I thought I would post a cacao recipe with the holidays around the corner…an excellent excuse to remember to bring more chocolate into your life!!! But raw chocolate – not the kind with processed sugar and pasteurized dairy.
Your cravings will be totally satisfied and you’ll feel great. :) Cacao promotes feelings of love and joy and opens up the energy of the heart chakra. It contains the neurotransmitter anandamide known as the “bliss chemical.” In yoga, ananda means bliss. Even better- cacao ALSO contains anandamide inhibitors, keeping the compound from breaking down quickly and the feeling of cacao anadamide lasting longer, so we feel great longer!
This is not to say that we should eat cacao often- and certainly not every day! It is a very occasional treat. Cacao contains caffeine, and toxic compounds such as theobromine. It has taken off in the raw food world because it tastes good and people want so badly to believe it is good for them, since it is a tasty treat. But the reality is that we do not need it at all in the diet for nutritive value- it is a treat and must be treated as such!
That being said, here is the recipe for your occasional truffles, for special times like this!
Make for your loved ones, friends, and yourself.
Raw Cacao Truffles
Kimberly Snyder
5 from 3 votes
Ingredients
- ¾ cup raw cacao powder available at health stores
- 1 cup ground raw almonds preferably sprouted then dried first
- 1/3 cup coconut nectar
- 1 Tbs. organic coconut oil
- 1 tsp. stevia powder
- Coconut flakes
- Pinch of sea salt
Instructions
Combine all the ingredients in a large bowl and mix thoroughly.
Roll up your sleeves, take a small amount of the mixture, and roll small balls between your palms. Add your love!
Dip each ball in a separate smaller bowl containing the coconut flakes.
Freeze overnight to harden the truffles. I keep them frozen until they are ready to serve.
Tried this recipe?Let us know how it was on Instagram!
Lots of love,
Kimberly
These gluten-free, Dark Chocolate Covered Pretzels are a healthy gift from my friend Julianne. Make healthy food choices for a healthier holiday season Beauties! ;)
54 Comments
charleneon February 11, 2009 at 11:59 pm
whoa…i shall certainly try this, my husband loves dark chocolate which always has real cacao…at least..well it’s less processed :) thanks Kimberly!
Reply
kimberlysnyderon February 14, 2009 at 1:10 pm
Charlene- You will FREAK OUT when you taste how freakin’ awesome these truffles are. I like the Nutiva brand of cacao. I know it’s sourced free-trade. :)
Happy Valentine’s Day!!Reply
Evaon February 14, 2009 at 4:15 am
Hey Kimberly,
those truffles sound delicious! I have to make them some time (I love treats hehe).
I’ve been following your blog for a little while. Your pictures are beautiful and I really enjoy your writing!
All the best and happy Valentine’s day!Eva
Reply
kimberlysnyderon February 14, 2009 at 1:30 pm
Hey Eva,
Glad you are enjoying the blog! Yes, the truffles are so yummy and amazing. I make them all the time. :)
Happy Valentine’s Day!Reply
Debbieon March 10, 2009 at 8:41 pm
Hi Kimberly-
I was wondering, do you ever use dates in your raw desserts? I’ve heard agave, while being low-glycemic, is pretty heavily processed and far from its natural form. But then, dates must have a pretty high GI, although they are in their natural state. What’s you take?Reply
Kimon March 16, 2009 at 1:58 pm
These sound yummy! I saw you on My Fox La this morning and came to check out your site. Love it. I have a question about this recipe-I have a bag of Bobs Red Mill almond flour in my cupboard never used-is this the same thing as the ground almonds?
Reply
kimberlysnyderon March 16, 2009 at 3:36 pm
Hey Kim,
Yay! Glad you found the site! Yes, almond flour is the same as ground almonds! (Just make sure it is still good! Which it should be if you never opened it). Now all you have to do is get the raw cacao, coconut oil and sea salt.
