- 2 Tbsp palm shortening or coconut oil
- 8 oz dark chocolate (70% or higher)
- ¾ cup coconut crème (the thick part on the top of the canned full-fat coconut milk)
- 1 tsp vanilla
- ¼ tsp sea salt
- 1/3 cup dried goji berries, finely chopped
- 2 Tbsp raw cacao powder
- 2 Tbsp organic maca powder
- Heat the chocolate and palm shortening in a double boiler and let the mixture melt. Whisking the mixture frequently.
- Once the chocolate has melted add the coconut crème, vanilla and salt. Whisk through until the mixture is combined.
- Take off the heat and let cool a few minutes. Cover and store in the refrigerator until the mixture has set. Approximately 5-6 hours.
- Mix together the maca and cacao powder and place in a plate or shallow bowl.
- Use a small scoop to spoon out about a tablespoon of batter and roll the mixture in to a ball and then coat the truffle in the cacao mixture.
- Set aside on a plate and repeat until batter is gone. Serve immediately or store in the refrigerator in an airtight container.
- If you don’t have access to the maca powder you can just roll the truffles in cacao. You can also substitute another dried fruit for the goji berries.
Keywords: goji berry and maca truffles, maca truffles, maca and cacao truffles,