Of all the treats I’ve made so far… these are my favorite, hands down.
They are chocolate-y without being too chocolately, they aren’t overly sweet, and since they are filled with cashew butter- they are super filling!
Don’t let the instructions throw you off as these are very simple to put together! I know the thought of using molds and covering things in chocolate sounds tough, it isn’t! I promise you can do it!
What Kind of Chocolate to Use
I find the chips or chunks are the easiest to melt!
What Kind of Mold to Use
While I consider silicon baking molds a safer alternative than say, plastic; I don’t see enough research yet on whether they are safe for high-heat baking temperatures.
I try to use my silicon molds for low-heat baking, things like gummies and chocolates like these!
Because silicon had become very popular recently, there are a lot of products out there that now contain fillers and other plastics additives.
How Can You Tell if Your Mold is Food Grade Silicon?
When you twist or pinch your mold- you should NOT see any white coloring. True food grade silicon will remain a consistent color when twisted. I’ve noticed on Amazon at least, often someone will post a review stating if a particular mold passed this “twist” test.
This is the heart mold I used, and I can confirm, it passed the twist test! 😀 The texture on the mold helps to release the candies. I have not had a problem with sticking or breaking, the truffles popped cleanly out.
Tips for Coating Molds with Chocolate
• Do NOT mix your chocolate with coconut oil. I did for the first batch, and the chocolate will be too thin to actually coat the mold. They still tasted great, but the chocolate didn’t fully cover the truffle mix, so it would shoot out the sides! 😀
• Hold the mold over a baking dish, or over the saucepan (if the mold is small enough). Some will drip off the mold- it happens!
• Take the saucepan off heat if you take a break! I did two batches, but I only had one mold. Don’t heat the chocolate longer than you need to- it could overheat and seize up.
• Along those lines- make sure your saucepan is dry, and that no water gets into your chocolate. (For the same reason!)
Homemade Cashew Butter for Truffles
This recipe calls for cashew butter, which is available at most grocery stores. However, it is very easy (and much more economical) to make your own!
Check out this guide to making your own cashew butter at home.
These truffles aren’t just for hearts! Depending on the season and occasion, try out some of these other fun molds:
Easy Paleo Dark Chocolate Truffles
- Add the chocolate chips to a saucepan, heat on medium until melted, stirring occasionally.
- When chocolate is fully melted with no lumps, grab your mold. Hold the mold over a clean baking dish or sheet, or over the saucepan.
- Carefully spoon a small amount into each mold cavity. Rotate the mold around so that chocolate lines all the sides of the mold. Some will likely spill out- this is what the baking dish will catch!
- When all the sides of the mold are thoroughly coated, place the mold in the refrigerator while you prep the truffle mixture.
- In a bowl, mix cashew butter, salt, maple syrup, and cacao powder. When mixed- give it a taste test, add more maple syrup or cacao powder to your preference!
- After the chocolate has set up in your mold (5-10 minutes should do it), spoon a bit of the truffle mixture into each mold. Get as much as you can in without overfilling.
- Reheat the remaining chocolate. When all the lumps are out, carefully pour or spoon the chocolate into each mold, to totally fill up the cavity. The chocolate should be even with the top of the mold.
- Use a spatula to scrape any excess chocolate off the top of the mold.
- Refrigerate for at least 30 minutes or so.
- When hardened, pop out the truffles and enjoy! Store in an airtight container in the refrigerator.