These truffles are the yummiest things in the world! I always roll them when I’m listening to music so I always have them in my fridge! :)Let me know how you do!
xx KimberlyReply
Ebeneon March 19, 2009 at 8:35 pm
Hi Kimberly,
After months of easing into the raw food lifestyle (thanks to you) I had this urge to try these tonight but i had very little cacao powder. After seeing the segment with Carol Han (I love her!) I just had to have them!
So I used what little cacao I had left (about 2tbs) with about 2tsp of agave nectar, a little bit of almond butter. then I dipped the four little balls in unsweetened coconut flakes. I did not want to wait until tomorrow so I had the “raw” version.Yummmmmmmmmmy!!!! yummy! And good for me! Sometimes improvising and listening to one’s body is quite rewarding.
Merci!Reply
Bethon July 27, 2009 at 8:18 am
I have some cacao nibs from Scharffenberger – could I throw some of these in, and if so, how much do you think? Thanks!
Reply
kimberlysnyderon July 31, 2009 at 1:52 pm
Hi Beth,
Yes! I love the nibs and I throw them in myself too sometimes! I don’t know that brand, but as long as they are raw that is great!
xx KimberlySee AlsoVegan Baking Recipes From The Skinny BitchCream of Tomato Soup recipe with basil cheese on toastFig-Pecan Energy Bar RecipeHealthy Gumbo Recipe in the Crock PotReply
Pennyon November 11, 2009 at 10:30 pm
Hi – I am new to the raw/vegan lifestyle. Can you explain how to use the coconut oil. I tried to make to cacao truffles but the coconut oil was solid and did not incorporate well. Is there a trick to it?
Reply
kimberlysnyderon November 15, 2009 at 3:14 am
Hi Penny! You don’t have to refrigerate your coconut oil. If you leave it out, it will usually turn liquid. If you live in a colder place and your house doesn’t warm up a lot, try keeping your jar near your oven or stove, so it is in a warm place. Once it is liquid, it will mix throughout the raw truffle or raw cookie recipe, etc., spread in drops, similar to vanilla extract.
xx Kimberly
Reply
Nouron December 7, 2009 at 1:35 pm
Hi Kimberly,
I finally decided to go out and buy the ingredients for this recipe, but I could not find cacao powder–only nibs. Should I grind them up? And I tried a nib, and it was delicious!! couldn’t believe it! I mixed some in with some raisins, delicious snack!
Thanks for all the great info!Reply
kimberlysnyderon December 8, 2009 at 11:35 pm
Yes, nibs are great! Grind them up in a spice grinder. :)
xx KimberlyReply
Nouron January 30, 2010 at 3:31 pm
So I finally found cacao powder, and I get home and notice it says ‘low temperature processed’–is that ok??? The ingredients still says raw cacao…
Reply
kimberlysnyderon January 31, 2010 at 9:33 pm
Yes! If it is labeled that way it should be fine. xx Kimberly
Reply
brookrademacheron February 16, 2010 at 4:19 pm
hi kimberly!!
thanks so much for this recipe!! i tried it and mine came out a little chewy. is there a trick you use for making them so truffle like?
big smiles!!
brookReply
Susana Tomasioon March 30, 2010 at 11:12 am
Hi Kimb!
I’ve been eatin raw cacao and I have been loving it! However, I was searching on internet about raw cacao and I found several web sites where they say that raw cacao is not as good as it is being promoted and can be dangerous! The fact of being stimulant (countaining caffeine and theobromine), the bitter taste being “due to the presence of poison” etc. ??Is this true? I thought that raw cacao was healthier than processed chocolate. What is your opionion about this subject?
Thank you!
Kind regards,
SusanaReply
kimberlysnyderon March 30, 2010 at 11:16 pm
Hi Susana!
Yes it is true that cacao has caffeine, and in some levels theobromine. I think it is fine in moderation. For me, raw cacao is the only source of caffeine in my diet, and I don’t overdo it. Having some in my life keeps me incredibly satisfied, and I don’t reach for things like milk chocolate or gluten-filled cookies.
