Goji, Raspberry, Rose, Chocolate “Love” Truffles

I love making healthier sweet treats. Doing so makes me feel calm and present. These, however, are extra special, because I only make this elaborate of a recipe when circumstances demand it.

Making chocolate truffles is time consuming, but these are rich, decadent, delicious and full of beneficial nutrients, without all the harmful extras.

Goji berries are full of cancer-fighting antioxidants, rose hips are higher in vitamin C than oranges, and chocolate is high in iron, copper and manganese.

While I made these chocolate truffles, I chanted mantra and offered prayers for peace and love in the world.

They became little love bombs to be savored, not inhaled. I thought you might like to make them, too (or get inspired to make up your own version), so I’m sharing my recipe.

This recipe, like most of mine, can always handle a little tweaking —feel free to make your own spin on it if you’re inclined. These are best shared with anyone who might need a little extra love!

Be well,
Paisley

Ingredients:
—Filling—

• 1/4 C goji berries
• 10 rose hips (I picked these in the Sierras and let them dry. So to make this, I cut them open and pulled out the seeds and fluff that was inside, using only the shell. You can also buy them… However, you could leave them out if you don’t want to mess with it. I just like their slightly tangy taste and the fact that they are high in Vitamin C, iron and anti-inflammatories)
• 1/4 C freeze-dried raspberries (available at Trader Joe’s)
• 1/2 tsp. rose extract
• 1/8 tsp. salt
• 1 box unsweetened baking chocolate, ~3-4 oz.
• 1-2 tsp. maple syrup, depending on how sweet you want it

—Coating—

• ~1/3 bag of chocolate chips (this will be the truffle coating, so any type of chocolate chips will work: white, dark, vegan…)
• 1 tsp. coconut oil

Method:
—Filling—

• Soak the goji (and rose hips if using) in boiling water for about 10 minutes, then drain, but don’t squeeze dry or anything, and reserve the liquid.
• Combine the soaked goji, the raspberries, the rose extract and the salt in a food processor and puree until smooth and soft. (It should be looser than a paste but not as runny as a smoothie —add some of the reserved liquid if it seems too dry.)
• Chop the block of unsweetened chocolate and melt it in a double boiler (or a glass bowl set atop a pot of simmering water).
• Once melted, stir in the goji puree, along with the coconut oil and maple syrup.
• Stir well and give it a few minutes to thoroughly combine over the heat.
• Remove from the heat and let sit for 10-15 minutes to cool enough to be handled.
• Use your hands or a melon baller and roll into balls (keep them small, maybe 1/2 tsp. or so —my batch made something like 30 truffles) and place them on a cookie sheet lined with silicon or parchment.
• Place in the fridge to cool for 15 minutes or more —you could easily leave them overnight if need be.

—Coating—

• When ready, melt the chocolate chips in the double boiler.
• Work in batches, pulling out 8-10 balls from the fridge at a time, so the they stay cool.
• Then, one ball at a time, use a fork to roll the ball in the melted chocolate, then deposit on a cookie sheet with the silicon or parchment again.
• While the chocolate is still wet, sprinkle with any garnish you want —I used the freeze dried raspberry, crushed into powder and a rose petal (which I also hand-harvested in the Sierras).
• Once they are on the cookie sheet and cooled a little, but not hard yet, use a toothpick to score any chocolate that may have pooled at the base, so when it’s done the whole puddle doesn’t pick up attached to the truffle.
• Place the finished truffles in the fridge to set.