Cacao butter is pure oil from the cacao bean and has a delicate chocolate aroma. It usually comes in a solid chunk or bar. Cacao butter consists of healthy fats including the essential omega fatty acids and is high in antioxidants. It melts on low temperature and is therefore great for raw food desserts and homemade chocolate. Try also adding it to smoothies, ice cream or rub it on your skin as a moisturiser.
We are working on a recipe and a post about our time here in Australia. In short, we are having a wonderful wonderful time. Best thing about the trip is that we get to spend all our days with these two monkeys! You can follow us on Instagram if you want to see more photos from our trip (David | Luise).
Cacao Butter Truffles with Orange & Ginger
15-20 truffles
4 tbsp raw cacao butter (break off small pieces)
3 tbsp raw coconut oil
4 tbsp raw honey
3/4 cup / 60 g cacao powder more for rolling
4 tbsp orange juice
1 tbsp fresh grated ginger (or less if you prefer it milder)
1/2 tsp flaky sea salt
Heat water in a small saucepan, place a heatproof bowl on top. Measure out all ingredients. Melt the cacao butter over a water bath, while stirring. Remove from heat, add coconut oil and honey and whisk until well combined. Add cacao powder, orange juice and sea salt and whisk until thick and smooth, for about 30 seconds to a minute. Place in the fridge to cool and set for 10 minutes. Then form 15 – 20 small round truffles with your hands; they should be half the size of a golf ball. Roll the truffles in cacao powder and store in the fridge.
PS. If you are in Sydney you are welcome to meet up with us on a picnic tomorrow (Sunday). It’s very last minute and completely chillaxed. We just thought it could be fun to meet up with like-minded. We’ll be in beautiful Nielsen Park from 3.30 pm. Bring food and drinks and we can all share a bit with each other.