Moderation is the spice of life! :)Reply
Melanie Madambaon June 23, 2010 at 2:31 am
Wow Kim! I LOVE this recipe! I love chocolate and am also looking for more ways to snack healthier..this is PERFECT!! Thank you thank you thank you:)
Reply
Rao vặt nhà đấton September 14, 2011 at 5:55 am
Hello my friend! I wish to say that this post is amazing, nice written and come with approximately all significant infos. I?d like to see extra posts like this .
Reply
JessicaPon November 17, 2011 at 6:04 am
Hi Kimberly –
I recently purchased Wholesome sweeteners organic zero seetener to substitute for the splenda that I was using (until I did more research!).
Is this substitute ok? It has a GI of zero…
thanks
JessicaReply
Kimberly Snyderon November 17, 2011 at 7:32 pm
Try stevia!
Reply
Natalieon January 18, 2012 at 9:40 am
Hi Kim,
My husband and I can not wait to make this recipe :)
Quick Q: When you use the term “sprouted” for the almonds, do you mean to soak them first and then dry them?
Thanks Kim
Reply
Megon March 25, 2012 at 5:39 pm
Hi Kimberly-
Looking on your site for any info on palm oil. It’s in quite a bit of things that I buy at Whole Foods, specifically nut butters. What do you think of it?
Meg
Reply
Kristienon March 31, 2012 at 7:44 pm
Hi Kimberly! I just discovered your book the other day at barnes & nobles. I couldn’t get my eyes off of it!! I decided to order it. I am so looking forward to it. Now tonight I was craving something sweet and discored this truffles. They are decilious!!!! Thank you for everything that you post on this blog. It is so helpful :).
Reply
Jessieon May 4, 2012 at 6:31 pm
How do you ground the almonds? Food processor? Also, how do you “sprout” the almonds?
Thanks!Reply
Kimberly Snyderon May 6, 2012 at 3:08 pm
Yes I use the Vitamix or you can use a food processor for grinding. Soak the almonds in water overnight, then rinse well, change water, and ideally soak for a full 24 hours, then rinse a final time. If you have a dehydrator you can dehydrate them to dry them, otherwise you can spread them over a baking sheet and turn your oven on to the lowest temp, and crack the door open, just to let them dry out a bit.
Reply
Tanya Simoeson June 3, 2012 at 2:17 pm
I love these!!! Just made them, they are so yummy!!
Reply
Emilyon June 6, 2012 at 5:43 pm
Just made these and love them Kimberly! :)
Reply
Adriannon July 31, 2012 at 2:40 pm
I am allergic to coconut. What can I use in place of it?
Thanks!Reply
Isabelle Sagalaon April 24, 2013 at 12:09 pm
Allergic to coconut!!! That is so sad :(
I am such a fanatic and canot imagine my life without it!Reply
Pat Griffithon June 29, 2013 at 6:22 am
I eat many, many foods that most people consider unusual but there are two things that I just can’t tolerate despite trying–coconut and bananas! I love Kimberly’s program but can anyone suggest substitutes for coconut oil? I can’t even stand the smell of it! The same is true of bananas. I know it is pretty weird but I’m stuck with this. Any ideas???
Reply
RMDon August 2, 2012 at 9:50 pm
I bought these from a raw foods website and loved them. I knew that I could hand make these myself and I did!
Reply
Becon October 7, 2012 at 7:35 am
Hi Kimberly,
I made these for the very first time a few months ago and am now OBSESSED with them! I reckon I would have made at least ten batches or so since my first attempt! I have changed ur recipe up a bit as I have fructose malabsorption and dont tolerate honey well so instead of honey I use one banana to help it all stick together which works great! I also add in chia bran and ground up pepitas and sunflower seeds! So yummy! Only problem is they never last long enough!! Thanks for your awesome blog. LOVE IT!! :)Reply
Viktoriyaon October 16, 2012 at 2:43 pm
Thank you, thank you, thank you for your comment!!!! My daughter has fructose malabsorption and she suffers a lot especially since she started college. She is trying to be good, but it is so hard to keep up. Everything has fructose. She uses stevia a lot, but when i tried to bake with stevia it did not go very well :). I am not sure if she can eat bananas (she refuses to eat any fruit except some berries), but i will try. I assume that not that much banana goes in one little truffle. If you don’t mind to answer, how many bananas you use instead of honey. Thanks in advance.
