Soft and subtle is a great way to describe this White Chocolate Goji Berry Truffle. These little gems have a nice mellow white chocolate flavor with a speck of color and light flavor from the goji berries. They went over so well with everyone I shared them with. So make a batch for you and a batch to share with your loved ones and friends. They will love you for it!
WHITE CHOCOLATE GOJI BERRY TRUFFLES
- 4 oz or 1/2 cup raw cacao butter, melted
- 1/3 cup goji berries
- 1 1/4 cup cashews, soaked 2 hours and drained
- 7 medjool dates, pitted
- 2 tablespoons pure maple syrup, coconut nectar or agave*
- 1 vanilla bean, seeds scraped
- 1 tablespoon vanilla extract
- dash of himalayan salt
- 1/4 -1/3 cup shaved cacao butter or unsweetened shredded coconut, for rolling
Start by placing the raw cacao butter in a small saucepan and heat on the lowest setting. Keep an eye on it while you start putting the rest of the truffles together, swish it around every once in a while. At this low temperature it won’t burn and should melt completely within five minutes or so. Once melted, turn off heat and set aside until ready to use.
Place the goji berries in a small bowl and add about 1/2 cup water, let soak a few minutes and drain. This will help soften them.
Combine the cashews, dates, sweetener, vanilla bean seeds, vanilla extract and salt into your food processor/blender and blend until completely combined and you have a smooth consistency. With equipment turned off, slowly add the melted cacao butter and blend again until combined. Transfer truffle mixture into a small/medium bowl, mix in the goji berries. Place mixture in the refrigerator for about 20-30 min. Scoop out rounded tablespoons full and roll into balls. Makes about 14.
Roll in shaved cacao butter or shredded coconut. For shaving the cacao bar I used a vegetable peeler and broke up the shaved pieces with my fingers. It flakes nicely like you see in the pictures.
Store in an air tight container on the counter for up to one week, refrigerator for up to three weeks or so, or freeze for much longer storage.
If you like you can use 3/4 cup cashews and 1/2 cup oats. Just be sure to process the oats first creating an oat flour of sorts before adding in the cashews and the rest of the ingredients.
I prefer to use maple syrup. I have seen good and bad for agave and have decided because of the conflicts to only use pure maple syrup as my sweetener of choice. I personally feel that they don’t taste that much different. I understand that some do not like the maple flavor and agave will be the choice for them. I suggest doing your own research to see for yourself whether agave is the right choice for you. You can also start using coconut nectar as a sweetener of choice.