A favorite food memory from my childhood was visiting the North Market in Columbus and picking out a truffle from Pure Imagination Chocolatiers. Mom would always choose the Theobrama truffle, a warm combination of dark chocolate and cayenne pepper that was the perfect mix of spice and sweet. Initially my young palate shied away from any mention of spiciness but after being convinced to have a nibble of hers the Theobrama truffle became my favorite as well. These raw truffles are my homage to those original. They are easy to make and easy to eat with the cacao nibs adding a satisfying crunch.
1/4-1/2 tsp. Cayenne Pepper
1 Cup Cacao Powder
1 tsp. Spirulina Powder
Pinch of Salt
1/2 Cup Cacao Nibs (toasted)
1 Tbs. Almond Flour
1 Tbs honey (or syrupy sweetener of your choice)
2 Tbs Coconut Manna
Mix together dry ingredients. Mix honey and manna separately. (Coconut Manna like coconut oil needs to be warmed to make it easy to work with. Warming the mixing bowl by placing it over a bowl or pot of hot water from the tap should do the trick.) Add dry ingredients to wet ingredients. Toast Cacao Nibs in a warm pan until they turn from dull to shiny. Allow to cool and mix in.
Shape the dough into bite sized balls with your hands. Roll balls in cacao powder. Here I also used coconut flour for the white truffles.
Store in fridge and enjoy!
Greens for Greatness 