Wholefood Recipes by Holly Davis
Raw Cacao and Sour Cherry Truffles
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"Eating with the season means that certain foods are associated with different times of year. For me Christmas is cherry time. I don't eat cherries until early December and when I do I am quickly in the mood for festivities. Dried sour cherries are available year round but even these I reserve for high summer." Holly Davis
Raw Cacao and Sour Cherry Truffles
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
"Eating with the season means that certain foods are associated with different times of year. For me Christmas is cherry time. I don't eat cherries until early December and when I do I am quickly in the mood for festivities. Dried sour cherries are available year round but even these I reserve for high summer." Holly Davis
Servings Prep Time
10truffles 15minutes
Servings Prep Time
10truffles 15minutes
Ingredients
Servings: truffles
Ingredients
Servings: truffles
Instructions
  1. Place the coconut oil and the cacao butter in a small bowl.
  2. Stand this bowl in warm water to melt the butter. Be very careful not to get even a drop of water in the mix as water and chocolate are not friends and the mix will split.
  3. Add the honey, cacao powder, sea salt and cherries.
  4. Stir until well combined.
  5. Place in the fridge to cool until the mix is beginning to set but is still malleable.
  6. Pour the extra cacao powder onto a plate.
  7. Take 2 teaspoons of mix at a time and shape into uneven balls.
  8. Gently toss these in the cacao powder.
  9. Place in an airtight container and store in the fridge until ready to serve. These are lovely with a cup of smoky black tea or coffee
Recipe Notes

See Holly’s Healthy Wholefood Cooking Pantry Guide in our guides section.

This will make between 8–12 truffles depending on size. I like smaller ones as these are super rich and one little one will satisfy even the biggest chocolate lovers.

Sources:

  • Image credits to © Holly Davis
Holly Davis

Holly Davis

Holly weaves together the colours, tastes and textures of carefully chosen ingredients to create food that nourishes the body and soul. For thirteen years Holly delighted the dedicated customers of the respected Sydney Iku Wholefood restaurants with her inspiring blend of traditional Asian and European flavours. She is author of the best-selling book on wholefood cooking Nourish and lives at Whale Beach on Sydney’s northern beaches. Through her business Food by Holly Davis she caters, contributes regularly to magazines and conducts cooking classes all over Australia which are a celebration of her knowledge of and passion for delicious food. We’re excited she’s joined the Liveability team and we always look forward with anticipations to her recipes every month.

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