Matcha Cacao Truffles

These festive superfood truffles are a nutrient-packed alternative to an otherwise booze-filled holiday, yet are still a delicious indulgence year-round. Cashew butter and cacao serve as the decadent truffle base, along with chlorella to give it that green chlorophyll infusion for added nutrients and benefits. Dusted with matcha for an antioxidant boost and sprinkled with bee pollen for aphrodisiacal properties plus a little dose of essential b12. The icing on the cake: a rich coconut butter-based glaze that takes on a subtle hint of blue from Moon Juice blue adaptogen goodness.

Pop these babies in your mouth whenever you need a reminder of all that is good in the world. 

Antioxidant-rich. Aphrodisiac. Bioavailable source of protein. Brain Food. Mood Food. PMS Cure.


Adaptation from Kale & Caramel

Makes 12 truffles (or double for two dozen)

1 cup cashew butter or nut butter of choice

3 tbsp raw cacao powder (Sun Potion)

2 tsp raw honey

1 tsp chlorella, spirulina or green adaptogen powder (Sun Potion)

For dusting: matcha powder, bee pollen, cacao nibs

Mix cashew butter, cacao powder, honey and chlorella in a medium bowl to form a thick dough-like paste. Roll into balls and place on a parchment lined baking sheet or plate. Chill in the freezer for 5-10 minutes. Remove and lightly dust with matcha powder (via hands or through a sifter). Top with bee pollen and cacao nibs, as desired. Pop back in freezer while preparing optional blue coconut glaze (below).


3 tbsp coconut butter (CAP Beauty)

1 tbsp unrefined coconut oil

1/4 tsp blue adaptogen protein (Moon Juice)

Blend coconut butter and coconut oil in a food processor to liquify. Swirl into a small bowl with blue adaptogen and dip each truffle into the bowl to coat halfway or full, based on preference. Store truffles in an air-tight glass jar or container in the refrigerator. Ideally, consume the truffles within one week.