Raw Cacao and Sour Cherry Truffles
“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
  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.

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