We’ve all heard that dark chocolate is good for us.. but these truffles take things to the next level in indulgence AND health benefits. They have just a few simple ingredients, are easily customized for what you have on hand, and can be made vegan too!
Cacao packs in more calcium than cow’s milk and is densely packed with iron, magnesium and antioxidants. Consuming cacao can help with issues such as depression, stress, blood pressure and heart health. The addition of adaptogen powders has many benefits depending on which one you use.. but most offer a natural mood boost, immune support, brain support, and countless other benefits. Check out our introduction to adaptogens post if you are new to this magic 🙂
**Obvious disclosure: I am not a health professional and not giving health advice here, nor is it meant to be a substitute for professional medical advice. If you have a medical concern or condition, please contact your healthcare professional**
The most important thing to remember when making these, is that they’re only as good as the ingredients you use. I only use the highest quality cacao, pasture raised organic cream, and homemade organic date paste (to lightly sweeten). Most importantly–I use ceremonial fair trade cacao, a sacred ingredient, so these truffles are meant to be made with intention and love.
I like to think about the things I’m grateful for, or the loved ones I’m making them for while I make a batch. So put on some soulful tunes, have some fun, and let yourself make a chocolatey mess 🙂 If you have leftover cacao crumbs, don’t throw them out, kindly return it to the earth outside.
ABOUT RUK’U’X ULEW CACAO
“This Ruk’u’x Ulew (”Heart of the Earth”) cacao is grown at an indigenous family farm in Alta Verapaz, Guatemala. Once harvested, the cacao is sent to Lake Atitlán, where a women’s collective carefully selects the best beans and roasts them over a wood fire. The result is a delicious artisanal cacao with a smooth, toasted, traditionally chocolate flavor. Naturally Gluten-Free & Vegan.
Cacao has been celebrated as “Food of the Gods” in Central and South America since ancient times, long before the chocolate industry altered the original treasure.Every purchase of this cacao supports Mayan indigenous people through ethical direct trade, and helps them preserve their spiritual traditions and values.”–http://www.soulliftcacao.com
Nourishing Chocolate Truffles
Ingredients
- 1/2 cup pasture raised heavy cream (sub full fat canned coconut cream/milk for vegan, hold the liquid)
- 1 cup fair trade cacao paste/block, finely chopped. I use Ruk’u’x’Ulew ancestral Mayan Cacao from a local medicine woman, but you can find it online here. *Do not use cacao powder, it has the cacao butter removed and won’t work for this recipe*
- 2-3 tablespoons of date paste (or sweetener of choice)
- 1 cup of fair trade dark chocolate chips
- 1/2 tsp flaked sea salt
- whole raw walnuts (optional)
- 2 teaspoons of adaptogen powder of choice– I used half Mucuna and half Pine Pollen from Sunpotion. You can use my affiliate link here and get 20% off Sunpotion adaptogens!
Instructions
- Pour the cream into a sauce pan and heat on low until it is hot but not simmering.
- Place the chopped cacao into a heat safe bowl. Pour the hot cream over the cacao and stir until all the cacao has melted and the mixture becomes uniform and silky.
- Stir in the date paste, or sweetener of choice, as well as any adaptogen powders, and a pinch of sea salt.
- Place the bowl in the fridge for about 20 minutes, until the ganache mixture cools into a pliable but firm texture (like soft fudge).
- While the ganache cools, use a double boiler or microwave to gently melt the chocolate chips. If you choose to microwave the chips, make sure you do so in small 20 second increments, stirring well in between to ensure it doesn’t burn.
- Remove the ganache from the fridge and working quickly, scoop a spoonful of ganache and form it into a ball with your palms. You can press a walnut into the ganache at this point if desired.
- Dip the ganache ball into the melted chocolate chips, let the excess drip away and place it on a waxed paper or foil lined plate. Sprinkle with flaked salt and/or ground espresso, cocoa, or anything else you’d like to decorate with.
- Repeat steps 5-6 with the rest of the ganache and place the plate in the fridge to let the chocolate harden. Enjoy!
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