The glow inducing cousin of the chocolate truffle, these adaptogen coconut cacao bliss balls are an awesome use for leftover coconut pulp from making coconut milk. These addictive, rich bites will fuel you through a busy day, and while they taste indulgent, they’re packed with high quality fat, protein, and healing herbs. The reishi and he shou wu are totally optional, and you can even replace them with other herbs or adaptogens of your choice like maca, ashwaganda, or astragalus. While they definitely add the magic, don’t feel like you can’t make these without them…you totally can! And I speak from experience: you can totally pass these off as candy to your kids!
Course Dessert
Keyword cacao, coconut
Prep Time 15 minutesmins
Cook Time 30 minutesmins
Total Time 45 minutesmins
Ingredients
1cupunsalted almonds
1 1/2cupscoconut pulpleftover from making coconut milk, can sub almond pulp or other nut pulp
1cup130 grams of pitted Medjool dates
1/3cupraw cacao powder
3tablespoonscoconut oilmelted at room temp
1tablespoonreishi powderoptional, can sub adaptogen of choice or omit
1tablespoonhe shou wuoptional, can sub adaptogen of choice or omit
Throw the almonds into a Vitamix, blender, or food processor. All will work, though I prefer the Vitamix. Pulse on medium speed about five times to chop them roughly, and then add the rest of the ingredients.
Pulse on medium another five times to bring it all together, using the tamper to help if using a Vitamix or blender, and then blend on high, mixing well with the tamper as you blend, briefly until combined. I usually turn it off to give the blender a rest, and then give it one more good go. Having a few almond chunks is normal (and yummy!)
Scrape into a bowl and chill for about 30 minutes before forming into balls. Using your hands, form into balls. I used heaping tablespoon sized portions.
To finish, dust with fun stuff like toasted coconut, bee pollen, cacao nibs, flower petals, crushed freeze dried raspberries, and flaky salt. You can even dip them in melted dark chocolate for an extra indulgent treat. My favorite by far is rolling them in the crushed freeze dried raspberries! Store covered in the fridge for up to one week.