Wait a second, cocoa and cacao, isn’t that the same thing? If you think the answer is yes… *GHHHHHHHHHH* you’re wrong. Sorry to have to break it to ya on a Monday. Cocoa and cacao aren’t the same. Let’s go back to the basics – in this case, the cacao bean.
When the bean is cold-pressed you get two things: cacao powder and cacao butter. The cacao powder has been largely ‘de-fatted’ through the removal of, you guessed it, the cacao butter. This powder is rich in ‘living enzymes’ and jam-packed full of antioxidants.
Cocoa, on the other hand, takes cacao and roasts it at high-temperatures creating the kind of powder you see at stores that is commonly sold as the basis to hot chocolate. Because of the roasting process, some of the enzymes in the now cocoa have been killed off. This makes the nutritional value of cocoa lower than that of cacao (though it still contains a healthy amount of antioxidants and, well… it’s 100% chocolate, what’s not to love?)
That’s why I’m calling this recipe Cocoa and Cacao – because I used both types of powder. The latter I got from a health food shop and the former is the stuff I always have at home: Green & Black’s 100% organic cocoa powder. If you can’t be bothered to go out and get some cacao powder, don’t worry too much though – just use cocoa for the whole thing.
2 tablespoons sunflower seed butter (or pumpkin seed butter or tahini)
3 tablespoons cocoa powder
1/4 cup pea protein powder (I used unflavored but chocolate or vanilla would work; or you could use casein too!)
1/8 cup agave syrup (or pulped medjool dates)
Water (see directions)
2 tablespoons cacao powder
1. Mix everything together (except for the cacao) adding a bit of water at a time until you get a dough.
2. Roll this into eight little truffles.
3. Add the cacao powder to a bowl and roll the truffles in there.
That’s it! Rich chocolatey smooth deliciousness at your fingertips.
Macros per truffle (out of eight):
4g carbs (out of which 2g is fiber)