raw cacao superfood truffles

After going through several batches of coconut date energy balls over the last couple of weeks {many of which didn’t make it to their assigned late-afternoon snack time but instead were eaten right after lunch to satisfy my sweet tooth}, I started to think about tinkering with the recipe a bit and infusing them with chocolate. Because, first, when can adding a little chocolate ever be wrong? And second, I realized that then I could call them truffles and feel very decadent and spoiled whenever I eat one.

Did you know that 7 o’clock on a random Tuesday morning is the perfect time to make truffles? It is. Especially when the truffles are pumped up with antioxidant-rich raw cacao powder, chlorophyll-packed spirulina, and chia seeds, which are a good source of omega-3 fatty acids and fiber. Oh, and walnuts, too, chock-full of monounsaturated fatty acids and vitamin E. These truffles could practically pass for breakfast. Not that I would eat truffles for breakfast or anything.

{Okay, I had one, after my bowl of yogurt and granola.}

raw cacao superfood truffles
Makes about 25 truffles

The intense and — how do I put this…pond-like? — aroma of the spirulina powder intimidated me, so I used a small amount — about a teaspoon.  I could not detect any of its flavor in the finished truffles, though {which I consider a good thing}, so next time I might try doubling or even tripling the amount to up the nutrient profile of the truffles even more.

  • 1/2 cup walnut halves or pieces
  • 1 {packed} cup pitted dates
  • 2 Tbsp coconut butter {or substitute 1 Tbsp coconut oil + 1 Tbsp unsweetened shredded coconut}
  • 1/4 cup raw cacao powder, plus another 1/4 cup or so for rolling the truffles
  • 1 tsp spirulina powder
  • 1 Tbsp chia seeds, finely ground in a spice or coffee grinder
  • 1 tsp vanilla extract
  • 1-1/2 tsp ground cinnamon

Pulse the walnuts in a food processor for about a minute until ground medium-fine. Add the dates and pulse again until a paste forms, then add the coconut butter and pulse until evenly incorporated.

Add the cacao powder, spirulina, ground chia seeds, vanilla, and cinnamon, and pulse for about 30 seconds; the consistency will be something between wet sand and a paste.

Roll into balls, and then roll each ball in cacao powder to coat evenly. Transfer to a plate and chill until firm. Store in a covered container in the fridge or a cool place.

9 thoughts on “raw cacao superfood truffles

  1. Hi Nancy — thanks! actually the first descriptor that came to mind was swampy, but I didn't want to go there…so I though pond-like might be a bit softer.


  2. This looks great. I don't have spirulina, but I know it can easily be left out. I bet these could be easily frozen, too.. just pop one out when you have a craving for healthy chocolate. 🙂


  3. thanks, maria!

    Hi LB – good question. Most unsweetened cocoa powders are made from cacao beans that have been roasted so you get more of the toasty, dark flavors we think of as typical of dark chocolate. The raw cacao powder tastes less bitter than cocoa powder and more complex, with notes of berries and wine (the flavors that are mostly lost when the beans are roasted). It's different and less intensely chocolatey but really interesting.


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