Experience cacao and all its components – fiber, cacao fruit, and cacao – in this Pure Plant recipe. With no refined sugars, high in theobromine and rich in flavanols, these truffles are just one way to mindfully enjoy the health benefits of cacao.
6 oz. Pure Plant Whole Cacao Fruit Chocolate Bar
5 oz. coconut milk, full fat
90 drops Damiana elixir (~3 droppers full)
90 drops red ginseng tincture (~3 droppers full)
1/2 teaspoon Maca
1/4 cup toasted walnuts
Break up chocolate into small half inch or so pieces. Place in a non-reactive metal or glass bowl. Warm coconut full fat milk to a boil. Pour milk over chocolate, cover with a lid and let sit for four minutes. Using a whisk blend in a figure eight motions vigorously and then add each tincture, maca powder and blend again and again. Let cool to room temp then place a layer of beeswax wrap into the base of small 4x5 glass dish.
Place in refrigerator for one hour.
Remove and using a spoon, scoop about a tbsp of ganache in the palm of your hand and roll into a ball and then roll in the toasted walnuts.
Where to Buy:
My favorite source for herbal supplements is Mountain Rose Herbs