Creamy Cacao Adaptogenic Truffles

Creamy Cacao Adaptogenic Truffles



  • 1/2 cup dates, pitted
  • 1/4 cup freshly boiled water
  • 1/2 cup nut butter of choice
  • 2 tbsp raw cacao powder (we love Diaspora)
  • 2 tsp Goldmine (either flavor!)
  • pinch of sea salt
  • optional add ins: shredded coconut, toasted nuts/seeds, spices like cardamom, cinnamon, ginger, vanilla, cayenne
  • Rolling powder:
    • 1 tbsp cacao powder
    • pinch of cardamom, cinnamon, ginger, whatever spices you have on had, or leave out


  • You'll need a food processor, plate, cookie scoop or spoon, a small bowl
  • In a bowl add the dates and pour over the hot water, cover, and let sit for 10 minutes, then strain.
  • Add the dates into a food processor, pulse until the dates become a creamy paste, about 30-60 seconds. If you've pulsed too long then the dates will clump into a big ball (if that's the case, just break it up with a spatula)
  • (If you're using whole nuts/seeds, add now, pulse until the nuts are broken down into small bits)
  • Add in the nut butter, turn the food processor on and blend until mixed into a creamy dough, 15-30 seconds.
  • Add in the remaining ingredients and blend together
  • With a cookie scoop or a spoon, scoop out the dough and roll into a ball in your palms. If the dough is too sticky, then add more cacao powder 1 tsp at a time. Continue rolling the truffles, placing them on the plate as you go along until all the dough is used up
  • Next, in a small bowl, add 1 tbsp raw cacao powder plus a dash of cinnamon, cardamom, mix together. Then roll each ball in the bowl, getting all sides. Continue with the rest of the truffles.
    • This step can also be done after the truffles have been in the freezer
  • Place in the freezer for at least 30 minutes, then enjoy!
  • Extras will last in an airtight container for 2 weeks

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