Chili & Cacao Truffles

cacao truffles

These delectable morsels are not necessarily ayurvedic, but a rich and satisfying treat for your sweetest friends. You will need a strong blender or food processor, and about 30 minutes. This chili is optional but gives the balls a nice kick.

  • 15 large medjool dates, pitted
  • 2 tbsp extra virgin coconut oil (at room temperature)
  • 4 tbsp dried shredded coconut, unsweetened
  • 3 tbsp cacao powder
  • 2/3 cup walnuts or almonds
  • ½ teaspoon ground cinnamon
  • ½ teaspoon vanilla extract or ground vanilla
  • ½ teaspoon ground cardamom (optional)
  • two pinches of chili powder (or to taste)
  • 1 tablespoon to 1/4 cup of water (just enough that it blends)

Throw all the ingredients into the blender or food processor and blend, adding water if needed to get a smooth consistency. Taste to make sure you have the desired richness. I usually add a little more chocolate and more almonds at this stage, because i like a strong chocolate taste that’s not overly sweet. When you’re satisfied with the flavour, place the mixture in the fridge or freezer for about 10 minutes. Next, remove the mixture from the freezer and roll approx. 15 – 20 small round balls with your hands: they should be half the size of a golf ball.

To complete, you can roll the truffles in a little extra cacao powder, finely chopped walnults or shredded coconut. Place in the fridge for 20 minutes before serving.

Serves approximately 5-10 people, yielding approximately 15 small balls. 

Leave a Reply