Spiced Chocolate Truffles - cooking recipe

Ingredients

1 1/2 cups raw cacao powder
1 1/4 cups cashews, soaked for 2-4 hours, rinsed
3 oz soft, pitted dates
1/4 cup maple syrup
1/2 cup coconut oil, melted
3 tbsp cacao butter, melted
2 tbsp maca powder (optional)
1 tbsp mesquite powder (optional)
1 tsp vanilla extract
1/2 tsp cinnamon
1/4 tsp chili powder
1/4 tsp nutmeg
None None cayenne pepper, to taste
None None To Decorate
1/4 cup cacao nibs or cacao powder, for coating truffles
None None gold dust (optional)

Preparation

Blend cacao powder, cashews, dates and maple syrup in a blender until almost smooth.
Add melted coconut oil and cacao butter and blend until completely smooth. Add remaining ingredients and a pinch of salt. Blend until completely combined and smooth, scraping down sides of blender as necessary.
Transfer mixture to a bowl and chill for 40 mins to firm up.
Roll into about 40 balls, each around 1 inch in diameter. Roll each ball in cacao nibs or cacao powder as you go.
Place in a container and refrigerate for 2 hours to set before serving. When set, dust with gold dust, if using. Truffles will keep for 2 weeks stored airtight in the fridge.