Reply
Viktoriyaon October 16, 2012 at 2:47 pm
Ooops! Sorry! after I read you post again I found my answer :). If you have any other suggestions for the problem I would appreciate it.
Thanks again.Reply
Rainaon November 21, 2012 at 7:34 am
These are amazing! Used walnuts and also pecans in another batch since my boys have sensitivity to almonds. Turned out perfect! A sweet treat they can actually have and I feel good about giving them as they are gluten and dairy free also. They loved them.
Reply
Roni Gailon December 19, 2012 at 9:54 am
Hello!
I am making these for my sister for Christmas, which is one week away. How long would you say these last in the freezer for storage, and still turn out good once thawed?
Thanks for your reply : )Reply
thi truong mien dongon May 13, 2013 at 5:44 pm
I could hardly disappear completely your internet site before implying that which i actually experienced the standard data anyone offer in your visitors? Will likely be just as before typically to check brand new threads
Reply
raovaton June 11, 2013 at 7:07 am
You realize so drastically with regards to that subject, forced me to be separately think about this from a large amount of various angles. The like women and men ‘re not engaged except for it really is something to achieve having Lady gaga! Your own products outstanding. At all times keeping it up!
Reply
thien duong rao vaton July 19, 2013 at 9:02 pm
I think that is one of the so much significant info for me. And i’m satisfied reading your article. But want to observation on few general issues, The web site style is ideal, the articles is actually excellent : D. Excellent task, cheers
Reply
Jackie Pon August 9, 2013 at 4:23 am
OMG these are unbelievably amazing thanks Kim if anyone is starting this lifestyle and missing chocolate these will help get you off itReply
Aprilon December 28, 2013 at 8:47 pm
So delicious. Oh my goodness.
Reply
Yvonneon January 27, 2014 at 11:20 am
I am allergic to nuts, all kinds, what can you use instead of the nuts, or almond milks?
Reply
amyon November 25, 2014 at 7:46 pm
I love it :) added oats and raisins to it too amazingReply
Gia Marieon February 9, 2016 at 5:51 pm
Hi! Any suggestions for substituting the nectar? I have coconut sugar, agave and honey. Thanks in advance
Reply
Kimberly Snyderon February 12, 2016 at 12:15 am
Hi Gia, You can use honey or maple syrup. I would not recommend using agave.
Reply
Kimon July 15, 2017 at 7:23 pm
There are a family favorite!!
Reply
Kimberly Snyderon July 17, 2017 at 3:48 am
So great to hear…and thanks for sharing your feedback. Sending you and your family lots of love! ;)
Reply
Rosieon August 3, 2017 at 10:19 am
Is there enough caffeine in these to disrupt sleep? I usually like a little something sweet after dinner.
Reply
Nataliaon June 15, 2019 at 11:58 am
Hello Kimberly,
Thank you very much for this recipe. It is delicious.
Are ground almonds considered protein for food combining purposes? Should I wait at least a few hours after my meal (assuming I had grains) before consuming these truffles or, because the almonds are grounded, truffles can be eaten anytime (similar to almond milk)?Thank you for your work,
NataliaReply
jmon August 15, 2019 at 10:58 am
What can be used in place of almonds if allergic?
Reply
Kimberly Snyderon August 16, 2019 at 2:51 am
Thanks for your question jm! Try using hazelnuts, pistachios or cashews and see what you think. Be sure to let us know how you did and what you think of the flavor. Lots of love!;)
Reply
