Decadently Dusted Azuki Chocolate Truffles

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Preparation time: 10min

Cooking time: 50min

SF, DF, GF, VG, Great for Kids

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.


(Makes 24)

  • 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)


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