Anti-inflammatory, vegan, gluten free, grain free superfood chocolate truffles
Updated: Apr 1, 2020
These truffles (or energy balls – whatever you’d like to call them) will satisfy your sweet tooth, fuel you through a workout, or start your day off right! This fat-burning recipe is high in antioxidants, fiber, healthy fats, potassium, and protein. These truffles are vegan, gluten-free, tree-nut free, paleo friendly, and low carb, so everyone will be happy! I tried to accommodate as many dietary restrictions as possible while adding multiple superfoods. You can substitute or add any additional toppings you might like. I kept with the anti-inflammatory theme and added extra turmeric, flax seeds, hemp seeds, chia seeds, and cacao nibs. If your diet allows for tree nuts, then chopped nuts of any variety are a great addition.
Turmeric: Turmeric is an anti-inflammatory powerhouse a natural antioxidant due to its high concentration of curcumin. It is widely used for joint health and pain relief. Turmeric can also help settle the stomach and prevent indigestion.
Avocado: Avocados are high in fiber, healthy fats, and potassium, but low in carbohydrates. Avocados are anti-inflammatory as well, while also helping to regulate blood sugar levels, and assist in nutrient absorption.
Flax Seeds: Flax seeds are another ingredient known for their anti-inflammatory properties. They are anti-viral and anti-bacterial. Flax seeds are very high in fiber, potassium, magnesium, and omega 3 fatty acids. These nutrients are what give flax seeds their power to help lower blood pressure and cholesterol.
Chia Seeds: Chia seeds are also anti-inflammatory and help to regulate blood sugar. They have high amounts of fiber, calcium, and healthy fats.
Hemp Seeds: Hemp seeds offer high amounts of plant protein, phytonutrients, omega 3 fats, and contain 20 amino acids.
Raw Cacao: This recipe uses raw cacao powder and nibs. Raw cacao is the highest plant-based source of iron, it has more antioxidants than berries, and it contains one of the highest food-based sources of magnesium. Cacao is known to support heart health, balance blood sugar, and regulate mood. In addition to magnesium, cacao also contains chromium, iron, manganese, phosphorus, zinc, and copper. See – chocolate isn’t bad for you! (when it’s the right kind, that is.)
Coconut: In this recipe, both coconut oil and coconut butter are used. Coconut contains high amounts of antioxidants and healthy fats that help lower cholesterol and boost metabolism. Coconut has antibacterial properties, and it is also low in sugar and high in fiber.
Maca: Maca root is very powerful due to high amounts of amino acids, vitamins, and enzymes. Maca helps regulate hormones, increase energy and reduce anxiety.
Sunwarrior Protein: I used the Sunwarrior Chocolate Warrior Blend Protein in this recipe. This is a raw, plant-based protein with BCAA’s, Arginine, Lysine, and Leucine.
Superfood Chocolate Truffles
2 ripe avocados
¾ cup raw cacao powder + 2 tablespoons for dusting
¼ cup coconut butter
2 tablespoons coconut oil
1 teaspoon vanilla extract
1 teaspoon cinnamon
2 tablespoons turmeric
1 tablespoon maca powder
In a food processor or blender, combine the coconut oil and coconut butter until softened.
Add the avocado, cacao powder, and protein to the mix gradually.
Once the mixture is coming together, add in vanilla extract, cinnamon, turmeric, maca powder. Blend again with all ingredients included.
Refrigerate for 20–30 minutes.
Spoon out the mixture and roll into balls. Roll the balls into your desired toppings. I dusted them with a bit more cacao powder; then I sprinkled some extra turmeric. For added anti-inflammatory and nutrient benefits, I rolled a few into a mixture of flax seeds, hemp seeds, and chia seeds, while I rolled some others into cacao nibs. Get creative! Either eat immediately or store in the refrigerator until you plan to consume them. Enjoy!
** These can be stored in an airtight container in the refrigerator for up to one week after making. An additional option with this recipe is to either put the mixture into a mold or tin before placing in the refrigerator to make it into fudge. If you turn it into a fudge instead of balls or truffles, then add any toppings or dusting powders you would like into the mixture beforehand. Place in refrigerator for 1 hour, then cut, and either eat immediately or refrigerate for up to one week.