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Vibrant health means you can live life to the fullest. Empower yourself with the steps I used to free my life of chronic disease and medications.

Reader Interactions

12 Comments

  1. Samantha, you are adorable, and I love your warm, down to earth writing style. The backstory was enjoyable to read. Often I just want to jump to the recipe, but I really loved this entire post.

    The recipe looks amazing. I can’t wait to try it. I also love that ingredients are affordable. I often find that healthy, autoimmune recipes are rather expensive to make. This one is very reasonable.

    I look forward to more blog posts from you!

  2. Yum! The photo of these haunted me all day until I finally broke down and made them. Good thing I only made a fourth of the recipe, or I would be inundated by too many tempting truffles!

    I have a few questions:

    1. How on earth do you keep your kitchen clean when making these? Not complaining, as my sous chef (my husband) does the dishes for me. 😉

    2. Do you have any tips on measuring multiples of oily and sticky ingredients? I had everything lined up in the order I needed it, pre-measured it all, and I ended up with a sink full of dirty tools and dishes. Fortunately I had multiples of measuring spoons, but I think we have enough oily things to fill the dishwasher again. 😉

    3. Does the raspberry center ever get hard? I’ve had mine in the freezer for a while, but the inside is a bit runny. I wonder if I did something wrong or if they just need to stay in the freezer, maybe overnight or something.

    Truly, I was surprised at how well the shell turned out when I finally ready my calculations correctly and didn’t add too much honey to it. 🙂

    Nice, fun recipe. More rich than they look! I’m glad I tried one, but think I’d better stay away from them – if they last that long here with my husband enjoying them. Again, I am happy that I made it (so it wouldn’t haunt me anymore), it’s a miracle that my candy dipping tools just happened to be in a box that isn’t in our storage unit (we just moved), and I am VERY happy I didn’t make the whole recipe. I got about 10 truffles using the small cookie scoop that I have, and still had enough extra shell chocolate to spread on four cookies for my husband.

    Thank you for sharing this. Very creative use of ingredients!

  3. Hi, my first try and the filling was absolutely gorgeous but I completely failed with the topping – the honey just didn’t want to mix well with the oil, no matter hos much stirring I put in there… Any tip?

  4. This recipe was a total fail for me. It made a huge mess of my kitchen. The topping never worked just as Johanna mentioned and; the filling is way too soft to dip into anything anyway. I’m sorry to have wasted my time and money.

  5. I second the messy recipe comment. And that the filling was too soft to form into balls; I added more flour. Eating so much raw flour doesn’t appeal to me though. Also, I couldn’t get the shell ingredients to homogenize; the mixture was part oily, part gooey, fudgey like substance. So, yeah, I guess it was a fail for me,too. I thought the flavor of the filling wasn’t bad, but not great. Sweet carob flavor is predominant in the shell. I won’t be making these again; the frozen raspberries just on their own would have been a better treat.

  6. This is not a good recipe. There is no way the author tested this recipe. I am an experienced cook and this recipe is just a complete disaster. The filling does not set up properly although I was able to get it into a ball form. The topping does not blend together. I am so glad I only attempted half the recipe so that I did not waste these ingredients. You must test your recipes before you post them. Unfortunately, I will not trust any recipes from either this host site or the author going forward. 🙁

    • So I saw this comment before Valentine’s Day and it’s been bugging me ever since. There are soooo many variables in speciality cooking and to write off a cook and a website because of one miss is pretty harsh. I realize food, especially expensive specialty food, can cause big emotions, but there is far too much hatred in the world to post like this. Perhaps the coconut oil was the wrong temperature? Perhaps the coconut flour was coarser or finer? Perhaps the raspberries were simply juicier? So many variables. And everyone is human…we’re allowed a mistake every now and then!
      Much peace

  7. G’day
    I swapped the raspberries for blueberries and didn’t add the carob powder (didn’t have any) I put the filling in a container overnight in the refrigerator. It firmed up quite well.

    When I rolled the balls the heat of my hands melted the filling so I just put them back in the freezer to firm up.

    The honey didn’t want to incorporate with the coconut oil for the shell! I mixed the shell ingredients and then quickly drizzled it over the balls of filling. I returned them to the freezer to set before I drizzled the second coat over each truffle.

    I had no choice but to sample one as soon as they were done. OMG they are heavenly.

  8. Instead of balls, I put it in a 4×4 pan, since the filling was too soft. First, I poured half of the shell mixture on bottom of pan, then let it freeze. Next I spread the filling on it and topped with the remaining half of shell topping, then froze it all. After, cut into squares. Yummy! Thank you!

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Lauren Geertsen, NTP

I’m an author, entrepreneur, and nutritional therapy practitioner (NTP). I began this website at 19, to share the steps that freed my life of chronic disease and medication. Now, Empowered Sustenance has reached 30 million readers with healthy recipes and holistic resources.

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