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Crunchy Maca Coco-Super Truffle

 

by Nicole Lana Lee

Ingredients:

c. 30g Raw Cacao Butter

c. 5-6 tablespoon Cacao Powder – I like Dagoba

c. 1 tablespoon Coconut Sap Sugar

c. 15-20 pitted dates

c. 1 cup of walnuts

c. ½ cup of cacao nibs

c. 1-2 tablespoon of maca powder

Pinch of Himalayan Salt

Filling

 

photo 2

  1. Chop the walnuts and dates. Place them into food processor or vitamix. Process ingredients until nuts are broken down and mixture is consistent. Add cacao nibs and maca powder. Process again until mixture starts to rise on sides of vitamix or food processor bowl. The mixture should be “doughy” and held together.
  2. Roll the mixture into individual balls and leave in refrigerator to set.

 

Cacao coating

Cacao paste

  1. In cooking pot, pour in water 1 inch up side of pot.
  2. Put cacao butter in bowl.
  3. Put bowl in pot.
  4. As water heats up, cacao butter will melt inside the bowl. As cacao butter melts, pour cacao powder and coconut sap sugar into cacao butter and stir until mixture is smooth.

 

Assembly

Maca base

  1. Dip individual balls of filling in cacao coating. Put cacao balls on plate.
  2. Leave to set in freezer for 30 minutes or refrigerator for max. 2 hours.
  3. Sprinkle truffle with Himalayan salt.

 

The truffle should be hard on the outside, soft and chewy in the inside. I did not add  much coconut sugar in the coating because the dates in the filling are already sweet. The maca powder itself can taste a bit “bitter” (it has a very distinct taste), though the taste of dates and cacao covers the maca taste. The truffle tastes sweet and tangy, with a slight bit of saltiness. Enjoy!

xox

Lana