Raw Cacao Truffles
Summary
| Yield | |
|---|---|
| Source | Kimberly Snyder |
| Prep time | 1 hour |
| Category | Recipes |
Description
The secret inside cacao is the "bliss chemical". It's a neurotransmitter called anandamide, which actually stimulates feelings of love and joy and opens up the energy of the heart chakra. It's pretty powerful stuff and should really only been eaten as a special treat every once in a while.
Ingredients
| 2 | c | raw almonds (ground) |
| 3⁄4 | c | raw cacao powder |
| 6 | dates (pitted) | |
| 1⁄2 | c | raisins |
| 1 | T | coconut oil |
| 1 | pn | salt (use Celtic or Himalayan salt) |
| 3 | T | filtered water (add more if needed) |
| 1 | c | dried coconut flakes (use the unsweetened kind) |
Instructions
Pre-prep: Soak almonds in water for twenty-four hours, then rinse well. Dry them in a dehydrator or on the lowest setting of your oven with the door cracked open. We don't want to use soggy or wet almonds in the recipe.
- Grind the almonds in a food processor. Add in the cacao, dates, raisins, coconut oil and salt. Once everything is blended well, add the water to make the mixture moist.
- Take a small amount of the mixture and roll balls that are about the size of a silver dollar.
- Pour the coconut flakes into a small bowl and roll each ball in the flakes until it's covered evenly.
- Keep in the fridge to help the truffles harden for at least two hours.
