Recipe: Vegan Maca + Cacao Truffles

Valentines Day, like marmite, seems to be a 'love or hate' thing, irregardless of relationship status. Here in HQ, we're under the impression that any excuse to show some love, even more than usual, is worth celebrating. And whether that's self-love or love for another, chocolate is always a pretty good place to start. These chocolate truffles are a breeze to make, don't require any 'special' equipment and rather than adapting the usual valentines day approach of making everything pink, they're spiked with our fave adaptogenic superfoods - maca + ashwagandha, which research suggests have libido and fertility boosting properties - the perfect valentines day treat, right?


Raw Cacao + Maca Truffles

Makes 8  

Gluten free | Wheat free | Dairy free | Refined sugar free | Vegan

 

METHOD

1. Melt the cacao butter and coconut oil. This can be done either in a microwave or in a bowl over a pan of boiling water
2. Add the honey to the cacao butter/coconut oil mix and stir to combine
3. Add all the other ingredients and stir until smooth (this can be done either by hand or in a blender) 
4. Place in the fridge for 5 minute to Harden slightly
5. Remove from the fridge and scoop a tbsp at a time, then roll into 2cm balls (we did this wearing gloves as it's very messy, so be prepared for chocolate-covered hands if you don't own kitchen gloves!)
6. Roll in the leftover cacao powder before serving.

INGREDIENTS

- 1/4 cup cacao butter, melted
- 3 heaped tbsp coconut oil, melted
- 2 tbsp raw honey
- 3/4 cup raw cacao powder (or cocoa) + 3tbsp for dusting
- 1 tbsp maca powder
- 1/2 tsp ashwagandha powder
- pinch Himalayan salt   

 

Maca + Cashew Cremé Chocolates

Makes 8  

Gluten free | Wheat free | Dairy free | Refined sugar free | Vegan

METHOD

1. Melt the cacao butter and coconut oil. This can be done either in a microwave or in a bowl over a pan of boiling water
2. Add the honey to the cacao butter/coconut oil mix and stir to combine
3. Add this to a blender, along with the soaked cashews, honey, maca powder and Himalayan salt
4. Blend until smooth
5. Place in the fridge for 5 minute to Harden slightly
6. Meanwhile, melt the chocolate either in a pan or the microwave
7. Remove the mixture from the fridge and scoop a tbsp at a time, then roll into 2cm balls
8. Coat the balls in the melted chocolate and place on a tray - top with a sprinkle of salt or crushed nuts should you desire
9. Store these in the fridge for at least 10 minutes to set before serving

INGREDIENTS

- 1/2 cup cacao butter, melted
- 2 tsp coconut oil, melted
- 1/2 cup cashews, soaked for 3+ hrs

- 2 tsp raw honey
- 1 tbsp maca powder
- pinch Himalayan salt

recipespollen + grace