Cacao Superfood Truffles
Many raw date chocolate truffle recipes taste more like date confections than chocolate. In my recipe, the chocolate taste is pronounced, and the combination of the “superfoods” lucuma and maca results in a more complex flavor. For a “raw friendly” not “raw really” truffle, use lightly toasted nuts and a good quality Dutch cocoa powder ( I used Brandless here) . Of course, if you don’t have lacuma or maca, use cinnamon, curry, ginger, whatever you like. Makes about 20 1-inch truffles
Prep Time 15 minutes
Yields 20 1-inch truffles
Ingredients
- 1/2 cup (55 grams) raw almonds, or walnuts or pecans
- 4.5 ounces (126 grams) pitted Medjool dates (about 8 large or 1/2 cup packed)
- 3 tablespoons (15 grams) raw cacao powder plus more for coating
- 3 tablespoons (27 grams) lucuma
- 1 tablespoon plus 2 teaspoons (33 grams) maca
Coatings
- Cocoa powder
- Finely chopped nuts
- Coconut sugar
Instructions
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Chop the nuts in a food processor by pulsing the machine a few times, then process to a fine meal. Do not process so long that the nuts become butter.
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Add the dates, cacao powder, lucuma, maca, and process until the mixture looks like fine crumbs. The mixture will not be a paste, but it will hold together when pressed between your fingers. If the dough is too dry to shape, add a small amount of water and process.
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Spoon the dough into a small bowl. Scoop out 1-tablespoon portions and press until the dough holds together. Roll into rounds in the palms of your hands.
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Roll the truffles in cocoa powder, finely chopped nuts or even coconut sugar.
Serving and Keeping
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Refrigerate for 1 hour to allow the flavors to develop before serving. Enjoy these truffles at room temperature or chilled. The truffles will stay fresh for a few weeks, when frozen.