As a seasoned veteran of many (temporary but not brief) periods of life halting operations, I've learned to set some things in motion before the big day to help maintain sanity and keep the momentum of my life moving in a forward direction. Before the last doozy, I enrolled in a Bean to Bar online certification course. Listen guys, it was not a walk in the park. I had to taste chocolates from all over the world, taste every variety of percentages, learn tasting notes - these were hard times. Seriously though, this class was in-depth, insanely informative and an incredible resource for someone like me who is A. obsessed with chocolate, B. bought and built my own at home chocolate factory, C. understands the impact of climate on the sustainability of chocolate and wants to learn/help/change anything I can to make sure this most prized food stays put for good. The course was about 3 months long and truly hit all the right marks for what I was looking for. Plus, as noted above - succeeded in maintaining my some degree. 

Anyway, I wanted to share my truffle recipe with you all. I originally wrote it for the cookbooks I wrote for Dr. D'Adamo's and my Eat Right 4 Your Blood Type Personalized Cookbooks but I wanted to share it with you guys here as well - I make these ALL THE TIME. For instance, if you were to invite me to your house, it's fairly likely I will show up with these. Some people have started to basically require it. So simple to make, super fun to have your hands covered in chocolate and make something that tastes and looks incredibly decadent to share with friends and family. When I mean 'share' I basically mean 'impress.'

Chocolate Truffles

8 oz 100% dark chocolate

1/4 cup ghee (can sub coconut oil)

2/3 cup agave nectar

1/2 cup almond milk (flax, hemp or rice milk)

1/8 teaspoon sea salt

My favorite topping options:

crushed raw pecans + ground cinnamon

cocoa powder

crushed freeze dried raspberries


Shave chocolate and place into a medium sized mixing bowl. 

In a small saucepan, add ghee, agave and almond milk and place over medium heat. Warm until ghee has melted and mixture is almost at a boil. 

Pour the almond milk mixture over the chocolate and stir with a whisk continuously until the chocolate fully melts and begins to thicken. Cover and place in the refrigerator to cool fully, this will take 2-3 hours. 

Once fully cool and firm, remove the chocolate from the refrigerator and use a tablespoon or melon baller to scoop - roll them into balls and then roll the balls into your desired topping (suggestions above).

Serve immediately or store in air tight container in the refrigerator for up to a week.

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