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Jo Holden
These truffles are too good to be true - seriously decadent yet free from refined sugars, full of healthy fats and with the added benefits of spirulina - yum!
4 from 1 vote
Prep Time 30 mins
Total Time 30 mins
Servings 15


  • 1 1/3 cups 175g cashew nuts, soaked for 2-4 hours
  • 1/3 cup 70g cacao butter, melted and cooled down
  • 1/2 cup honey or liquid sweetener of your choice
  • 2 teaspoons vanilla extract
  • 1/2 - 1 teaspoon peppermint extract
  • 1-2 teaspoon spirulina
  • A pinch of sea salt
  • Coating:
  • 1/2 cup 120g melted dark chocolate or make your own:
  • This recipe makes 1 cup of mixture - the remaining you can pop into molds - add some vanilla extract if you like or another flavour like orange or peppermint.
  • 125 g grated cacao butter
  • 85 g cacao powder
  • 40 g liquid sweetener room temperature
  • A pinch of salt


  • Blend all the ingredients until smooth.
  • Transfer to a container and place in the fridge or freezer for a few hours or until completely set.
  • Roll into 3cm balls and place back into the fridge or freezer for a while to set the surface.
  • To cover with chocolate, you will need a fork and to place some parchment paper on a tray.
  • Place the cacao butter in a bowl over warm water and melt it completely.
  • Add the sifted cacao powder and mix until well incorporated.
  • Add the rest of the ingredients and mix thoroughly.
  • Dip the balls into the chocolate one at a time and scoop out with the fork, allowing the excess chocolate to drip off before placing onto the parchment paper.
  • Place into the fridge until set.
  • If the chocolate mixture starts to get solid, you can warm it up again.
  • Any remaining chocolate can be poured into a chocolate mold and placed in the fridge until completely set too.
  • Enjoy!