These all-raw truffles are rich, creamy, stuffed with sweet, fresh mango and rolled in unsweetened cacao powder. With no added sugar and tons of health benefits, they’re totally guilt-free and, in fact, recommended in a dosage of one to three per day, as needed for joy and smiles.
Yield: About 2 dozen truffles
Cook time: 2 hours
All ingredients recommended to be organic
1 1/2 cups raw almonds, soaked overnight and drained
3/4 cup Medjool dates (about 8), pitted, soaked 4 hours and drained
1/2 cup coconut milk
1 tablespoon coconut butter (available at health food stores)
1/4 teaspoon sea salt
1/2 cup raw cacao powder, plus 2 tablespoons more for rolling
1 small, very ripe mango, seeded and roughly chopped
Place 2 tablespoons of cacao powder on a plate and gently shake from side to side to create a thin, even layer. Set aside.
Combine almonds, dates, coconut milk, coconut butter, and salt in a blender or food processor and pulse to combine. Blend until mostly smooth (almonds should be about as chunky as coarse salt). You will likely need to remove the lid and stir a few times to get everything combined and keep it moving.
Slowly add in cacao powder and blend to incorporate. Remove lid and make sure everything is evenly mixed, stirring and blending again if needed.
With clean hands, take a rounded spoonful of almond mixture into your hands and flatten it slightly. Place a dime-sized piece of mango in the center and fold almond mixture over to enclose it. Gently roll between your hands to create a smooth, round truffle.
Drop truffle onto the cacao-covered plate and roll lightly to coat. I like to cover mine incompletely, so they’re kind of marbled. You may coat as much as you like. Avoid thick patches or clumps. Shake if needed to remove excess.
Repeat with all remaining almond mixture, placing completed truffles on a large plate or in a large, flat storage container. Chill truffles at least 20 minutes before serving. Store covered for up to one week.
Originally published for PK4 Media.