Raw Chocolate Ginger & Peanut Butter Truffles


  • 6 tablespoons organic sunflower seeds (ground)
  • 6 tablespoons organic sesame seeds (ground)
  • 10 tablespoons organic raw cacao nibs (ground and divided)
  • 2 tablespoons organic vanilla extract
  • 1/4 teaspoon sea salt
  • 3 tablespoons coconut palm nectar
  • 1 tablespoon coconut sugar
  • 3 tablespoons crunchy organic peanut butter
  • 2 teaspoons ground ginger
  • Some raw cacao powder, reserved for end usage


  1. Grind the sunflower seeds, sesame seeds separately. Add to your food processor. Grind the cacao nibs up and take out 5 tablespoons These are for coating the truffles.
  2. Add the rest of the ingredients and process until the dough holds together well.
  3. Transfer the dough to a bowl and roll into little balls. Squeeze the dough a few times to get it to stick together.
  4. Roll the truffles in the reserved ground cacao powder and put into the fridge for at least an hour to set up.

Picture from edwardandsonsrecipes.org