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Here’s something for all of the serious raw chocolate addicts.
This is based on a recipe by Matthew Kenney from his book, Everyday Raw Desserts, for Brigadeiros, which are a variety of chocolate truffles that are very popular in Brazil and in Portugal and are usually served at birthday parties.
The original recipe called for ¾ cup of cacao butter but since I ran out and only had half a cup available I added coconut oil to make up the difference.
These are just like those delicious traditional truffles with a creamy rich center that melts in your mouth. The cacao nibs give a perfect contrast of crunch and bitterness that works really well with the soft sweet interior. They also add that serious raw cacao hit that many of us appreciate.
If you like dark bittersweet chocolate you are going to love these truffles. I made a batch and put them in the freezer so that there is always something available when guests come to visit. They are perfect to eat right of the freezer and they will keep for several months, although I seriously doubt they will last that long!
Beware that these are really intense and will provide you with quite a caffeine hit so I don’t recommend eating these too close to bedtime. (Yes raw cacao does contain caffeine and even though it is less than coffee and appears to be less likely to cause negative effects, if you eat too many of these truffles you will surely notice the buzz.)
I recommend having one or two at the very most of these because they not only contain a lot of cacao but are also fairly high in calories, fat and sugar from the cacao butter and agave.
Brigadeiros (Raw Chocolate Truffles)
Makes about 2 dozen
¾ cup raw cacao powder
1 ½ cups cashews, soaked two hours
¾ cup agave nectar
1 teaspoon vanilla extract
1 teaspoon cinnamon
½ teaspoon salt
½ cup cacao butter, melted (1/4 lb)
¼ cup coconut oil
1-2 cups raw cacao nibs
Blend everything except for the cacao butter and cacao nibs until smooth. Gradually add in the melted cacao butter and blend it just until everything is properly combined.
Pour it into a bowl and place in the fridge or freezer until it becomes slightly firm, which will take about thirty minutes. Then form the mixture into balls of about 2 teaspoons each and roll in cacao nibs.
If you prefer you could try using coconut, chopped nuts, or cacao powder instead of the cacao nibs. This will significantly reduce their stimulating effect as the cacao nibs are quite powerful. If you are making these for kids or anyone who is sensitive to caffeine I recommend substituting the cacao with carob powder, or using a 50/50 combination of cacao and carob to create a milder but still really delicious truffle.
I hope you enjoy them!