![\"Goji](\"https:\/\/oneingredientchef.com\/wp-content\/uploads\/2014\/02\/Goji_Truffles.jpg\")
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Makes about 15 truffles<\/em><\/strong><\/p>\n Using a double boiler or simply a saucepan over low heat, melt about 5-6 oz of dark chocolate. I would highly recommend using something around 73% cocoa (the package should tell you). I used a bar that was higher in cocoa and it made the truffles a little more bitter, requiring extra maple syrup to get the right level of sweetness. Allow the chocolate to slowly melt, stirring regularly.<\/p>\n Meanwhile, spoon about 1\/2 cup avocado into a food processor with 1\/4 cup fresh or frozen raspberries. Process until they are completely blended into a gorgeous pink puree. Then, drizzle in the melted chocolate along with a pinch of salt and a few drops of vanilla. Give this a taste and add just a little maple syrup if it needs more sweetness.<\/p>\n The texture will still be too runny until the chocolate hardens, so pop this whole mixture in the freezer for several minutes while making the goji dust…<\/p>\n You could<\/em> simply roll these truffles in cocoa powder, but where’s the fun in that? When you blend dried goji berries, they create a beautiful orangey powder that compliments these flavors perfectly. The problem is, if you just add goji berries to your blender, you’ll end up with large sticky clumps. To instead create a dry powder, blend the berries along with a little oat or rice flour and granulated sugar (Sucanat) on high until you have perfect “goji dust.”<\/p>\n Roll the chilled chocolate into round truffles. You’ll know the mixture is firm enough when you can take a spoonful in your hands and roll it into a ball without it losing shape. If the chocolate is still completely gooey and unworkable, allow it to chill a little longer. Then, roll each truffle into a round ball between your hands and toss in a bowl of the goji dust to coat. Add each to a tray covered in parchment and refrigerate until ready to serve.<\/p>\n So, apparently there’s a holiday next weekend. And apparently food bloggers are expected to make some kind of chocolatey dessert recipe to celebrate said holiday. Honestly though, the idea of… Continue Reading →<\/a><\/p>\n","protected":false},"author":1,"featured_media":4154,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[8],"tags":[21,26,17],"wps_subtitle":"","_links":{"self":[{"href":"https:\/\/oneingredientchef.com\/wp-json\/wp\/v2\/posts\/4151"}],"collection":[{"href":"https:\/\/oneingredientchef.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/oneingredientchef.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/oneingredientchef.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/oneingredientchef.com\/wp-json\/wp\/v2\/comments?post=4151"}],"version-history":[{"count":0,"href":"https:\/\/oneingredientchef.com\/wp-json\/wp\/v2\/posts\/4151\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/oneingredientchef.com\/wp-json\/wp\/v2\/media\/4154"}],"wp:attachment":[{"href":"https:\/\/oneingredientchef.com\/wp-json\/wp\/v2\/media?parent=4151"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/oneingredientchef.com\/wp-json\/wp\/v2\/categories?post=4151"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/oneingredientchef.com\/wp-json\/wp\/v2\/tags?post=4151"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}Ingredients:<\/h4>\n
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![\"Goji](\"https:\/\/oneingredientchef.com\/wp-content\/uploads\/2014\/02\/Goji_Truffles_Square.jpg\")
<\/p>\nStep One<\/h4>\n
Step Two<\/h4>\n
Step Three<\/h4>\n
Step Four<\/h4>\n
![\"Goji](\"https:\/\/oneingredientchef.com\/wp-content\/uploads\/2014\/02\/Goji_Truffles_2.jpg\")
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