These raw vegan super food truffles are easy to make and quite delicious! They make for a great afternoon snack when you’re working hard and need a boost / to satisfy a craving for something sweet (but not too sweet). I’ve created two variations of this recipe so be sure to read to the end! These are inspired by the types of recipes in the books Rawsome Superfoods and Super Powders, which you can read more about in my previous post.
Note: These are best kept refrigerated between snacking sessions. They will start to get soft and lose their shape if you were to, for example, leave them in your bag all day.
This recipe takes just a few minutes and makes approximately 10-12 truffles.
You’ll need:
- Approximately 2/3 cup cashew butter (I love the kind from Trader Joe’s)
- 2/3 cup finely shredded organic coconut
- 1/3 cup almond flour
- 1/2 tsp ashwagandha powder
- 1/2 tsp maca powder
- 1 tsp pure maple syrup (optional)
To Make:
- Warm the cashew butter if necessary (sometimes it sets up if it’s been in the fridge). You want it to be the consistency of thick honey so that you can measure and stir it.
- In a medium-size mixing bowl, combine the cashew butter, and coconut.
- Combine the almond flour with the ashwaghanda and maca powders, then mix into the cashew/coconut mixture. You can dump everything into the bowl at once, but this ensures the super powders are mixed well.
- Form into 1-inch balls and place on waxed paper. You can roll some or all in a coat of shredded coconut too, if you wish! Cover and chill in the refrigerator for at least an hour or two.
- Pour a fine drizzle of pure maple syrup over the tops for a bit of added sweetness if you wish. Grab a few for a quick snack whenever you like!
ALTERNATE RECIPE
I made the ones in the photos below with flaked coconut instead of shredded, and with almond butter instead of the cashew butter / almond flour combo. While these are sightly harder to mix and form into balls, the flakes do add a nice crunch after they’ve been refrigerated.
For this version, you’ll need:
- 1 cup flaked coconut
- 2/3 cup warmed almond butter
- 1/2 tsp ashwaghanda powder
- 1/2 tsp maca powder
- 1 tsp pure maple syrup (optional)
To make:
- Warm your glass jar of almond butter for 10-15 seconds in the microwave (sometimes it can get stiff sitting in the fridge). You want it to be the consistency of thick honey so you can roughly measure it and get it into the mixing bowl.
- Mix all ingredients except the maple syrup into a bowl. Make sure the super powders are well-blended throughout the mix!
- Form into 1-inch balls and place on waxed paper. Cover and place in the refrigerator for at least an hour or two.
- Pour a fine drizzle of pure maple syrup over the tops for a bit of added sweetness if you wish.
About the adaptogenic herbs in these recipes:
Ashwagandha is used to alleviate anxiety, stress, insomnia, inflammation, and cortisol levels. It has been used for millenia in Indian Ayurvedic medicine.
Maca is a great source of vitamin C as well as other vitamins and minerals, and is used to improve mood, balance hormones, and support brain function. It has a great flavor for adding to sweet recipes and drinks.
As always, check with your doctor about starting to take any herbal supplements if you are on medication of any kind.
I hope you enjoy! Let me know if you make these or a version of these and how you like them. Happy Holidays!
x Naomi