Adaptogenic Energy Truffles

Adaptogenic Energy Truffles 

by Lindsay Pleskot

Sometimes you just want a treat. This crafty confection also treats your body to the skin- and bliss- boosting benefits of raw cacao and the next-level antioxidant powers of the chaga mushroom.  Makes 12 truffles.


Toast ½ cup of the hazelnuts in an oven or toaster oven for five minutes at 350F. Watch them carefully as they burn easily. Set aside and allow to cool.

Place all ingredients, except for toasted hazelnuts, into a high-speed blender, such as a Vitamix, or a food processor. Pulse until a paste forms with some small pieces of hazelnuts remaining in the mixture. Remove the lid and push down the mixture from the sides of the blender once or twice. If the mixture is quite thick, add one tablespoon warm water at a time until the dough reaches a consistency that can be rolled into a ball. 

Set aside 12 of the toasted hazelnuts for the center of the truffles. Chop the remaining hazelnuts into small pieces. Place a heaping tablespoon of the dough on a plate and flatten it with the palm of your hand. Place one whole hazelnut in the center, and roll into a ball with your hands. Roll balls into chopped hazelnuts. You may have to press a bit to get the nuts to stick. 

Makes 12 Truffles