Maca is a Peruvian superfood rich in amino acids, vitamin and minerals. Maca, not only provides a nutty, caramel like flavour to this recipe, but also naturally supports normal hormone balance.

Makes: 26
Time: 20 minutes (plus 30 minutes set time)


For the truffles:

  • 2 cups roasted and unsalted cashew nuts
  • 2 cups Medjool dates, de pipped
  • 2 TB coconut cream
  • 2 TB Maca powder
  • 1 tsp sea salt
  • ½ tsp vanilla essence

For the topping:


  1. Blend cashew nuts in a high-speed blender until smooth and creamy, then transfer into a medium mixing bowl
  2. Add the dates and coconut cream to the blender and blend on high until a caramel-like texture is reached
  3. Add all remaining truffle ingredients to the blender with the date mixture and briefly blend until combined
  4. Roll mixture into 26 truffles. Let set in refrigerate for 30 minutes
  5. Meanwhile, melt dark chocolate over a double boiler and allow to cool slightly
  6. Dip or drizzle each truffle with melted chocolate and sprinkle with sea salt and bee pollen
  7. Store in an airtight container in the fridge or freezer.

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