RAW CACAO TRUFFLES

Cacao vs Cocoa - is there a difference? Which one is better?

The cacao fruit tree, also known as Theobroma Cacao, produces cacao pods which are cracked open to release cacao beans.  Raw cacao is made by cold-pressing unroasted cocoa beans. The process keeps the living enzymes in the cocoa and removes the fat (cacao butter). Cacao butter is the fattiest part of the fruit and makes up the outer lining of the inside of a single cacao bean. It is white in color and has a rich, buttery texture that resembles white chocolate in taste and appearance. Raw cacao powder contains more than 300 different chemical compounds and nearly four times the antioxidant power of your average dark chocolate - more than 20 times than that of blueberries. Cacao has the highest content of magnesium.

Cocoa looks the same but it’s not. Cocoa powder is raw cacao that’s been roasted at high temperatures. Sadly, roasting changes the molecular structure of the cocoa bean, reducing the enzyme content and lowering the overall nutritional value.

You can use cocoa powder and cacao powder interchangeably in baking, smoothies etc. The best powder is dark brown and will taste bitter. You can make your own hot beverage by mixing the powder with hot water or milk. Some research has found that mixing dairy with cacao inhibits the absorption of the nutrients. So to get the most health benefits from your cup of cacao, try using a milk substitute such as coconut milk or almond milk. Or you can try using cacao powder in tasty treats like this one: 

INGREDIENTS

• 2 cups raw almonds
• 3/4 cup raw cacao powder
• 6 dates, pitted
• 1/2 cup raisins
• 1 tbsp coconut oil
• pinch of sea salt
• 3 Tbsp – 1/4 cup cold, filtered water
• 1 cup shredded, dried organic unsweetened coconut flakes (optional)
• Variations: Add some cayenne to spice it up, cinnamon, or whatever flavor you would like to try (I did not add any)

PREPARATION

1. Grind the almonds in a food processor to desired consistency (fine grind or a little chunkier for a crunch – you’re call), then add the cacao, dates, raisins, coconut oil and a pinch of sea salt. (I used the coffee grinder)
2. Once everything is blended well, add the water (starting with smallest amount and build if need be) to make the mixture moist. (I had to use just half of the 1/4th cup)
3. Empty mixture into a bowl and get ready to ROLL! Take a small amount of the mixture, and roll balls a touch smaller than that of a golf ball between your palms. Send LOVE into them! If you want to, dip each ball into a smaller bowl of the coconut flakes and cover thoroughly by rolling and pressing to cover each ball evenly. That’s it!
4. Keep in fridge to help the truffles harden for at least two hours till ready to serve. Of course, I have to sample a few before going into the fridge. This recipe yields around 25-35 truffles depending on size you roll balls into.

Noops Notes:

• The truffles turned about to be very mildly sweet which I like but if you want you can increase the amount of raisins and dates by a little to make them sweeter. 
• I tried to roll the balls in coconut but maybe I used very little oil or maybe my coconut flakes were too big but I had difficulty getting them to stick - nevertheless they tasted super good and are my favorite snack with my Rooibos Tea. 

Pic: My Own

Recipe Source: Onegreenplanet