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Not too long ago I posted a deliciously indulgent recipe for raw chocolate truffles that everyone seems to love. I’ve offered this to some of the local Costa Ricans as well as some raw foodie friends and they all agree how good they taste. These truffles are incredibly rich and pack a wallop of cacao intensity.
However, there may be times when you’re not in the mood for something so sweet or don’t really want to put extra strain on your adrenals. And while chocolate truffles are a favorite treat they are not really the kind of snack that is suitable for everyday fare.
So here is a recipe for superfood truffles that are satisfying, nourishing, and offer a big dose of antioxidants.
There is still a little bit of cacao in here. Just enough to enhance the flavor without providing stimulation. But the star ingredient in these truffles is the high antioxidant berries; acai and mulberries.
The mulberries are the foundation of the truffle and also provide some sweetness which is enhanced by the addition of lucuma, coconut sugar, and yacon, which are all low-glycemic sweeteners.
Coconut oil and almond butter add a dose of healthy fats, providing staying power to keep you feeling balanced and energized.
Acai Superfood Truffles
Makes 12 truffles
1 cup dried mulberries
4 tablespoons acai powder
2 tablespoons lucuma
2 tablespoons almond butter
2 tablespoons coconut sugar
2 tablespoons cacao nibs
1 tablespoon coconut oil
1 tablespoon yacon
2 tablespoons acai powder (extra for rolling)
Place all ingredients in a food processor and process until the mixture starts to stick together. If necessary and your mixture is too dry you can add some extra yacon.
Form the mixture into balls, about a tablespoon in size, then roll in extra acai powder.
Store in the fridge or freezer. These will keep for at least a week.
These superfood truffles are perfect for an afternoon pick-me-up and are a satisfying treat that will keep you going until dinner. What a delicious way to get your daily antioxidants!