I got this recipe from my friend Shaye, who blogs over at The Elliott Homestead. I actually found Shaye’s blog a little over a year ago, and just this past month, Frank and I had the wonderful opportunity to meet her family.
This recipe is a great one because it’s totally guilt-free. Or at least I think so! The finished truffles are rich and filling. Sometimes I eat them while I’m making dinner to hold me over. Sometimes I eat one after breakfast. And SOMETIMES I end up eating 3 or 4 of them while I’m making them because they’re just so dang good!
First you’ll need the following ingredients:
- 3 cups coconut flakes (buy here)
- 3/4 grade B organic maple syrup (buy here)
- 3 TBSP cashew butter (I made mine with raw organic cashews blended in my Vitamix)
- 2 TBSP organic UNREFINED coconut oil (for that rich coconut taste) (buy here)
- 1 tsp pure vanilla extract (buy here)
- about 1 cup raw organic cacao powder (buy here)
Mix up everything except the cocao powder.
Then gradually add the cocao powder in 1/4 cup increments until the mixture is sticky and holds together well. You don’t want to add too much or it will become dry and fall apart.
Roll them into 1″ balls and refrigerate to set and store them. Sometimes I like to dust them in cocao powder before serving them to guests. Don’t they look fancy? : )