Cacao is responsible for the taste we love in chocolate, however raw cacao – unlike chocolate – contains all the goodness and none of the detractors. I love adding it to raw cakes, smoothies, chia pudding and porridge for a delicious guilt-free treat, which not only tastes great but also nourishes the body due to its high content of disease-fighting antioxidants.
The best part about these cacao truffles is I can make a batch and freeze the rest. For those who want to have them as a pre or post-workout snack you can also easily add a scoop or two of protein powder and then just increase the wet content slightly via coconut oil or sweet potato mash to make sure they roll properly.
1/3 cup purple skinned sweet potato puree (see step 1)
15 pitted Medjool dates
1 1/2 cups walnuts
1/2 cup raw cacao
1 teaspoon cinnamon
1 tablespoon chia seeds
1 tablespoon coconut oil (optional)
1/2 cup slivered almonds, toasted
Heat oven to 250°C and bake sweet potato for one hour or until soft when pierced with a fork. Allow to cool, then scoop out flesh and discard the skin.
Puree flesh in food processor (mash can be made in advance and kept in the refrigerator).
Chop 1/4 cup of walnuts roughly and set aside. Grind remaining walnuts in a food processor until fine, then add dates and mashed sweet potato. Blend until mixture sticks together. Add raw cacao, chia seeds and cinnamon and blend until incorporated. Add coconut oil (optional).
Remove from food processor and fold in chopped walnuts evenly. Roll teaspoon-sized amounts into balls and roll in almonds.
Place on tray and refrigerate until set (one hour +). Enjoy immediately or freeze.