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
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