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A tray of forty goji-cranberry coconut truffles coated in a thin cocoa shell

Goji-Cranberry Coconut Truffles for Full GAPS

Forty later-Full-GAPS truffles with a cranberry-goji coconut-butter center and a thin raw-honey cocoa shell.
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Prep Time 30 minutes
Chilling and Setting 20 minutes
Total Time 50 minutes
Servings: 40 truffles
Course: Dessert, Snack
Cuisine: American, GAPS
Ingredients Equipment Method Notes

Ingredients
  

Cranberry-Goji Filling
  • 1 cup homemade coconut butter soft and creamy
  • 3/4 cup cranberries fresh or frozen
  • 1/2 cup filtered water
  • 1/4 cup additive-free dried goji berries
  • 2 tablespoons raw honey first filling measure
  • 1 tablespoon raw honey second filling measure
Cocoa Coating
  • 3/4 cup pure organic cocoa powder
  • 1/2 cup coconut oil measured melted
  • 1/4 cup raw honey
  • 1/4 cup homemade high-fat coconut milk
  • 1/2 teaspoon homemade vanilla extract optional; no added sugar or non-GAPS additives

Equipment

  • Le Creuset Signature stainless steel saucepan with lid
  • Stainless whisk
  • Food processor or approved blender
  • Wooden spatula
  • Stainless tray and unbleached parchment
  • Two stainless dinner forks
  • Measuring cups and spoons
  • Covered glass or ceramic container

Method
 

Make the Filling
  1. Line a stainless tray with unbleached parchment and clear a level space for it in the freezer.
  2. Combine the cranberries and filtered water in a stainless-steel saucepan. Bring to a simmer over medium heat and simmer for 3 minutes.
  3. Turn off the heat and stir in the goji berries. Cover and let them steam for 5 minutes, until plump and softened.
  4. Remove the lid and let the berry mixture cool completely to room temperature.
  5. Put the cooled berry mixture, homemade coconut butter, 2 tablespoons raw honey and the separate 1 tablespoon raw honey into a food processor or approved blender. Process until smooth, stopping to clear any air pocket around the blade with a wooden spatula.
    Softened cranberries and goji berries with coconut butter and raw honey in a food processor before blending
  6. Refrigerate the filling for 15 minutes, then scoop and roll it into 40 small rounded mounds on the lined tray.
  7. Freeze the tray while making the coating.
Make the Coating and Dip
  1. Whisk the cocoa powder, melted coconut oil, raw honey, homemade coconut milk and optional homemade vanilla in the registered stainless-steel saucepan.
  2. Set the saucepan over the lowest heat for up to 1 minute, whisking constantly, just until the stiff mixture loosens into a shiny, smooth, satiny coating. Remove it from the heat immediately.
  3. Use two stainless forks to dip each chilled filling mound, turning it to coat completely. Return each truffle to the parchment. If the coating thickens, warm it again very briefly over the lowest heat while whisking.
    Five chilled cranberry-goji truffle centers beside five cocoa-coated truffles with the coating saucepan supported on a trivet
  4. Continue until all 40 truffles are coated. Do not add the non-GAPS sweetener or decorative garnish branches.
  5. Freeze until the shells are firm, then transfer the truffles to a covered glass or ceramic container for refrigerator or freezer storage.

Notes

Later Full GAPS: Pure organic cocoa is occasional only after digestive symptoms are gone. Goji berries are allowed.
Components: Use homemade coconut butter, homemade high-fat coconut milk and optional homemade vanilla with no added sugar or non-GAPS additives.
Scaling: The 2x control makes 80 truffles and doubles every measured ingredient. Use two trays and work in batches rather than crowding one processor or saucepan.
Storage: Store well sealed in the refrigerator or freezer for several weeks.

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