Are you looking for a delicious, decadent, and super healthy treat for Mother's Day? Forget the store-bought chocolates. These antioxidant-rich cacao truffles are exactly what you need! They are easy to make, require no baking (just a bit of blending), and contain only a few simple, plant-based ingredients. No gluten, no dairy, and certainly no refined sugar. Yet, they taste absolutely delish. Don’t believe it? Give this recipe a try.
Cacao is loaded with antioxidants including a class of polyphenols called flavonoids. In fact, cacao and chocolate products have the highest flavonoid content by weight of any other food, especially if consumed raw and unprocessed, helping to reduce inflammation and the incidence of pro-inflammatory conditions. Further, the antioxidant effects of cacao may directly influence insulin resistance and, in turn, reduce risk for diabetes. Research has shown that the flavonoids present in cacao preserve cognitive abilities during aging in rats, lower the risk for developing Alzheimer's disease, and decrease the risk of stroke in humans.
Raw, unprocessed cacao is a great natural source of dietary fiber and essential minerals like magnesium, calcium, and iron. Cacao contains a neurotransmitter called theobromine, a mild stimulant sometimes used as a treatment for depression. It can also help reduce stress and induce positive effects on mood by balancing the production of the feel-good hormones serotonin and dopamine.
There are many healthy ways to enjoy the amazing benefits of cacao and this recipe is certainly one of them. Instead of buying processed chocolate treats that contain various unhealthy ingredients, such as refined sugar, dairy and hydrogenated fats, try making this special homemade treat that everyone will enjoy.
Have fun with the recipe and please leave a comment below to share your feedback.
Happy Mother's Day ♥
Servings: About 12
Prep Time: 15 min
Cook time: 0 min
1 cup raw, unsalted nuts (almonds, hazelnuts, macadamia or Brazil nuts work great)
1/3 cup coconut manna
1/4 cup raw, unsalted almond or cashew butter
3 Tbsp raw, unsweetened cacao powder (1 Tbsp extra to sprinkle on the truffles)
2 Tbsp maple syrup or 1 Tbsp of monk fruit extract (if following a Ketogenic or low carb diet)
Suggested toppings: raw cacao powder, cacao nibs, hemp seeds, shredded coconut or chopped nuts
Blend nuts into flour in a food processor.
Add coconut manna, nut butter and cacao powder. Pulse the blender or food processor some more.
Add maple syrup or monk fruit extract and blend for another minute.
Using your hands take about a teaspoon of the sticky mixture and form a truffle-size ball. This will get a bit messy, but don't be afraid to get your hands dirty. (If you prefer, you can melt or cook all ingredients on low heat in a stainless steel pan and once cooled off, pour the mixture in silicone chocolate molds).
Place all of your truffles in a plate and roll in your preferred toppings so that they are well coated.
Refrigerate the truffles for about 1 hour or until ready to consume (sometimes, I stick them in the freezer for 20 min so they are ready to serve sooner). Refrigerating helps to keep the truffles solid.