Dynamite White Chocolate Truffles with Dried Cranberries

September 11, 2014

Soft, buttery and sweet, these white chocolate truffles with dried cranberries are a dynamite dessert.  Instead of using traditional truffle ingredients including heavy cream and grated white chocolate, this recipe uses a blend of cacao butter (unprocessed white chocolate), coconut manna and coconut oil.  This all natural sweet contains no refined sugars, is gluten-free and vegan.  You can substitute the dried cranberries for whatever dried fried you have on hand.  I think dried apricots or dried pineapple would work well in these truffles.

Coconut manna is a creamy spread made from dried coconut flesh.  Manna contains both fiber, protein, and healthy fatty acids. This tropically tasting superfood can be added to a number a recipes in addition to these truffles; you can spread it on toast, add it to rice dishes (like rice pilaf), or stir it into salad dressing- just to name a few.  If you're looking for a healthy pick me up, try these white chocolate and dried cranberry truffles.

White Chocolate Truffles with Dried Cranberries
Courtesy of Nutiva

1 cup Cacao Butter (grated)
2/3 cup Nutiva Organic Coconut Manna™
1/2 cup Nutiva Organic Extra Virgin Coconut Oil
2 tbsp Vanilla Extract
6 tbsp Maple Syrup
1 cup Dried Cranberries

Put all the ingredients except the cranberries in a food processor and blend until creamy. It will look and tastes like a butter cream cake frosting.

Transfer the coconut mixture to a mixing bowl and stir in the dried cranberries.

Refrigerate for about 15 minutes, or until it becomes a little more solid and you can shape them with your hands into balls. Other option is to spoon it into ice cube trays and freeze for about an hour or overnight.

Whatever shape you decide, either way will be delicious. Store in a quart jar in the refrigerator.

*Recipe by Leslie Cerier

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