While many of my recipes have roots in Cajun country, this one is inspired by a different region in the South - the state of Kentucky! I have always enjoyed Bourbon Balls and there is a recipe in my cookbook for a more traditional bourbon ball.
This version is more like a bourbon truffle. Think gooey (boozy) chocolate chip cookie dough-esque center meets hard outer dark chocolate shell. Although, if you are short on time you can absolutely roll the truffle mixture in some raw cacao or cocoa powder and these will still be excellent!
The base is cashew butter, which is high in protein and healthy fat. This typically helps us to consume less, because we feel more full. So this dessert is one that is more satiating, not just empty sugar that begets more sugar cravings!
*Speaking of sugar, I like to use a dark chocolate of at least 70% cacao for this recipe. Guittard makes a great baking chocolate bar as well as chips! If you are completely avoiding sugar, you can use an unsweetened chocolate or a chocolate sweetened with stevia, like Lily’s brand. You may just need to add a bit more coconut oil to help it melt easily. This recipe also utilizes maple syrup in the truffle base… an alternative to this Lakanto’s Maple Flavored Syrup. It’s totally sugar free and Keto.
These truffles fall into my "Freeze It and Forget It" category. You can literally make them a month in advance and pull them out as you need them. They will stay perfectly frozen and flavorful until you are ready for them.
This also makes them perfect for the holiday season we are fast approaching. Your list of things to cook and do will likely already be long.. So these can really take the stress out of a dessert option since you can make them far in advance.
Not to mention they make unique handmade, customized gifts! You can seat them in a small box that holds 4 - 8 truffles. Top each truffle with a different garnish for visual interest. Be sure to line the box with parchment paper first and finish it with a ribbon. From there, just let the giftee know to keep them frozen if they won’t be consumed right away.
Bon Appetit, Y'all !
Bourbon Truffles (Low Carb, No Bake)
Yield: 30 truffles
Ingredients:
Truffle:
5 T coconut flour
½ c bourbon whiskey
16 oz. jar of creamy cashew butter (unsalted, unsweetened)
6 T maple syrup
1 t vanilla extract
⅔ c chocolate chips, mini sized or chopped
Coating:
8 oz. dark chocolate (at least 70%)
2 T coconut oil
Optional Garnishes:
Coarse Pink Himalayan Sea Salt
Smoked Sea Salt
Whole Pecan
Dried Cranberry
Shredded Coconut (unsweetened)
Process:
In a small bowl, whisk together the coconut flour and the bourbon. Set aside for 15 minutes to allow the flour to absorb the liquid.
Next, transfer the cashew butter into a medium sized bowl. Then add in the maple syrup, vanilla extract, chocolate chips, and the bourbon/coconut flour mixture.
The mixture will be very viscous and you may find it easiest to use a pastry blender or potato masher to work the ingredients together. Blend or stir until all ingredients are evenly combined. Alternately this can be done in a food processor.
Cover the bowl and freeze for 1 hour. At this time you should also place a sheet pan in your freezer to chill.
Towards the end of the hour, melt the chocolate and coconut oil in a small saucepan over low heat, stirring every minute or so. Heat until mixture is just melted, but no longer, as you don’t want to risk burning it. Remove from heat.
Remove the hardened truffle mixture and chilled sheet pan from the freezer. Form balls by rolling a tablespoon of the mixture between your hands. Place them on the chilled sheet pan as you go. You will want to line your sheet pan with parchment paper to make cleanup easier.
Next, drop a few balls into the melted chocolate and gently roll them around with a fork until fully coated.
To remove them from the chocolate, lift gently with a fork and allow excess chocolate to drain before replacing the chocolate coated truffle on the sheet pan. Repeat until all balls are coated.
Freeze truffles for a minimum of 30 minutes to allow chocolate coating to fully harden.
Keep truffles frozen in a sealed container until ready for use. Thaw for 10 minutes prior to enjoying them!
Notes:
Personally, I like them to have a boozy zing! If you don’t love the taste of bourbon, you can cut both the bourbon and coconut flour in half.
If you don’t consume alcohol, substitute bourbon vanilla for the vanilla and increase the amount to 2 t. Leave out the coconut flour and bourbon. The yield for this modified recipe will be smaller, but the truffles will still be attractive and taste delicious!
About this Recipe:
vegan paleo dairy free egg free ketogenic* vegetarian gluten free
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