Decadently Dusted Azuki Chocolate Truffles
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These truffles are rich, chocolatey and absolutely delicious. PLUS they are full of protein and energetically much more balancing on our system then a full on raw chocolate truffle.
Raw Cocoa is an amazingly medicinal food. I have talked about it on my blog before that when I was once in Peru doing some plant medicine work with Shamans in the rainforest (yes, this really happened I promise!) we would use Cocoa Tea in ceremonies. It’s purpose was to open the 6th Chakra also known as The Third Eye. Opening our Third Eye helps us to have a stronger connection to our intuition and to be able to see past what is directly in front of us in every sense of the word. And that is exactly what I feel cocoa can do if used in the right way and with the right quantities. It is also an amazing heart opener.
I really hope you enjoy them.
- 405g Cooked Aduki Beans
- 240g Cup Ground Almonds or Dessicated Coconut
- 150g Cashew Nut Butter
- 100g Raw Cocoa Powder
- 230ml Rice Syrup or Maple Syrup
- ½ Tsp Vanilla
- 1 Pinch of Sea Salt
- Raw Cocoa Powder for outer dusting
– Put the beans and in the food processor
– Add remaining ingredients and whizz everything together to get a good thick paste. It should be thick enough to form the truffles
– With slightly wet hands form the truffles so that they are approx. 1inch diameter and and make individual balls. Continue until all the batter is used up
– Put in the fridge or freezer to set for at least 30min but ideally an hour
– Once done take out and dust each ball in cocoa powder
Voila! They’re done! Enjoy!
(These truffles do best kept in the fridge)