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Cacao Truffles with Maca and Mesquite
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Ease of Preparation: Easy

Preparation Time: 15 min

Servings: Makes 36 walnut-size balls

Recipe By: Leslie Cerier

From: Outside Chef Submission

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Cacao Truffles with Maca and Mesquite

These dark cacao truffles are delicious, nutritious, quick, and easy to make. Feel free to cut the recipe in half. Edible lilies make a sensual presentation. Vegan, gluten-free, dairy-free, healthy and yummy!

1/2 pound raw cacao butter (2 cups grated)
1 2/3 cups raw cacao powder
1/2 cup extra virgin coconut oil
1/2 cup maple syrup
1 tablespoon Simply Organic vanilla extract
1 tablespoon maca powder
1 tablespoon mesquite powder
1/2 teaspoon Celtic sea salt
1/3 cup hemp seeds
1/3 cup shredded coconut
3 tablespoons coconut palm sugar
Grate cacao butter with a grater in the food processor using the grater attachment. Switch out the grater attachment for the regular blade. Add cacao powder, coconut oil, maple syrup, vanilla, maca powder, mesquite powder, and salt. Blend together. Taste and adjust the seasonings, if desired.

Shape into walnut-sized balls.

Combine the hemp seeds, shredded coconut, and coconut sugar on a large flat plate, and roll balls in them.

Eat immediately, or store in a quart jar on the counter.
Chef Suggestions
Omit maca and mesquite.
Variations: Roll in gogi berries, chopped nuts, raisins, cacao nibs, or other favorite toppings.
Garnish with edible flowers.
Vanilla Extract
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Its extra-sweet flavor and subtle floral notes make this vanilla extract great for desserts and sauces.

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