It's January 7th. Have you blown all your New Year's resolutions yet? Hopefully you didn't make any. But, if you're trying to kick your sugar habit to the curb and are teetering on the edge of ripping open the shiny foil wrapper of that chocolate and reading this post, just hold out for five minutes.
Here's a better option. It happens to not only taste delicious, but it's loaded with superfoods (maca, cacao) AND is free of refined sugar. Which means you won't feel awful about yourself (or lethargic, bloated, lazy, etc.). It's a win-win. A no-brainer. And it's super simple to make.
(Disclaimer: Upon reading the recipe I was 'supposed' to be following, I realized I totally misread the proportions and failed to follow the directions. So this is MY version! My art! My truffles! Enjoy. If you make your own rules, I'm sure it'll turn out fabulous too...)
- 1/2 cup raw walnuts
- 1 cup cacao butter, melted
- 1/3 cup maple syrup
- 1/3 cup coconut sugar
- 1/3 cup maca powder
- 1 1/2 tsp vanilla extract
- 1/4 tsp sea salt
- 1 Tbsp cinnamon
- 1/2 cup sweet cacao nibs, divided
- Place the walnuts and 1/4 c of sweet cacao nibs in a food processor. Blend together briefly to chop, but leave a little texture.
- In a small saucepan, melt the cacao butter, maple syrup, coconut sugar, maca powder, vanilla, cinnamon and salt.
- Add the wet and dry ingredients together and stir until well-combined.
- Refrigerate for about 20 minutes to slightly harden.
- Using a mortar and pestle, grind up the remaining sweet cacao nibs into a fine powder.
- Form the truffle mixture into melon-size balls, and dust the outer surface with the cacao nib powder.
- Refrigerate the truffles for one hour longer to set completely, and then ENJOY!
Oh yeah...this also happens to vegan, gluten-free and *all that jazz*