I love chocolate. I also like making sure I’m nourishing my body with herbs that are going to sustain my energy throughout the day as well as boost immunity, among other things. Especially as a mother. (Multitasking, amirite?) But who says you can’t do both at the same time? Which is why I like to combine delicious chocolate with high-vibe herbs like reishi (for building immunity) and maca (for balanced energy and hormone support).
In honor of Valentine’s Day, you can take this same idea and make raw chocolate truffles. They are such a nutritious treat and couldn’t be simpler. Plus, you can throw in so many great superfoods. Everyone wins!
Raw Chocolate Truffle Recipe
Makes 15-20 truffles
1 cup nuts (almonds or cashews work well)
10 medjool dates, pitted
3 tablespoons cacao powder
3 tablespoons maple syrup
1/4 teaspoon sea salt
- Add nuts to food processor and blend for several minutes until mixture smooths out into a butter.
- If dates are on the dry side, let them soak in hot water for a few minutes so that they plump up. Then drain from water.
- Add dates, cacao, maple syrup, and salt to food processor and blend with nuts until a solid mass forms.
- Remove truffle base.
- On a parchment paper-lined plate or cookie sheet, roll out tablespoon-sized balls. Roll the balls in desired topping (chopped nuts, coconut flakes, cocoa nibs, or puffed rice).
- Refrigerate or freeze for up to a week.
Thanks to the nuts, these truffles are packed full of protein, and courtesy of the dates and cacao powder, they're packed with B vitamins and minerals like magnesium and iron, making them a nutrient dense snack. This recipe also uses a natural sweetener in the form of maple syrup rather than refined white sugar. Dates are especially helpful in curbing sugar cravings thanks to their fiber, which can work to slow down any blood sugar rush. To boost their nutritional profile even more, you can mix in a superfood powder blend.
My favorite superfood blends include:
Herbs from Sun Potion (I love to use a mixture of Chaga, Ashwagandha and Tocos)
Written by Karolina Palmer.