Truffle Shuffle

by Polly N on January 3, 2011

Going a little or a lot raw doesn’t mean you can never eat chocolate or desserts ever again – far from it in fact! The brilliant thing about raw food is that you get to eat desserts that aren’t laden with processed sugar, empty calories, antibiotic and hormone-residue milk AND the feel great for it! Eating desserts and choccies has always been associated with guilt…tucking into that box of Milk Tray in the knowledge that “you really shouldn’t”. But what if you really should? What if you could eat desserts that actually possess health-giving properties without the guilt factor? 

I made these chocolate truffles to take to my friends house to thank her for letting me stay on New Years Eve. As you can see they look amazing and make for a lovely gift. If you’ve have never heard of raw chocolate you may want to read this which will give you the low down on it’s fantastic properties. At the beginning of my journey, it was so exciting to discover that I could still have chocolate while eating a raw diet. However, I have recently cut cacao out of my diet for the time being as although it contains extremely high levels of antioxidants which are very beneficial, cacao is still a stimulant which can overtax the adrenal glands.

To sweeten desserts I normally use agave nectar (ah-ga-vay) nectar, (a natural sweetener extracted from the agave plant in Southern Mexico – also the plant from which Tequila is made), however because cancer thrives on sugar which although a lot healthier, agave does eventually convert to, I am also excluding this from my diet for now.

Instead, I am using Stevia which is a natural sweetener shown to have absolutely no effect on blood sugar levels whatsoever. It is 30 times sweeter than normal sugar and you only need the tiniest bit. If you have cancer, diabetes or any blood sugar problems, I would suggest that you look at using Stevia instead of honey, agave, yacon syrup or any other sweetener as ultimately this is safer for your body and its’ current health issues. The only drawback of stevia is that it doesn’t have the same gloopy consistency as agave or honey for example so I’m having fun experimenting at the moment. 

So I am using carob and stevia in the below recipe but if you wish to use agave and cacao, go right ahead. You’ll just need to taste-test as you go to make sure it’s sweet enough. I made a fruit and nut combo which is perfect for nibbling on when you want something chocolatey. I used gojis and mulberries for my fruit which I really like as they give a chewy consistency. Feel free to use any nuts you want and add in coconut chips, raisins, sultanas, dried apricots or any dried fruit you have in your cupboards.

Polly’s Fruit and Nut Slice

Chocolate Mixture

  • 1/2 cup melted coconut butter
  • 1/2 cup carob or cacao powder
  • 1 tsp stevia or 1-2 tbl agave
  • 1 tsp mesquite (optional)


  • Handful goji berries
  • Handful mulberries
  • 7 brazil nuts, sliced

Combine all chocolate ingredients in a food processor until smooth. Remove the food processor blade, scraping any excess from the blade into the food processor bowl so as not to waste any. Fold in fruits and nuts of your choice. Line a small baking dish with plastic wrap for easy extraction when set. Pour in the chocolate and place in the fridge until set. When ready to eat just break into chunks as in the picture above. Keep stored in the fridge.

I made a second batch and added 2 handfuls of hemp seeds and a handful of cancer-busting apricot kernels. (My New Year’s Resolution is to eat more apricot kernels and so should yours be if you have cancer.)


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{ 14 comments… read them below or add one }

Tech January 3, 2011 at 6:15 pm


My husband (in remission for 3 years) eats apricot kernels every day,he’s found that they are much easier to eat if he stuffs partially re-hydrated apricots with them.


Kristina January 6, 2011 at 4:58 pm

Hi Polly,
Thanks for the recipe, it looks yummy!
Could you say where you manage to find Stevia, please? I’ve read a lot about it but haven’t managed to find any in the shops so far.


polly January 6, 2011 at 9:40 pm

Hi Kristina

I get my stevia from here or liquid stevia from here

Hope that helps! x


Stefanie February 9, 2011 at 6:34 am

What is your recipe for the chocolate truffles?


polly February 9, 2011 at 9:08 am

Hi Stefanie

I’d love to share but afraid I’m saving these for my next book…will be out soon! Sorry.

Polly x


Kaley February 25, 2011 at 1:20 am

Hi Polly :)
you’re writing another book? :) yay! Will it be an e-book? Where can I buy it?will it be avaliable in the U.S? Sorry for the question overload. I love what you’re doing :) thank you for the amazing recipies :)


polly February 25, 2011 at 10:55 am

Hi there,

Yes I have a book called The Cancer Journey coming out and Im also working on a recipe ebook and a larger hopefully hardback recipe book. So glad you love the site – thanks for reading. ;o)



Kaley February 28, 2011 at 5:01 am

Yay thank you! :) I’m so excited!


Charlotte March 11, 2011 at 4:16 pm

Hi Polly

I just wanted to check if I should be using american cup measures when making your recipes. I normally use metric measures so need to get used to the cup thing :-)


polly March 11, 2011 at 5:49 pm

Hi Charlie

Here’s a table showing the measurements for you.

Enjoy xx


G January 3, 2012 at 9:15 pm

How long do these keep in the fridge?


polly January 5, 2012 at 9:31 am

At least one month!


Shiv April 12, 2013 at 1:31 pm

Hello! Is your stevia powdered or drops? It would be great if you could specify in the recipes. I have drops and green powder but am new to using stevia so not sure which to go for with this recipe! Thinking a teaspoon of drops is too much so perhaps you mean powder. If drops perhaps 5 or 6 would do??

Lovely blog and recipes.

Thanks :-)


polly April 12, 2013 at 3:55 pm

hi, its in liquid form so just a few drops usually suffices.


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