Show your love with a batch of these homemade raw white chocolate truffles this Mother’s Day. Coated in pistachios and rose petals and a drizzle of chocolate, these white chocolate truffles are really something special.
1 cup desiccated coconut
½ cup CHOC CHICK cacao butter, finely chopped (approx. 52 beans)
¼ cup macadamias
2 tbsp maple syrup
1-2 tbsp vanilla protein powder
Pinch of salt
Put ¼ cup chopped pistachios and 2 tbsp edible rose petals together in a small ramekin.
Melted raw chocolate (recipe here)
This recipe is:
Vegan, gluten-free, refined sugar free
Put the coconut, cacao butter, macadamias, maple syrup, protein powder and salt into a food processor until smooth and creamy.
Transfer the truffle mixture into a bowl and place in the fridge for 10-15 minutes - you want the mixture to be firm enough to roll, so keep an eye on it.
Roll approx. 20g of truffle mixture into a small ball and roll in the pistachio rose petal mix. Repeat this step with the rest of the mixture.
Put each of the truffles on to a plate and place in the fridge to firm up.
Once the truffles are firm, drizzle over a tsp of melted raw chocolate over the top of each one. Return to the fridge for the chocolate to set, then transfer to an airtight container until ready to eat.