Cacao Truffles with Maca and Mesquite
These dark cacao truffles are delicious, nutritious, quick, and easy to make. Feel free to cut the recipe in half. Edible lilies make a sensual presentation. Vegan, gluten-free, dairy-free, healthy and yummy!
1/2 pound raw cacao butter (2 cups grated)
1 2/3 cups raw cacao powder
1/2 cup extra virgin coconut oil
1/2 cup maple syrup
1 tablespoon
Simply Organic vanilla extract 1 tablespoon maca powder
1 tablespoon mesquite powder
1/2 teaspoon
Celtic sea salt 1/3 cup hemp seeds
1/3 cup shredded coconut
3 tablespoons coconut palm sugar
Grate cacao butter with a grater in the food processor using the grater attachment. Switch out the grater attachment for the regular blade. Add cacao powder, coconut oil, maple syrup, vanilla, maca powder, mesquite powder, and salt. Blend together. Taste and adjust the seasonings, if desired.
Shape into walnut-sized balls.
Combine the hemp seeds, shredded coconut, and coconut sugar on a large flat plate, and roll balls in them.
Eat immediately, or store in a quart jar on the counter.
Omit maca and mesquite.
Variations: Roll in gogi berries, chopped nuts, raisins, cacao nibs, or other favorite toppings.
Garnish with edible flowers.
Featuring
Vanilla Extract
There's nothing plain about this vanilla. Pure. Organic. Exotic. Anyone who calls our vanilla "plain" just doesn't know beans.
Complete product information, including description, product ingredients and price.
More Delicious Recipes
