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Author Notes: The most common variety of passion fruit is small and purple. Creatively named “Common Purple”, this thick-skinned, tropical fruit contains pleasantly crispy seeds and yields small amounts of juice. But, that yield is dazzling. Passion fruit is mouthwateringly fresh and the flavour is absolutely seductive. Tart, sweet and delicately strong: a little juice goes a long way in any recipe. I am appalled to acknowledge that I have not tried the entire range of passion fruit varieties. This will now go on my bucket list. Passion fruit is a good place to start. And chocolate helps a lot. These truffles are deliriously decadent and will help you find strength to defeat all your foes. —Habiba Smallen
Makes 20-24 pieces
- 1 cup cocoa powder
- 2 passion fruits, juiced and separated from seeds
- 1/2 cup coconut cream
- 4 tablespoons coconut oil
- 1 tablespoon sugar
- pinches salt
- Heat the coconut cream, passion fruit juice, sugar and salt in a saucepan and bring to a soft boil. Stir continuously.
- Turn heat off and add coconut oil. Stir until fully incorporated.
- Add cocoa powder in small batches and mix until thick and smooth.
- Optional: If you like the texture of the passion fruit seeds, add some or all into the mixture.
- Let cool.
- Form teaspoon sized balls by hand and dust with more cocoa powder.
- Store in the refrigerator. They should keep well in the refrigerator for 2-3 weeks. If removed, they will only last a day.