Raw Cacao Truffles
I attended a wonderful Anusara yoga workshop yesterday (Sunday) hosted by my lovely teacher, Heather Deveraux at her yoga studio, Mountain Yoga & Massage Therapy in Blairsville, GA. Heather brought in a veteran yoga teacher, Joe Taft, from Asheville, NC to run the workshop and share with us his expertise of alignment posturing. I had a GREAT time, met some new people, and got to know some ladies EVEN better. I learned so much with proper alignment, postures, technique and was able to go deeper into poses than ever before. Yay! We went through a full range of standing poses, backbends, hip openers, gentle sun salutations, twists, Pranayama (breath work) and meditation. It took me to whole new level in my practice.
So, for the workshop, I made a HUGE batch of raw cacao truffles to share with everyone – and they were a HIT! Who doesn’t like raw chocolate treats? Not many that I know of! This recipe is for all of you lovely yogi’s I met yesterday and want to learn to make this recipe for yourself. Of course, this is also for all of you lovely readers and friends! ♥
Raw cacao or raw chocolate (not the roasted, processed cousin known as cocoa) is known as a superfood for health and vitality. Cacao is the seed of the Theobroma cacao tree’s fruit. Raw cacao beans are often imported from Ecuador, Peru, Bali and Indonesia where they are first pressed (to separate it from the cacao butter), and then ground into a fine powder. The powder is dark in color and rich in nutrients. The bitter taste of raw cacao powder is often mixed with carob or stevia, a natural sweetener, to make it more palatable.
5 Fast Facts About Raw Cacao:
- contains over 300 compounds: including protein, calcium, magnesium, copper, zinc and iron
- super high in anti-oxidants
- contains 4 different neurotransmitters that acts as anti-depressants
- contains essential fats
- can help to decrease blood pressure
- Improve overall well being and energy levels
So let’s get to that recipe!
Raw Cacao Truffles
- 2 cups raw almonds
- 3/4 cup raw cacao powder
- 6 dates, pitted
- 1/2 cup organic raisins
- 1 TB. coconut oil
- pinch of sea salt
- 3 TB. – 1/4 cup cold, filtered water
- 1 cup shredded, dried organic unsweetened coconut flakes (optional)
Variations: Add some cayenne to spice it up, cinnamon, or whatever flavor you would like to try.
Grind the almonds in a food processor to desired consistency (fine grind or a little chunkier for a CRUNCH – you’re call), then add the cacao, dates, raisins, coconut oil and a pinch of sea salt. Once everything is blended well, add the water (starting with smallest amount and build if need be) to make the mixture moist. Empty mixture into a bowl and get ready to ROLL! Take a small amount of the mixture, and roll balls a touch smaller than that of a golf ball (I went a bit smaller to get the most out of the recipe), between your palms. Send LOVE into them! If you want to, dip each ball into a smaller bowl of the coconut flakes and cover thoroughly by rolling and pressing to cover each ball evenly. That’s it! Keep in fridge to help the truffles harden for at least two hours till ready to serve. Of course, I have to sample a few before going into the fridge. It’s how I roll. This recipe yields around 35 to 45 truffles depending on size you roll balls into.
Thank you, Heather for a wonderful, fun workshop! I hope to see more of these in the future at Mountain Yoga Studios. <3May the GREENS be with You! and Be Inspired! Kibby