Ingredients

• 3/4 c coconut oil
• 1/3 c agave nectar
• 1/3 c maple syrup
• 3/4 c raw cacao powder
• 1/3 cup cacao powder + carob powder
• 2 ts maca powder
• 2 ts vanilla extract

Know How Now

Put the coconut oil a bowl for a 20 minutes or so to soften it.

Once the coconut oil is melted, add the cacao powder, the agave, the vanilla and the maple syrup.

Mix the whole with a spoon, fork or with your hand.

When the mix is even, let it cool in he fridge for 3 to 4 hours.

Put 1/3 cup of cacao and carob powder, add the maca and the mesquite, to taste, in a plate.

Take the mixture out of the fridge and scoop some with a spoon in your hand to form a ball.

If it’s too melted, put the bowl back in the fridge until you get a texture easy to work with.

Due to the coconut oil, the more you will have the mixture in your hands, the meltier it will become.

So you need to quickly put the “ball” in the powder mixture on the plate and roll the “ball” in the powder so it’s completelly covered.

The powder prevent the ball to stick to you hands so it’s easier to form a nicer shape.

Put the balls in the freezer.

Because of the ingredients in it, you can have the truffles right away from the freezer. Indeed, the balls should become hard but not frozen, and soft enought to bite in it.

Go and impress your friends!

Enjoy!