Coconut Cacao Truffles from Superfoods for Life: Coconut by Megan Roosevelt
This dessert is raw, which helps keep the nutritional value of each nutrient high and might (in a good way!). Cacao is rich in heart-healthy flavonols, which help to improve blood circulation (if necessary you may substitute for unsweetened natural cocoa powder for the raw cacao powder). Creamy coconut butter and raw nuts contain the antioxidant Vitamin E. Antioxidants are important for helping to reduce aging and damage from free radicals, which can affect heart health. These truffles are on of my absolute favorite desserts, because they are quick to make, delicious and satisfy any chocolate lover's chocolate cravings. Makes 8-10 truffles. Ingredients:
- 3/4 cup (180 g) raw unsweetened cacao powder
- 2 cups (290 g) raw almonds
- 1/4 cup (36 g) raw cashews
- 1/2 cup (120 ml) pure maple syrup
- 1/4 cup (60 ml) water
- 1 heaping tablespoon (14 g) organic, raw, unrefined coconut oil
- Pinch of sea salt
- In a food processor or high-speed blender, combine all of the ingredients and blend until you have a thick batter.
- Roll into small balls about 1 inch (2.5 cm) in diameter and place on a plate. Cover and keep in the freezer until ready to eat.
- The truffles will keep for up to 2 weeks in the freezer and are best served chilled.