This truffle recipe is the stuff dreams are made of! Healthy, plant-powered and made with dates, almonds and walnuts. Reishi mushroom powder gives these truffles calming, immune-boosting super power while maca supports hormonal regulation.

Adaptogens help the body adapt to incoming stressors within the environment, working to support your mental, emotional and physical being

They help your body deal with the negative effects of stress such as increased inflammation, depleted energy levels, damaged blood vessels and various types of hormonal imbalances Combining these with chocolate makes a delicious treat.

The adaptogens used:

Reishi: Known as the “great comforter” reishi has been shown to support relaxation. It has a calming effect that helps to relieve mental congestion. Through connecting our mind, body and spirit, reishi supports our circulatory system (responsible for holding emotions), and releasing them.

Maca: Maca supports mental clarity. It has been shown to help relieve stress and combat anxiety. It works with two parts of the brain, the hypothalamus and the pituitary gland - to boost mental focus and cognitive function. It is also a well-known hormonal balancing herb.

Photographer: Jodi Moreno

Feel free to combine these with any adaptogens you like. These are great kept in the fridge as well as the freezer.

RAW MACA & REISHI CHOCOLATE VEGAN TRUFFLES

This truffle recipe is the stuff dreams are made of! Healthy, plant-powered and made with dates, almonds and walnuts. Reishi mushroom powder gives these truffles calming, immune-boosting super power while maca supports hormonal regulation.

Prep time: 10 minutes

Cook time: 5 minutes

Ingredients

1 1/2 cups raw walnuts

1 cup raw almonds

2 1/2 cups dates (pitted // if dry, soak in warm water for 10 minutes then drain // 2 1/2 cups equal ~15 ounces)

3/4 cup cacao powder or unsweetened cocoa powder

1/4 tsp sea salt

2 – 3 Tbsp maple syrup (optional)

1 Tbsp maca powder

1 Tbsp reishi powder

Toppings:

Dark Chocolate

Chopped toasted pistachios

Chopped toasted almonds

Unsweetened dried coconut

Instructions:

Place 1 cup walnuts and the almonds in food processor and process until finely ground.
Add the cacao powder, maca, reishi and sea salt and pulse to combine.
Add the dates to the food processor and process until small bits remain. Remove and set aside.
Process until a dough consistency is achieved, adding more dates or maple syrup if the mixture does not hold together when squeezed in your hand. You may not use all the dates.
Roll the dough into balls of whatever size you would like
Melt dark chocolate in a microwave
Dip balls in melted dark chocolate and add the toppings
Keep refrigerated for about 2 weeks

Recipe adapted by A. Torres, from Minimalist Baker, author Minimalist Baker, 2016 https://minimalistbaker.com/no-bake-vegan-brownies-with-chocolate-ganache/ a,