Are you looking for a delicious, decadent and healthy treat for Mother's Day? Forget the store-bought box of 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 added preservatives. 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 cocoa 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 one of them. Instead of buying processed chocolate treats that contain various unhealthy ingredients, such as refined sugar, dairy and pro-inflammatory hydrogenated fats, try making this special homemade treat that everyone will enjoy.
Have fun with this recipe and please remember to leave a comment below and let me know how you liked this recipe.
Happy Mother's Day ♥
Servings: About 12
Prep Time: 15 min
Cook time: 0 min
1 cup raw, unsalted nuts (hazelnuts, macadamia or Brazil nuts work great)
1/2 cup coconut manna
1/4 cup coconut oil or cacao butter (melted)
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)
1 Tbsp raw cacao nibs or chopped nuts (optional)
Blend nuts into flour in a food processor.
Add coconut manna, coconut oil/cacao 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 raw cacao powder or raw chocolate nibs so that they are well coated. You can also use other toppings such as shredded coconut flakes or chopped nuts.
Refrigerate the truffles for about 1 hour or until ready to consume. Refrigerating helps to keep them solid.