These adaptogenic vegan chocolate truffles will quickly become your go to after dinner sweet treat! Not to be confused with bliss balls, which typically consist of dates and nuts, this is pure chocolate – deep rich chocolate, the kind you may pay 3 dollars for at a chocolate bar. These vegan truffles are plant based, rich, dark, and so dreamy. Using cacao butter as the base, gives them a creamy and delicious melt in your mouth type of feeling! They are a perfect addition to your next tea party!
I love sneaking in herbs, especially adaptogenic herbs like ashwagandha. I order all my herbs from Mountain Rose Herbs, because they are all grown locally and they are organic.
What is an Adaptogen?
An adaptogen is an herb that helps “protect the body against physical, mental, and emotional stress by strengthening the immune system.” They have been used for centuries in Ayurvedic medicine, and they’re definitely making a comeback today!
One of my favorite adaptogens is ashwagandha – considered grounding, nourishing, and helps with nervousness and insomnia. I use the root, powdered, and easy to blend right into the recipe! It’s so easy to add into lattes or soups too! You can find ashwaghanda root powder on Mountain Rose Herbs. I order all my dried herbs from them, and highly recommend you do too!!
This is my absolute favorite chocolate truffle recipe I have used for years. It’s fool-proof and a bite of a mini truffle after dinner is all you need! Roll in beetroot powder to be festive. Otherwise, powdered sugar, cacao, or shredded coconut are great ideas for a topping! Get creative! Let me know in the comments what you use!
Adaptogenic Vegan Chocolate Truffles
Make these dreamy chocolate, plant based truffles for your guests as a petit four!
- Prep Time5 min
- Cook Time10 min
- Total Time15 min
- Ready in1 hour
- Yield24 truffles
For the burger
- 3/4 cup cashew butter
- ⅓ cup cacao butter melted
- ⅓ cup cocoa powder
- 1/4- 1/2 cup maple syrup 1/2 t. vanilla
- 1/4 cup water
- Pinch salt
- 1 t. Ashwagandha root powder
Preparing the spices
In a food processor combine cashew butter, maple syrup, vanilla and water and salt. Blend until smooth, scraping the sides as you go.
In a small saucepan, heat the coconut oil. These typically come in a bag in morsels. I use the brand Suncore. Once it is fully melted, stream in through those little holes in the food processor.
Add the cocoa powder 1 tablespoon at a time.
Transfer to a small bowl and refrigerate for 30 minutes until hardened enough to roll into balls.
Roll into small balls. This makes about 20 depending on how small the balls are. Then roll in cocoa powder, beetroot powder, or shredded coconut.
Garnish a vintage mirror tray with dried rose petals. Arrange the truffles on top of the rose petals and serve to your guests as a petit four. They last up to a week in the fridge and are great if you have a sweet tooth!
