Corporate wellness presentations like lunch-and-learns and food demos are a really fun part of my business. I can be shy in real life, but in front of an audience I’m totally relaxed and always have a blast talking about food and wellness. I also love going into different office spaces and seeing what various workplace cultures are like. Today’s recipe is one I threw together for a fun event where I made an ungodly amount of superfood truffles. They disappeared so fast I had to whip up two more batches on-site. I’m a firm believer in the magic of peanut butter and chocolate.
These truffles get their super-rich flavor from the combination of raw cacao and nut butter. I used peanut butter for this recipe because of my own allergies, but they would be divine with SunButter, almond butter or any other nut butter. The cacao also packs a potent antioxidant punch, while the nut butter provides protein and healthy fats.
They also feature maca, an antioxidant-rich root that’s been touted for numerous potential health benefits such as increased energy, improved libido (well, well), and better mood.
They happen to be low in sugar (they get their sweetness from honey) and high in filling fiber. For about 100 calories a piece, you’re getting a lot of nutritional bang for your buck. I made about 150—here’s what you need for a batch of 16! Enjoy.
- 1/3 cup maca powder
- 1/2 cup cocoa or raw cacao powder
- 1/4 teaspoon Himalayan pink salt
- 1 teaspoon cinnamon
- 1/4 cup coconut milk (or other milk)
- 1 cup natural, organic creamy peanut butter (or your favorite nut or seed butter)
- 1 teaspoon vanilla extract
- 2 tablespoons local or raw honey
- 1/2 cup unsweetened shredded coconut , cacao nibs, matcha green tea powder, or chia seeds—or a combination (optional)
- Combine maca, cacao, sea salt, cinnamon, coconut milk, peanut butter, vanilla, and honey in a food processsor and blend until smooth. Remove by tablespoon-fulls and roll into balls.
- Spread coconut, cacao nibs, matcha, and/or chia,seeds on a flat surface and roll balls the balls through until evenly coated. Store the truffles in an airtight container in the fridge. These are best served cold.
Makes 16 truffles
What’s your favorite superfood?
This recipe was adapted from one by Sarah Maddux for MindbodyGreen
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