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Valentine’s Day Spicy Chocolate Truffles

Full of heart-healthy fats from cashews and coconut butter. Rolled in unsweetened shredded coconut, bee pollen, maca powder, matcha tea, cocoa powder, or crushed freeze-dried fruit for an elegant touch. You will fall in love with these truffles!
Prep Time25 minutes
Total Time25 minutes
Course: Dessert, Snacks
Cuisine: Mexican
Keyword: Spicy Mexican Chocolate Truffles, Spicy Truffles
Servings: 12
Calories: 1653kcal
Author: Angie

Ingredients

  • 1 cup  cacao nibs
  • 1 tbsp maca powder
  • 1 cup cacao powder
  • 1/4 teaspoon salt
  • 3/4 cup cashew butter
  • 1/2 cup coconut nectar
  • 3 tbsp coconut oil melted
  • 1 tbsp vanilla
  • 1/4 teaspoon chili powder or cayanne

Other options for coating:

  • Unsweetened shredded coconut
  • Bee pollen
  • Unsweetened cocoa powder (or carob powder)
  • Matcha powder
  • Maca powder
  • Crushed freeze-dried fruit

Instructions

  • Place all filling ingredients in a food processor. Process until well combined. 
    Transfer the chocolate mixture to a bowl and place in the refrigerator to let it set for 30 minutes.
    Remove from refrigerator. Roll into 1-inch balls with a small cookie scoop.
    Dip truffles in the coating.
    Place the truffles on a plate and transfer them in the refrigerator until solid – about 30 minutes.

Nutrition

Calories: 1653kcal | Carbohydrates: 180g | Protein: 53g | Fat: 107g | Saturated Fat: 26g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 60g | Sodium: 786mg | Potassium: 2545mg | Fiber: 38g | Sugar: 57g | Vitamin A: 208IU | Vitamin C: 3mg | Calcium: 235mg | Iron: 22mg