A Better Chocolate Fixation | Matcha Cacao Truffles

RAW CHOCOLATE (like our favorite bites from CocoRau) is the kind that makes you question: is the other stuff even chocolate? In a childhood surrounded by candy wrappers full of processed sugars that made us fiends for this very real societal addiction, we love knowing that our cravings, mood, PMS, etc. can finally be satisfied more intentionally. 

Many of you know that we love making our own raw homemade chocolates, but we dug back in the archives and thought it was good timing to resurface a favorite that combines a touch of our house matcha. Our spring-inspired superfood truffles are nutrient-packed yet still deliciously indulgent. The decadent base consists of our favorite tonic cookie butter + cacao, which are then dusted with antioxidant and chlorophyll-rich matcha powder and bee pollen for aphrodisiacal properties and a little dose of essential b12. The icing on top: a rich coconut butter-based glaze infused with mucuna pruriens for a dopamine-rich, melt-in-your-mouth experience. 

Originally inspired by Lily Diamond + CocoRau's Lakshmi Matcha Tea Power Bites, here's our little rendition below:


Makes 12 truffles (or double for two dozen)

1 cup Laka Living Cookie Butter, or favorite plant-based butter of choice
3 tbsp Moon Juice Cacao Powder
2 tsp Wedderspoon Raw Manuka Honey

For dusting: Boketto matcha powder, bee pollen and any other preferred ingredients 

Mix tonic cookie butter, cacao powder and raw manuka honey in a medium bowl to form a thick dough-like paste. Roll into balls and place on a parchment lined baking sheet or plate. Chill in the freezer for 5-10 minutes. Remove and lightly dust with matcha powder (via hands or through a sifter). Top with bee pollen and any other desired ingredients, as desired. Pop back into the freezer while preparing coconut glaze.


3 tbsp CAP Beauty Coconut Butter
1 tbsp unrefined coconut oil
1-2 tsp Sun Potion Mucuna Pruriens Powder

Blend coconut butter and coconut oil in a food processor to liquify, or melt down in a double boiler. Swirl into a small bowl with mucuna pruriens and dip each truffle into the bowl to generously coat into a shell. Store truffles in an air-tight glass jar or container in the refrigerator. Ideally, consume the truffles within one week.