- 1 cup coconut water
- 1/2 cup fresh or frozen pineapple chunks
- 1/3 small avocado
- 1/4 cup yogurt (preferably full-fat variety)
- 4-6 fresh basil leaves
- 1 teaspoon chlorella powder
- 1 teaspoon chia seeds
- 1 teaspoon maca powder
- 1 teaspoon bee pollen
- Squeeze of lemon juice, about 1 teaspoon (really important)
- A dash of Himalayan pink salt (substitute another high quality salt such as Celtic sea salt)
- A little honey, maple syrup, or stevia to sweeten (optional)
- 1 serving of your preferred protein powder (Hemp, Rice, Rice Sprouted, Vainilla)
- 1 tablespoon coconut flakes or shreds
- 1/2 tablespoon cacao powder and/or nibs
Place all of the ingredients into your high-speed blender and blend for around 30-45 seconds or until nice and smooth.
- 1½ Tbsp Coconut Oil
- ⅓ Cup Acai Powder
- 2 Tbsp Cacao Powder
- 2 Tbsp Cacao Nibs
- 2 Tbsp Coconut Palm Sugar
- 8 Large Medjool Dates
- 1 Tbsp Almond Butter
- 1 pinch Sea Salt
Combine all ingredients in a food processor, except for the cacao nibs, and process until a dense acai dough has formed. Add in the nibs and pulse a couple times to combine.
A heaping teaspoon at a time, roll into 1” balls, and place on a plate.* Place plate in the refrigerator for one hour or longer before serving. Makes 16 1” truffles. NOTE: Always serve chilled, or truffles will be too soft.
*Optional: Roll truffles in a plate of acai powder to dust exterior before refrigerating.