Superfood Chocolate Truffles

I am a self-confessed cookie monster, and a complete and utter chocaholic. But with the festive season now in full effect, even the most seasoned of us can start to feel the hazy and daze-y, diabetic coma inducing effects that come with one too many cookie swaps, or peppermint lattes. 

There is however a workaround. A way to indulge that gives to both our health and our taste buds; a way shall we say, have our cake and eat it too. Here is simple recipe that draws upon the alchemy of nature transforming this bevy of healthy fats, vitamins, minerals, and enzymes in to creamy little orbs so sinfully delicious that it hard to believe they are in fact good for you.

Cacao is one of the best sources of magnesium, a mineral that can become quickly depleted when the diet leans more towards candy canes than kale, and is in serious need of replenishing after a night of Christmas cheer. Coconut oil and coconut butter provide a unique type of fat known as lauric acid, which along with the anti-viral prowess of raw honey works to keep sickness at bay.

These little truffles are easy to whip up and only require a whisk, and a pair of cold hands that don’t mind getting a little dirty; a definite make before you get dressed for the evening kind of deal. I made straight up chocolate, cause of that whole chocaholic things, but these would also be lovely I’m sure with a little orange extract, a touch of cayenne, or a little peppermint extract rolled in crushed candy canes for a little more festive flair.

Superfood Truffles

Inspired by Local Milk

½ cup coconut oil

½ cup coconut butter

¼ cup raw honey

6 Tbsp raw cacao + more for dusting

4 Tbsp almond butter

¼ tsp sea salt

¼ tsp cinnamon

Directions

1. Over a double boiler, melt coconut oil, coconut butter, and honey. Whisk in cacao and almond butter, whisking until smooth. Whisk in salt and cinnamon.
2. Place in refrigerator for about 15-20 minutes. Remove and stir until mixture is smooth. Place back in refrigerator for about another 20 minutes, or until mixture is firm
3. Using a melon baller or small small, scoop a small amount of truffle and roll into a ball. Try to keep hands cool and handle as little as possible to minimized melting.

To a small bowl add a few tablespoons of cacao. Gently roll each ball to dust. Keep in an airtight container in the fridge until ready to serve.

Check out all of our holiday recipes and articles in our handy HOLIDAY 101 section!