Warming Cacao Truffles
Description
Chef Marlie Centawer was inspired by the amazing recipe Goddesses over at Golubka to create a modified version of the truffles she found there. These densely satisfying truffles combine raw cacao with warming, grounding spices of mesquite, cinnamon, and nutmeg. The natural unprocessed coconut and walnut oils add a nice malleability to the recipe. Make this recipe for a special occasion, a gift for a friend, or just any ol' time! They also store very well in the freezer for a few weeks and are really nice little treats to have on hand when the need for chocolate hits.
Recipe by
Ingredients
1 cup almonds
1cup shredded, unsweetened coconut
1 cup honey dates, pitted
2/3 cup walnuts
1/2 tbsp maca powder
1/2 tbsp mesquite powder
1 1/2 tbsp cacao powder
2 tbsp carob powder
1/2 tsp ground nutmeg
1/2 tsp cinnamon
3 tsp coconut oil, melted
Methods/steps
1) Combine ingredients in a food processor and process until crumbly.
2) Mold mixture well into small, round balls and dust in ground pistachios and/or coconut flakes. The natural oils from the nuts as well as coconut oil will make the mixture malleable. Makes 36 small truffles. Will keep for 4-5 days in the fridge, or a few weeks in the freezer.
