PASSIONFRUIT ACAI TRUFFLE SLICE

{ ABIGAIL O’NEILL BRINGS FRUIT AND CHOCOLATE TO THE TABLE WITH THIS DELICIOUS RECIPE. }

{ INGREDIENTS }

PASSIONFRUIT ACAI FILLING

30g cacao butter, finely chopped

3 tbsp raw organic coconut oil

3 tbsp tahini

2 tbsp water or hibiscus tea

2 drops of both jasmine and orange essential oils

3 tbsp raw agave

2 tbsp acai berry powder

2 passionfruit

2 tsp raw cacao powder

 

CACAO BUTTER BASED

60g raw cacao butter, finely chopped

1 tbsp raw organic coconut oil

1/2 tsp vanilla powder

1 tbsp raw dark agave

scant pinch Himalayan crystal salt

1 cup organic cocoa powder

 

CACAO LIQUOR BASE

40g raw cacao liquor, finely chopped

30g raw cacao butter, finely chopped

1 tbsp raw organic coconut oil

1/4 tsp vanilla powder

1½ tbsp raw dark agave

1 – 2 tbsp raw cacao powder

{ METHOD }

FILLING:

Prepare raw chocolate. Pour half onto the bottom of a lined dish and place in the freezer to harden, setting other half aside. To make filling, melt cacao butter and coconut oil together. Add remaining ingredients, mixing well until combined. Smooth filling over dark chocolate base and drizzle remaining chocolate over top. Set slice in the fridge to firm. Serve.

{ NOTE } 

This truffle slice is fine made without jasmine essential oil if you don’t have it on hand.

BASE: 

Melt finely chopped cacao butter and/or cacao liquor with coconut oil in a glass bowl over boiling water. Remove from heat. Whisk in all other ingredients, adding organic cocoa/raw cacao powder last. When velvety smooth, pour into chocolate moulds or a lined dish and chill in the fridge until hard.

Prep time: 20 MINUTES
Cook time: 20 MINUTES
Total time: 40 MINUTES
+ 20 BITES SIZES +

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Categories: SWEETS: BAKING.