goji chocolate trufflesAdorable coconut cream-filled melt-in-your-mouth raw chocolate truffles perfect for any celebratory occasion – even if you’re simply celebrating LIFE.


coconut cream
  • 400 g shredded coconut
  • 600 g water
  • 200 g agave syrup (or preferred sweetener, like yacon syrup)
  • 400 g coconut cream
  • 200 g raw dark chocolate (80% cacao)
  • 1 tbs lucuma powder
chocolate coating
  • 80 g coconut oil
  • 60 g cacao powder
  • 40 g agave syrup (or preferred sweetener)
  • pistachio nuts, chopped
  • fresh or frozen goji berries
  • hulled hemp seeds
  • chia seeds
  • coconut chips


  • Prepare the coconut cream in advance: throw all the cream ingredients into the high-speed blender jar and blend on high-speed for a couple of minutes or until perfectly smooth. Let it rest in the fridge for 4 hours before using.
  • Finely chop the chocolate and gently melt it over a bain-marie. Add 400 g of coconut cream (you can store the leftovers in the fridge for up to 4-5 days) and lucuma to the melted chocolate and stir well. Let the mixture cool down to room temperature, then let it rest in the fridge for at least 6 hours.
  • Shape the truffles by rolling them between your palms, then let them rest in the freezer for about 1-2 hours.
  • Prepare the chocolate coating: gently melt coconut oil over a bain-marie, add cacao powder and agave syrup and stir well.
  • Dip the truffles in the chocolate coating right after you have prepared it, allow the excess chocolate to drip off and eventually place the coated truffles onto a coating grid.
  • To finish off, garnish the truffles as you please, then let them rest in the fridge overnight.
  • Remove the truffles from the coating grid and store them in the fridge in an airtight container for up to 4-5 days (but they won’t last so long).