Cacao Nut Butter Truffles

Makes 18-20 truffles

You'll need:

1/2 C dark chocolate (the darker the better)

1/2 C nut butter (I used Honey Cinnamon Cashew Butter)

1/4 C + 1 T brown rice syrup OR maple syrup OR honey

1 T coconut butter (optional)

2 T cacao powder

1T vanilla extract

1 t ground cinnamon

1/4 t sea salt (I used Himalayan Rock Salt because it was all I had.)

1 1/2 C unsweetened shredded coconut

1/2 C finely chopped nuts (for rolling truffles)

To make:

  1. Combine all ingredients, except shredded coconut, in a sauce pan and heat over low-medium heat, stir to blend well.

  2. When the mixture is melted, remove from heat and mix in 1 C of shredded coconut. Let mixture cool completely.

  3. When mixture is cooled, form tablespoon size balls and place on baking sheet. You should get 18-20 truffles.  Roll the truffles in remaining 1/2 C shredded coconut and/or nuts, if using.  Alternatively, you could fill mini-muffin cups with the cacao/coconut mixture and top with nuts or shredded coconut.

  4. Refrigerate for at least 30 minutes before serving.

  5. Enjoy!

Nathalie Curabba

Health-Supportive Chef

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Created by Ana Gavassa. Edible Rainbow Project ©2017