This is a great recipe to have on hand for an energising treat. These Maqui berry cacao truffles can also be served as a desert. They are packed with antioxidants and so easy to put together. You can play with this recipe as well.

Just make sure you have a sticky base of dates or raisins, good fat like coconut or almond butter and flavourful
superfood powders. If you have Yacon powder I would add 1 tsp. to this recipe.
Makes 16 Truffles

Maqui Berry Cacao Truffles Ingredients

1⁄3 cup SuperFoodies Maqui Berry Powder
1½ Tbsp. coconut oil
2 Tbsp. SuperFoodies Cacao Powder
2 Tbsp. Superfoodies Lucuma Powder or (2 Tbsp. coconut sugar)
1 cup packed soft Medjool dates pits removed (I used dried dates soaked for 10 mins in warm water)
1 Tbsp. raw or roasted smooth almond butter
Dash sea salt
2 Tbsp. SuperFoodies Cacao Nibs

Method

Combine all ingredients except for the cacao nibs in a food processor and process until dense dough has formed. Add the nibs and pulse a couple of times to combine, leaving in some textural crunch.
Roll one heaped teaspoon at a time into 1-inch balls. Place on a plate and refrigerate for a minimum of 1 hour before serving. Always serve chilled or truffles will be too soft.

Optional: Roll truffles in a plate of Maqui Berry Powder to dust exterior before refrigerating.