1.Blend cacao powder, cashews, dates and maple syrup in a blender until mostly smooth. (If your blender is struggling, add a small amount of water or almond milk, but remember to add a little extra coconut oil or cacao butter in the next step, to compensate).
2.Add the melted coconut oil and cacao butter and blend until completely smooth. Add the rest of the ingredients and a pinch of salt and blend until completely combined and smooth. This is a thick mixture so you may need to use the tamper on your blender, or briefly stop the machine and clean around the edges with a spatula, to ensure everything is incorporated.
3.Transfer mixture to a bowl and chill for 40 minutes in the fridge (or 20 minutes in the freezer) to firm up.
4.Roll into about 40 balls, 3cm in diameter (be gentle as the mixture will still be soft). Roll each ball in cacao nibs or cacao powder as you go.
5.Place in a container and refrigerate for 2 hours to set, before serving. When set, dust with gold dust (), if using. Truffles will keep for 2 weeks stored airtight in the fridge.
Maca is one of my favourite everyday superfoods and we use it a lot in our smoothies and ‘grawnola’ at Little Bird. This root is grown at high altitudes in Bolivia and Peru and was prized by the Incas and Aztecs. It is thought to nourish and balance the body’s delicate endocrine system, helping it cope with stresses. It also naturally energises the body and can aid in reproductive function, helping to balance hormones and increase fertility. (Just a note: we have heard it’s not recommended for those who have thyroid conditions.) The best way to melt cacao butter or coconut oil is in a bowl over a pot of hot water. The pot should be on the bench, not on the stovetop or your oil won’t be raw any more. Gold dust is available from cake decorating stores.
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