It is a tradition in my family to offer homemade cookies or candies during the month of December. In my region, in East of France we actually bake a different sort of cookie every single day of December until Christmas day. All cookies are stored in metallic jars and on 24 th December – time of the Christmas celebration – we offer those variety of homemade cookies to all our friends, family and neighbours. As many people respect this tradition it finally end up in an exchange of cookies, everyone offering a bag of cookies to each others. But it such a great time of kindness and love. I am really missing this right now.
Anyway, since I arrived in New Zealand I did not respect the full tradition. Firstly, because we celebrate Christmas in Summer here and I am not really into cookies at summer time. Then, I realised that Kiwis was more often offering truffles for Christmas. So this year I decided that I will makes lots of different ‘cookies like truffles’ to offer to my friends. I choose to makes lots of simple raw truffles with no refined sugar, no dairy and full of wholesome and natural ingredients. Not a big surprise, very similar to what I am always sharing on this blog for almost 3 years now. To me those red velvet truffles are healthy. Again, it is my definition of healthy treat: a natural home made sweet goodness made with nourishing ingredients instead of refined product. So yes it is still a ‘treat’ you do not feed up your body with treat whatever it is made healthier or not you should only eat those by parsimony. But my treats will give you protein, fibre and nutrient that a store bought truffles will not contains.
I really wanted to clarify my vision of healthy food again on this post because I received so much email about people who do not agree with me when I use the term ‘healthy’. Just to give you an example, someone told me that using banana in recipes was not healthy because it is full of sugar and calories or that coconut oil contains too much saturated fat and more. Well, I do not disagree with those statement I am just saying that when you want to enjoy a sweet treat it is way healthier to swap refined sugar by banana – at least you enjoy some sweet flavour while adding fulfilling fibre to your diet and nutrient. Same for coconut oil, it does contains as much saturated fat as butter but if you have the desire to give up on dairy that is your best option – without saying that eating plant based butter are also good for the planet 🙂 Well, only my thought.
So yes I do believe those red velvet truffles are a little bit healthier as nuts, coconut flour and coconut makes you feel full very quickly and you will not overeat those truffles. But again, I am not a health professional only a mum who love sharing my experience in the kitchen on a blog. So look at the ingredients and make up your mind based on your health background and personnal diet objective you may love or hate this recipe but it is up to you to decide ! The only think I can tell is me and my friends loved those truffles. It is moist, sweet and fulfilling.
- 1 1/2 cup dessicated coconut
- 1 cup Unsalted Raw Cashew Pieces or cashews but pieces are cheaper
- 4 tablespoon Virgin Coconut Oil not melted, soft at room temperature
- 3 tablespoon beetroot juice cold liquid leftover from previous day cooked beetroot or use liquid from cooked beetroot sold in vacuum bags
- 1 teaspoon vanilla extract
- 1 tablespoon Coconut Flour
- 1 tablespoon Cacao Powder unsweetened
- 4 tablespoon Brown Rice Syrup
- Optional: add pink food colouring powder if you want to increase the red colour like this Vibrant Pink Color powder
- 1/4 teaspoon Coconut Butter per truffles
- Red crumble
- 2 tablespoon Coconut Flour
- 2-3 drops pink food colouring or beetroot juice for natural option
- 1 teaspoon Sugar free powdered sweetner Sugar
- 1/2 - 1 tablespoon Virgin Coconut Oiladd gradually until you gets the crumble consistency you like
In a food processor, add all the truffles ingredients and process until it comes together. It should not take more than 2-3 minutes.
You may have to stop the food processor each 30 seconds, scrap down the sides of the bowl and repeat until it forms a lovely dark red batter.
If the colour is not as red as you like simply add pink colouring powder until it reach the colour you like. Process few seconds to incorporate the food colouring.
The truffle batter is ready when you are able to shape truffles with your hands and no more bites of cashews can be seen.
Form balls of size you like and place each balls onto a plate covered with baking paper - I made 14 medium size balls with this batter.
Repeat until no more batter left.
Refrigerate while you soften some coconut butter for the frosting.
Soften coconut butter by placing the coconut butter jar into a warm water bath. Do not microwave coconut butter or you will burn the coconut meat.
Warm the butter until it is soft and easy to shape on the top of each truffles.
Place a little amount on top, 1/4 teaspoon of coconut butter per truffles is way enough.
Red crumbly topping.
In a mixing bowl add coconut flour, sweetener of your choice and combine with few drops of pink food colouring - or beetroot juice - until it reach the pink/red colour you like.
Add the soft coconut oil (not melted) and using your fingers, rub the coconut oil until it forms a crumble. Add more coconut oil if needed until it forms a grainy red mixture.
Sprinkle on top of each truffles.
You can store the truffles in a airtight container in the fridge for up to 2 weeks. However, I always prefer to remove them from the fridge 1 hour before eating. They are softer and tender at room temperature.
Recipe inspired and adapted from petite kitchen lemon coconut truffles