bacteria in saliva.
Here’s to tasty sweets and healthy teeth! Check out this post to read more about the benefits of xylitol.
Chocolate truffles are the perfect end to a warming, delicious and satisfying bowl of soup like this vegan Borscht.
Forget making a meal! I want more sweets. Okay! Come check out this decadent Salted Caramel Cheesecake.
Toby Gant is a Certified Holistic Life Coach and Registered Yoga Teacher. He created his intuitive holistic coaching business, Shekhinah Holistic, from his desire to help others discover their true essence, thus creating balance, harmony, and fulfillment.
2 large, ripe avocados (approx. 4 inches in height)
3/4 cup organic coconut butter
3/4 cup raw, organic cacao powder
3 tablespoons powdered keto sugar (recipe to make your own below)
Dash of organic pure stevia powder to taste
10-12 drops of dietary peppermint essential oil to taste (or other favorite such as orange)
1/2 teaspoon fine grain Himalayan salt
1 cup birch-derived xylitol
1 tablespoon arrowroot starch
Combine xylitol arrowroot starch in a high-speed blender for 30 seconds. You can alternatively use a food processor but it may take a bit longer. Leave the lid in place for several minutes to allow the fine dust to settle. Save the extra for rolling your truffles in or to use in other recipes.