Chocolate Truffles Right 4 All Blood Types

Below is a recipe that looked delicious!  I love chocolate and I wanted to experiment.  So, I substituted Extra Virgin Olive Oil for the butter. I used 3 tablespoons of EVOO.  I also substituted maple syrup for the agave nectar.  I experimented using 99% dark chocolate and then 60% dark chocolate. I just had to check out both ways.  Both were delicious.

I am not an expert in food preparation.  I am just an amateur who likes to cook and eat so the recipe where I made the substitutions did not form into beautiful truffles balls, it was too soft.

But it made a delicious dip for strawberries and anything else you love to eat with chocolate.  At my grandaughter’s 2nd birthday this chocolate truffle dip was a hit – Marialise, a  friend at the party, said that she could eat all of it, she loved it so much.

Here is the original recipe:


  • 8 oz 100% dark chocolate
  • ¼ cup butter or ghee
  • ⅔ cup agave nectar
  • ½ cup almond milk
  • ⅛ teaspoon large grain sea salt
  • 3 tablespoons cocoa powder


What I did to save time is add all the ingredients in a double boiler and stirred until fully blended and smooth. Then followed the rest of the directions.  I like easy….

  1. Shave chocolate and place in a medium bowl.
  2. Warm agave nectar, ghee, milk and salt in a saucepan. Once warm, pour the mixture over chocolate, whisking continuously until mixture becomes smooth.
  3. Let the mixture come to room temperature, then cover tightly and refrigerate until chocolate is firm, about 2-3 hours.
  4. Use a tablespoon or melon baller and scoop out truffles, roll into balls, slightly smaller than a golf ball, and gently roll around in cocoa powder. Refrigerate until serving.
  5. Store in an airtight container in the refrigerator for up to a week.

Eat Right 4 Your Type Chocolate Truffle Recipe

Here is what your truffles could look like if butter was used.

Hope you enjoy!

Ciao for now,


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