Who doesn’t LOVE truffles?! These are beyond wonderful. Honestly I’m so pleased with them and they are PACKED with good for you fats. Seriously, these may become a problem for me….
I’m also a sucker for spicy chocolate. I think it provides the most unexpected and unique sweet experience. (If you’re not a spice lover, feel free to omit. They will still be pretty damn fabulous.)
Another reason to make them: Clean ingredients right here people! Having treats doesn’t mean you have to eat junk! Ingredients really do matter. And these babies live up to the standards.
Another reason to make them: They are rich in raw cocoa and cocoa nibs- both rich in magnesium. A vital nutrient that is of concern right now due its wide-spread deficiency while also being necessary for over 300 biochemical reactions in our bodies. For example: Magnesium is necessary to turn vitamin D into its active form so that it can turn on calcium absorption. MEANING: To absorb calcium we require vitamin D. To convert Vitamin D into the correct form we need magnesium. Thus, we essentially need magnesium for calcium absorption- not just vitamin D. Everything in the body is so complex it blows my mind! I love it.
- Cashew butter (or other nut butter), 4 tbsp
- Coconut oil, 3 tbsp
- Coconut manna, 4 tbsp (I use Nutiva brand)
- Raw cocoa powder (reguar baking cocoa is fine too), 3 tbsp
- Honey, 2 tbsp
- Cocoa nibs, 3 tbsp
- Cayenne pepper, 1/4 tsp, optional
- White chocolate for topping, optional (I use Pascha brand- organic, soy free, vegan)
- Sprinkles (I used no artificial coloring sprinkles- not as vibrant but there are no chemicals either!), optional- if you are using white chocolate topping!
- Coconut oil magic shell (3 tbsp melted coconut oil with 2 tbsp cocoa powder)
Melt coconut manna and oil just enough to were they are liquid. (If they are solid when you begin). Combine oil, manna, and nut butter in a small bowl. Stir to combine. Add cocoa powder, honey, and cocoa nibs. Stir until combined. Place in the freezer for 5-10 minutes- or until the mixture is hard enough to form balls. Using your hands, QUICKLY form balls out of the mixture. Make sure your hands are not too warm and you do this quickly because as you will see…. They will melt in your hands! Place them on a plate and chill in for 5 minutes. At this time, you can melt ½ cup of white chocolate in a double boiler. Dip the top of the chilled truffle balls into the chocolate and immediately sprinkle with sprinkles. Serve chilled and store in the fridge!