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These raw cacao truffles are super versatile, easy to make, incredibly delicious, packed with healthy fats, and make a sweet homemade Valentine or everyday treat! 

Below is the base recipe. You can start here, or jazz it up with the addition of other flavors (like rose, turmeric, cinnamon, coffee...to name a few) or adaptogens to make them even more of a powerhouse treat (favorite suggestions include any of the following 1/2 tsps: reishi, ashwaghanda, cordyceps, or astragalus). Either way, you can’t go wrong!

Raw chocolate truffles:

3 tablespoons raw cacao powder
2 tablespoon cacao nibs
1 tablespoons coconut oil (melted)
.5 tablespoon coconut butter (melted to liquid)
.5 T honey (or more to taste. Also-vegans sub any preferred vegan sweetener)
1 dash sea salt
3 tablespoons raw almond flour (i just ground raw almonds in a coffee grinder to fine dust!)

mix it all up. It will be gooey and runny until you add the almond flour to make it more of a cookie dough consistency. Drop from a spoon into piles on a parchment paper lined plate. you should have about 4 large ones. stick it in the freezer for 5 minutes to firm up enough to handle. Roll into a ball (at this point you could store the rolled balls in the fridge until just before serving/overnight). Roll balls into your desired topping. I used matcha green tea powder and whole calendula petals cuz that's what I was feeling, but you can get super creative here! This recipe only makes 4-5, so if you plan on sharing you may need to double or triple it;)! Bear in mind, they melt really fast, so it's best to roll them in your desired topping shortly before serving, and store in the fridge.