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These raw cacao truffles are super versatile, easy to make, incredibly delicious, packed with healthy fats, and make a sweet homemade Valentine or everyday treat! 

Below is the base recipe. You can start here, or jazz it up with the addition of other flavors (like rose, turmeric, cinnamon, name a few) or adaptogens to make them even more of a powerhouse treat (favorite suggestions include any of the following 1/2 tsps: reishi, ashwaghanda, cordyceps, or astragalus). Either way, you can’t go wrong!

Raw chocolate truffles:

3 tablespoons raw cacao powder
2 tablespoon cacao nibs
1 tablespoons coconut oil (melted)
.5 tablespoon coconut butter (melted to liquid)
.5 T honey (or more to taste. Also-vegans sub any preferred vegan sweetener)
1 dash sea salt
3 tablespoons raw almond flour (i just ground raw almonds in a coffee grinder to fine dust!)

mix it all up. It will be gooey and runny until you add the almond flour to make it more of a cookie dough consistency. Drop from a spoon into piles on a parchment paper lined plate. you should have about 4 large ones. stick it in the freezer for 5 minutes to firm up enough to handle. Roll into a ball (at this point you could store the rolled balls in the fridge until just before serving/overnight). Roll balls into your desired topping. I used matcha green tea powder and whole calendula petals cuz that's what I was feeling, but you can get super creative here! This recipe only makes 4-5, so if you plan on sharing you may need to double or triple it;)! Bear in mind, they melt really fast, so it's best to roll them in your desired topping shortly before serving, and store in the fridge.