Raw Tangerine Maca Truffles
1 Large avocado, ripe
1/4 cup + 1 tablespoon cocoa/cacao powder
3 tablespoons date paste (see instructions below)
2 tablespoons coconut oil, melted
1 tablespoon raw maca powder
1 tsp pure vanilla extract (optional)
3 drops Tangerine Essential Oil** (or Orange, Lavender, Bergamont).
Pinch of sea salt
Finely shredded unsweetened coconut
Raw hemp seeds
Place all ingredients in a food processor and blend until smooth. Form into balls* and roll in your chosen coating, then place on parchment-lined baking sheet. Place in the freezer for 15 minutes, then transfer to airtight container and store in the refrigerator where they will continue to harden, and stay fresh for up to 1 week.
*Note: For easiest ball forming and rolling, use a 1 1/2 Tbsp cookie scoop, and drop directly into a small bowl with coating ingredients. Shake bowl around a bit, then use fingers to roll ball around to finish coating. Gently place on baking sheet.
**Note: Tangerine Essential Oil is used in this recipe and you can swap for different oils/flavors. Be cautious when consuming essential oils, as most store-bought brands are synthetics (man-made with chemicals). I only trust Young Living Essential Oils because of their Seed to Seal guarantee of 100% purity and integrity in all stages of essential oil production.
Date Paste (aka Date Caramel)
Makes about 1 cup
30 pitted dates (sticky kind, otherwise soak them for 5 minutes in hot water).
3-4 Tbsps hot water, or a little more if texture needs to be more smooth
Pinch of sea salt, optional
Add pitted dates to a food processor. Pulse on low until small bits remain. Then stream in hot water while on until a paste is formed. Scrape down the sides, if needed. Only add enough water to form a thick paste. Transfer to airtight container and keep in fridge for 2-3 weeks.
Eat well & Be Well,