Chocolate Truffles

With Valentines day right around the corner, I've got one thing and one thing only on my mind. Can you guess?


I wanted to make some healthy chocolates that you could enjoy anytime of year! These are super simple to make, and you can keep them in your freezer until you decide it's time to indulge. 

I used cashew butter for its creamy texture. You could also add chopped nuts or cacao nibs if you want something crunchy. So feel free to switch it up! 

My personal favorite topping was the chocolate sugar which you can find at Savory Spice Shop in Oklahoma City. 


  • 3/4 C cashew butter

  • 1/3 C cacao powder

  • 1/3 C cacao butter, melted

  • 1/2 C pure maple syrup

  • 1/2 tsp vanilla extract

  • 1/4 C filtered water

  • Pinch salt

  • Toppings of your choice: I used matcha powder, diced hazelnuts, cinnamon, chocolate sugar, cacao powder, and cacao nibs. Feel free to use dried fruit, diced nuts, etc.


  1. Chop up the cacao butter very finely, and then place in a bowl over a pot of boiling water, and stir until melted. This only takes about a minute. You should have 1/3 cup melted cacao butter

  2. Place all your ingredients except the cacao powder into your blender and blend on a low to medium variable speed for about 10 – 15 seconds until smooth.

  3. Add in the cacao powder and blend until just incorporated.

  4. Transfer mixture to the fridge or freezer to firm up for a couple of hours.

  5. Using a small melon baller or ice cream scoop, roll into small individual balls and roll in your favorite toppings.

  6. Chill until ready to serve.

Let me know if you have any questions!