Raw Chocolate Truffles

Prep time:  20 minutes

Makes 25 truffles (unless you’re like me and tasting as you go…)


  • 1 cup (100 g) raw cacao powder (cocoa powder will work also)
  • 1 cup (150 g) cashews
  • ½ cup (118 ml) maple syrup
  • Water (to mix)
  • Roll-in ingredients: shredded coconut, chopped nuts, chocolate nibs, raw sugar, cacao powder, ginger, or something else you love.




  • Mix nuts in a food processor until a powder, adding enough water to create a thick paste. (I often use nut butter and haven’t needed the water.)
  • Add maple syrup to nuts and pulse to process.
  • Add cacao powder. Pulse to process.
  • Refrigerate for four hours or overnight for best results.
  • Form teaspoon-sized balls of dough and coat with your chosen roll-in ingredients.
  • EAT!

Spiced Pecans

Adapted from Penzey's spices


  • 3/4 coconut sugar (170 g) or cane sugar, if you prefer
  • 3/4 tsp. salt
  • 2 tsp. cinnamon
  • 1/4 tsp. ground cloves 
  • 1/2 tsp. ground allspice
  • 1/2 tsp. ground nutmeg
  • 1 egg white
  • 2 1/2 tablespoon water
  • 2 lbs (.9 kg) pecans


Preheat oven to 275°F (135° C). In a large bowl, combine the egg white and water. Whisk or use a mixer until frothy.  Add the pecans and stir by hand until thoroughly coated. Blend together coconut or cane sugar and spices and mix well.  Add to the nut mixture and stir to coat.  Spread evenly on a greased cookie sheet (I use coconut oil) and bake for 45 minutes, stirring every 15 minutes. Let cool and enjoy!