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Rustic Mayan truffles

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Thanks to Nourished Kitchen for the recipe and photo. Homemade chocolates – who can resist? I have made these many times. These are for people who don’t like their chocolates too sweet, but feel free to add in some dried cranberries or chopped prunes/dates for sweetness.


  • 280g chocolate with high cocoa content, chopped coarsely
  • zest of 1 orange
  • 1 tsp cinnamon
  • 1/4 tsp chilli powder (optional)
  • 1 vanilla bean or ½ teaspoon vanilla bean paste/powder
  • 1 dash unrefined sea salt
  • 1 cup full fat coconut milk (a little less than 250 ml)
  • 1 tbsp coconut oil
  • cocoa powder for dredging truffles


  1. Toss chopped chocolate into a mixing bowl with the zest of one orange, cinnamon, chilli powder, the contents of one vanilla bean (or paste/powder) and a dash unrefined sea salt.
  2. Bring coconut milk and coconut oil to a slow simmer in a saucepan over a moderate flame.
  3. Pour coconut milk and oil over the chopped chocolate and seasonings then stir continuously with a wooden spoon until the chocolate is thoroughly melted and the mixture, or ganache, becomes thick, uniform and glossy.
  4. Transfer the mixture to a plate lined with parchment paper, molding into a log as best you can and allow it to harden in the refrigerator for eight to twelve hours, or overnight.
  5. After the Mayan chocolate has hardened in the refrigerator for eight to twelve hours, remove it, unmold it from the parchment paper and carve it into irregular bite-sized chunks.
  6. Toss the chunks with cocoa powder and serve.

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