Hi everyone! André here. This is the first official recipe post of our blog and we both could not be more excited about it! This is a pretty basic recipe for healthy truffles that we make once about every 2 weeks and stock our fridge with for three reasons. One, to keep our snacking in order. These babies make sure you get properly energized when you get the munchies in the middle of the day or late at night. With this in hand you won't feel tempted into reaching for something unhealthy when you are running low on energy. Second, Rita is a hardcore sweet tooth. And I mean hardcore. This satisfies her (frequent!) needs for both chocolate and sweetness. And third, because they are SO YUM! We've experimented with a few different ingredients and flavour profiles, and we rotate between two or three other truffle recipes, but this is the one we end up making on a regular basis. Not only because it is probably the simplest, but also because the ingredients it requires are staples you can always find in our pantry.

We eat them straight out of the jar, break them into little pieces and sprinkle them in our smoothie bowls and pack them to the gym or to our weekend roadtrips and picnics. Whatever the occasion, these babies will not disappoint. If you roll them in all sorts of colorful, healthy toppings and wrap them nice and neat as pictured above, they will also make up for a lovely, meaningful gift that is actually much simpler to put together than it looks. We've given these little recycled cardboard boxes filled with yummy treats to a few friends and their reactions are always more than positive.

CACAO & ALMOND TRUFFLES

20 minutes | makes 24 bite-size truffles

PRINT RECIPE

INGREDIENTS

1 1/2 cup | 230 gr. raw almonds
1 cup | 170 gr. | medjoul dates (roughly 10), pits removed
1/4 cup | 25 gr. raw cacao powder
2 tbsp coconut oil, melted
2 tbsp chia seeds

Roll them in whichever toppings you like most, pictured above we have raw cacao powder, organic desiccated coconut, chopped almonds, chopped pistachios, cacao nibs, sesame seeds, wheatgrass powder and spirulina powder.

STEP BY STEP

Start by gathering, preparing and measuring all of the ingredients. This will improve your dynamic in the kitchen.

Add all of the ingredients to your food processor and blend until everything becomes a sticky, fine meal.
Portion into 24 bite-size truffles with the help of a measuring tablespoon.
One by one, squeeze them a bit in your hands before rolling into a perfectly shaped ball. Squeezing them will help remove the air and make them unlikely to fall apart while you are rolling them. They will seem a bit too soft but they harden once they are refrigerated.
Roll them in the toppings and store them in an airtight container in the fridge. They hold for about 2-3 weeks, but there is a high chance they will not last you that long!