Chocolate Pecan Love Truffles
It’s really hot here in Adelaide at the moment but with Valentines fast approaching I had to get serious in the kitchen to experiment making my first round of valentines chocolates – my famous chocolate pecan love truffles.
Now I have no air conditioning in my house, so I had to approach the cooking process using cunning strategy and masterful planning.
Find out how I beat the heat and what goes into my love truffles…
Here’s how I beat the heat…
I kicked off my shoes, threw on a bikini, tucked my hair up in a bun and set the tunes to Madeline Peyroux to beat this melting summer heat with a smile and a full heart.
The secret to these truffles, is the love. Of course. With every stir and every addition, you think of your valentine and your love slips inside the truffles turning your boring old chocolate into an instant love truffle. Ahem (bullsh*t!). Yeah, that OR…the secret lies in spending the time to create your own coconut butter. It does take some patience so it was lucky I had Madeline to keep me company.
If you have never made coconut butter before, it’s really simple. All you need is a good quality food processor and a bag of shredded coconut, set it to whizz for about 15 minutes and the coconut will turn into a silky, creamy liquid ready to put in the fridge to harden slightly and voila, it’s ready for use.
Unfortunately with all the love music and sexy coconut butter making, the neighbourhood ants decided to gate crash my love party and in came hoards of ants literally lining up to share the love. I kid you not (I think the pending rain had them in panic “grab everything you can and run for shelter” mode).
Needless to say, there was much frustration on my part when I had to run around in my bikini trying to figure out where they were coming from and trying in vain to usher them out into the garden instead.
Moral of this story: Ants need love too.
Happy valentines day everyone. I hope you get to express your love to someone, even if its a simple smile to a complete stranger, or sharing a love truffle with your neighbour.
I’ll share my truffles with you any day. Mwa! xxx
- ⅔ C Raw Pecans (or activated pecans)
- 4 TB Coconut Butter (homemade - see note)
- 1 1/2 TB Cacao Powder
- 1 1/2 TB Cacao Butter
- 1 TB Raw Honey (or Rice Malt Syrup if you want to avoid fructose)
- 1 tsp Vanilla Extract, Pure
- Pinch of Sea Salt
- Love (lots of squishy cuddles, kisses and romance)
- Optional (if needed to thicken mixture for rolling)
- 1 TB Almond Meal
- 1 TB Cacao Powder
- 3 TB Cacao Butter
- 3 TB Dark Chocolate squares (80%)
- 1. In food processor, process your pecans until small crumbs (but not a fine flour)
- 2. In a small saucepan, place a small heat proof bowl over boiling water to melt your cacao powder and cacao butter together, stirring constantly
- 3. In a large bowl, add your pecan crumbs, coconut butter, melted cacao mixture with the honey vanilla and salt and mix gently by hand
- 4. Place the bowl into the fridge to harden slightly (approx 5 mins)
- 5. If the mixture is still too wet and won't roll into a ball, add the optional ingredients and mix together
- 6. Roll into small bite size balls and place back in the fridge on a tray lined with baking paper
- 7. Whilst chilling, make the coating by melting the coating ingredients over the stove on low heat
- 8. Once the balls are chilled, dip each ball into the coating using a spoon or toothpick
- 9. Place back into the fridge and chill until ready to serve!
- 10. Then...serve with love!
- Note - you can make coconut butter simply by adding 1 entire bag of shredded coconut to your food processor and whizzing up for approximately 15 - 20 minutes until it has become a thick liquid consistency. Then place into a jar with a tight lid and place in the fridge until required. YUM!