Cacao Basic Truffle

This recipe will make about a dozen truffles. I like to make small batches daily forfreshness.

¼ Cup Cacao
6 Dried Apricots
1 tsp. Coconut Oil
2 tsp. Agave Nectar
½ Vanilla Bean

Grind cacao and vanilla bean in a coffee grinder on the espresso setting (if your grinder has one). Add all ingredients into a mini food processor* with the “S” blade. Start by using a pulsing motion until the batter begins to blend. Continue blending until the batterforms a smooth ball on one side of the processor.

*If a larger food processor is used, it will be necessary to double, triple or even quadruple the above ingredients to make sure the batter is above the blades.

Last night I was feeling a little adventurous. I added the following ingredients to the basic truffle mix:

2 additional teaspoons of Agave Nectar
1/8 tsp Cayenne
1/8 tsp Blue Manna
1/8 tsp cinnamon
1/4 tsp maca
1/4 tsp carob
a pinch of salt

This makes about 20 small truffles. Have fun with it. Enjoy the creation of your truffle and the manifestation of your destiny as you ingest cacao, the food of the gods!

Cacao Truffles

Ingredients
½ cup pitted prunes
¼ cup pitted dates
3 tbsp almond butter
2 tbsp Agave Nectar
2 tbsp cacao powder*
1/4 cup grated unsweetened coconut
2 tbsp unsweetened cocoa
Directions

Place unsweetened cocoa powder in a shallow bowl and set aside.

Combine prunes and dates in a food processor and process until finely chopped. Add almond butter, agave nectar, and cacao powder. Transfer to a bowl and mix in coconut by hand.

Scoop up about a tsp of fruit mixture and roll between the palms of your hand to form a small ball. Roll each ball in cocoa powder and place on a tray or plate that will fit in your fridge. Refrigerate until firm and enjoy!

*If you do not have cacao powder on hand, don't worry! You can simply add 2 tbsp of unsweetened cocoa powder instead and the truffles won't even know the difference!

Makes 12 truffles.

Cacao Bar

Ingredients for simple chocolate:

1/2 C whole peeled cacao beans, ground
1/8 C coconut oil
1/8 C melted cacao butter (use coconut oil if not available)
1/4 C raw honey or raw agave syrup

Optional ingredients:

1/4 cup raisins
1 T almonds, finely chopped
1 drop orange, lemon, clove, lavender or other essential oil
Cinnamon to taste
Celtic sea salt to taste

Preparation:

Grind cacao until it is very fine. The cacao will have a consistency like raw almond butter and will stick to the sides of the grinder. Mix ground cacao with coconut oil or cacao butter in grinder. Remove mixture and add honey and other ingredients. Stir well with a fork. The mixture should be able to be poured. If not, add more coconut oil. Pour into ice cube trays or other forms and freeze for 45 minutes. Serve immediately after removing from the freezer.