BitterSweet

An Obsession with All Things Handmade and Home-Cooked

Sweets for the Sweet

21 Comments

Some people on my holiday gift list are simply so sweet that they don’t need any added sugar. At least, that’s how I’ve come to interpret their need for lower glycemic and more health-supportive eats. Rather than going straight to savories, there’s still plenty of delicious middle ground to cover. Besides, chocolate is already well known to be health food, right?

Stevia is what turns these truffles into genuine candies, but it can take some play to get just the right level of sweetness. Tolerance varies by personal taste and brand, so be sure to sample and adjust your chocolate mixture (multiple times, if needed) before letting them set up.

Sugar-Free Citrus and Spice Truffles

1/4 Cup Refined Coconut Oil*
2/3 Cup Cocoa Powder**
1/2 Teaspoon Orange Zest
1/2 Teaspoon Ground Cinnamon
1/4 Teaspoon Ground Ginger
Pinch Ground Cloves
Pinch Salt
1/4 – 1/2 Teaspoon Stevia Powder or 4 – 8 Drops Stevia Extract, to Taste
1 Teaspoon Hot Water

*I prefer to use refined coconut oil in this sort of application, because I don’t want these treats to have a particularly coconut-y flavor. If you don’t mind that added element, then by all means, go ahead and use virgin/unrefined coconut oil instead. It will work exactly the same way.

**Quality counts here! This is the time to break out the good cocoa, since the entire chocolate taste depends on it.

The procedure for completing this recipe is so simple, it barely needs written instructions. Start by melting your coconut oil down to liquid form. Meanwhile, whisk together all of the dry ingredients in a medium-sized bowl. Add in the coconut oil and stir the mixture until it’s a smooth, thick paste. Mix in the water so that it’s a looser, more pourable consistency. Carefully pour the liquid chocolate into a silicone candy mold. Place it in the fridge to set up; about 30 minutes. Pop the chocolates out and store either at room temperature (as long as the room is below 75 degrees) or back in the refrigerator.

Makes About 1 Dozen Truffles

Printable Recipe

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Author: Hannah Kaminsky

Author of My Sweet Vegan, Vegan Desserts, Vegan a la Mode, and Easy as Vegan Pie.

21 thoughts on “Sweets for the Sweet

  1. Your picture is so pretty! I actually happen to have all those ingredients at home.,,,,

  2. These truffles are just beautiful! I was reminded of my love for the citrus-chocolate combination last night when I happened to be eating and orange and some chocolate from the same snack plate. I forgot how delicious it is! I’ll have to try these out for my dad’s birthday on Thursday; he has an undying love for those chocolate oranges that you whack on a table to break into pieces, and this seems to me a perfect alternative!

  3. But the question remains, where did you get the box? Love truffles though, great work.

  4. Thank you for the sugar free recipe! I enjoy making your recipes for my friends but this one will be just for me =)

  5. What beautiful little truffles! I love the spices & orange in them–perfect little treats.

  6. That is such a beautiful sweet treat :)

    Cheers
    Choc Chip Uru

  7. Hear, hear on the not too sweet thing. Chocolate is the nice balance–and what a gorgeous presentation. Well, your blog’s name is Bittersweet, after all.

  8. This is such a great post. My father loves holiday treats, but he’s always limited because he can’t eat sugar. Do you think these would travel through the mail okay?

    • I think it would depend on the climate where you’re shipping. Since coconut oil has a very sharp melting point, I wouldn’t try to mail these truffles out if there was any chance that the temperature outside would rise beyond 55 – 60 degrees, maximum. Otherwise, wrap each truffle individually in plastic wrap, nestle them snugly into a zip-top bag, and pad that with bubble wrap in a cardboard box, and it should be good to go! If you try shipping them out, let me know how they travel. :)

  9. Beautiful picture and recipe. Can’t wait to try it. I’ve already made a bunch of vegan treats this year, some for the first time. If you don’t mind me sharing the link, here’s super simple recipe–only three ingredients, no sugar, and vegan. Did I mention it’s incredibly simple and beloved by millions, including the painters doing the inside of our house right now?? Two of them asked for the recipe. Here’s the link: http://sustainabilitea.wordpress.com/2012/12/11/sea-salted-smoky-almond-chocolate-bark/. This candy travels well, too, so long as no one can get at it before it arrives! :-)

  10. Wow the picture is just gorgeous! I love the little box and the truffles sound delicious!

  11. what a sweet friend you are! And wow, everything about that delicate photo is gorgeous!

  12. I can’t wait to try this for my diabetic friend. Great flavors and presentation!

  13. I think we all are probably cooking/baking for someone on a low-sugar regiment this year and it’s so great to have a good recipe to turn to! Thanks love!

  14. the picture is so pretty. i would eat a lot of these citrusy chocolatey beauties. happy holidays!

  15. That’s all I’ve been hearing lately, the whole no more sugar rant from everyone. Glad to see there’s still hope for a bit of yummy sweetness. :-)

  16. Love your heart-shaped molds! Your truffles look so amazing! Wonderful presentation with using a gift box.

  17. In my country stevia leaves are used a lot in salads and soups, but I’ve never seen stevia powder or extract. Great photo btw! It looks sooo tasty!

  18. MMMMM,…your sweets look so pretty nearly to lovely to savour & taste!
    A must make, Hannah!

  19. wow wow! they are befitting of that treasure box.. the chocolate look so shiny..and inviting.. I’m sure your friends are mightily pleased to receive these..

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