Spiced Chocolate Truffles

• 1 1/2 cups raw cacao powder
• 1 1/4 cups cashews, soaked for 2-4 hours, rinsed
• 3 oz soft, pitted dates
• 1/4 cup maple syrup
• 1/2 cup coconut oil, melted
• 3 tbsp cacao butter, melted
• 2 tbsp maca powder (optional)
• 1 tbsp mesquite powder (optional)
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• 1/4 tsp chili powder
• 1/4 tsp nutmeg
• None None cayenne pepper, to taste
• None None To Decorate
• 1/4 cup cacao nibs or cacao powder, for coating truffles
• None None gold dust (optional)

1. Blend cacao powder, cashews, dates and maple syrup in a blender until almost smooth.
2. Add melted coconut oil and cacao butter and blend until completely smooth. Add remaining ingredients and a pinch of salt. Blend until completely combined and smooth, scraping down sides of blender as necessary.
3. Transfer mixture to a bowl and chill for 40 mins to firm up.
4. Roll into about 40 balls, each around 1 inch in diameter. Roll each ball in cacao nibs or cacao powder as you go.
5. Place in a container and refrigerate for 2 hours to set before serving. When set, dust with gold dust, if using. Truffles will keep for 2 weeks stored airtight in the fridge.

cacao powder, cashews, dates, maple syrup, coconut oil, cacao butter, maca powder, mesquite powder, vanilla, cinnamon, chili powder, nutmeg, cayenne pepper, decorate, cacao nibs, gold dust

Taken from recipes-plus.com/api/v2.0/recipes/37826 (may not work)