Rose Chocolate Truffles

I have had so much fun making these raw Rose Chocolate Truffles for my loved ones on Valentines. They are not only pretty, but so decadent and delicious. They are made with super foods and a little Rose Essential oil, which is safe to ingest (note: not all essential oils are safe to ingest).

This recipe makes about 12 medium sized rose chocolate truffles.

Ingredients

• 1 cup coconut butter
• 1/2 cup raw coconut oil
• 5 tbsp raw cacao powder
• 1tbsp vanilla essence
• 1/2 cup date syrup
• 1/4 tsp Himalayan sea salt
• 4 drops rose absolute essential oil (optional)
• 2tbsp vegan chocolate chips
• Topping/coating: hemp seeds, chia seeds, unsweetened shredded coconut, pistachio nut kernels.

Instructions

1. Soften the coconut butter by placing it in a pan over a low heat for a few minutes. Remove and place in food processor.
2. Place all the other ingredients except the chocolate chips in the food processor and blend until smooth.
3. Add the chocolate chips and pulse the blender just to break up the chips (but not to have them blend into nothing) – you want a tiny crunch in your truffle.
4. Using a teaspoon, scoop out mounds of your sticky mixture (time to get very messy!), and roll into balls. Roll the balls (I know!!!) in whichever seeds you choose and place on a parchment lined baking sheet. Pop in the freezer until you are ready to eat them. I think it’s best to take them out about 15- 20 minutes prior to eating.
5. If you are gifting them, include a little note for the recipient with freezing and eating instructions.
6. They can be stored for up to 1 month in the freezer.
7. Enjoy your delectable rose chocolate truffles!

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