Herbal truffles are super yummy, healthy, and carry the medicine of plants to people in a way that they will happily eat! The truffles can be adapted to accommodate needs and what you have available in your apothecary.
Every time I make herbal truffles, I vary the ingredients to suit the occasion, need, and the people eating them. For a recent ladies evening out, I made dark chocolate and white chocolate truffles. Everyone raved about them! I held some back to serve at my Nature’s Remedies workshop the next day for my delighted students to enjoy.
Ingredient suggestions:
Crushed cacao nibs, chopped raisins or figs. Put a fresh blueberry or raspberry in the middle of each ball! Add a ½ tsp. bee pollen to the mix. How about flax and sesame seeds? Almond and rice flour. Or how about rolling the balls in powdered baker’s chocolate? The point is to make it fun and tasty, herbal and healthy. Let your imagination go, the possibilities are endless! If using fresh fruit, refrigerate and eat within a couple days or freeze.
Contemplate these herbal honeys and elixirs options:
Energy & anti-inflammatory: Nettle powder and bee pollen. Willow honey.
Stress and anxiety relief: Wild rose, lavender and/or hawthorn honey and elixir.
Cough & cold relief: Cough and cold elixir, of course! Grindelia honey. Balm of Gilead (cottonwood leaf bud) honey.
For instructional info for making herbal honeys and elixirs, check out our Herbal Medicine Making Tutorial.
Happy truffle making!!!
Basic Truffles
Ingredients
- 7-8 dates or a dozen dried apricots
- 1/3 cup nut or seed butter of choice
- 1/3 cup oats, powdered in a coffee grinder
- 1/3 cup coconut, ground in a coffee grinder
- 3 Tbsp. powdered dried herbs
- 2 – 3 Tbsp. plain or herbal honey
- 1 – 3 Tbsp. herbal elixir of choice
Instructions
- Mix all ingredients in a food processor until a thick paste.
- Roll into small balls and dip in melted chocolate with a bit of creamed coconut (1 Tbsp. creamed coconut to 1 lb. chocolate chips).
- Sprinkle with toasted coconut, a pinch of Himalayan mineral salt and/or a bit of dried rose petal.
- Roll in the unsweetened coconut flakes, if you’d like.
Notes
Each batch makes about 20 – 30 truffles depending on size.
They freeze well and can be kept frozen for a month or so.
Dark Chocolate Elderberry & Rosehip Truffles
Ingredients
- 10 dried apricots
- 1/3 – 1/2 cup ground organic oats
- 1/3 cup organic sunflower seed butter
- 1/4 cup rosehip mass, ground in the food processor
- 1/4 cup powdered unsweetened organic coconut flakes
- 3 Tbsp. rosehip honey
- 3 Tbsp. elderberry elixir
- 3 Tbsp. powdered freeze dried strawberries
- 3/4 pound melted organic dark chocolate
- 3 drops green mandarin essential oil
- powdered organic cocoa, shaved coconut
- nettle salt for sprinkling on the truffles after dipping in the melted chocolate.
Instructions
- Follow instructions for basic truffles.
Notes
My favorite so far!
Please note that the rosehip mass that I used came from straining my rosehip honey, which I had preserved by freezing. After thawing, the rose hip mass was pulsed in a food processor until ground. If using dried rose hips, soak them in warm water until soft. While pectin and sugars will be present in the mass, the Vitamin C and antioxidants will not as they are destroyed in the drying process.
White Chocolate “No Social Anxiety” Truffles
Ingredients
- 3/4 cup ground organic oats
- 1/2 cup organic cashew butter
- 1/2 cup organic creamed coconut (not coconut oil)
- 1/3 cup organic tahini
- 3 Tbsp. willow honey
- 3 Tbsp. powdered roasted dandelion root
- 3 Tbsp. hawthorn/rosehip/ginger/lemon elixir
- 2 Tbsp. wild currant berry elixir
- 2 Tbsp grated fresh ginger
- 3/4 lb. melted organic white chocolate
- 1 tsp. vanilla extract
- Coconut for sprinkling after dipping in the melted chocolate.
Instructions
- Follow instructions for basic truffles.
Notes
These turned out almost cake-like. Herbal petit fours, if you will.
