How To: Mayan Truffles

How To: Mayan Truffles

Chocolate can be healthy. Truly.

I developed this delicious recipe for Escape to Shape’s Destination Detox, the result-driven, weeklong detox/cleanse program that I cook for in Hudson, New York and Todos Santos, Mexico.

We were in need of a nutrient-dense, portable, high-energy snack that the ladies could take along as fuel on their three-hour hikes. The Mayan Chocolate Healthy Nut Truffles not only met those requirements, but were a group favorite in terms of taste.

The inspiration for the flavor came from the year I spent living in Mexico on the Yucatan Peninsula, the heart of Mayan country. These healthy truffles are packed with omega-3s, sweetened naturally with dates and honey and they last for at least a month in a sealed and refrigerated container.  Of course, they’re usually gone way sooner.

For a change, you can also coat the finished truffles in unsweetened coconut flakes or crushed pumpkin seeds.




*Makes about 12 truffles

¼ cup cocoa powder

2 tbsp. flax meal

6 tbsp. chopped walnuts or almonds

¼ lb. chopped dates, pitted

1 tsp. vanilla bean paste or extract

¼ cup cacao nibs or carob chips

2 tbsp. honey

1 tsp. cinnamon

¼ tsp. cayenne

¼ tsp. orange extract (optional)

Zest of 1 orange

¼ tsp. sea salt

¼ cup cocoa powder, for coating



1. Process all ingredients, cocoa powder through sea salt, until ingredients begin to form a cohesive ball. Mixture should be slightly sticky but not wet.

2. If it is too difficult to handle, try adding additional cocoa powder or flax meal. If the mixture does not stick together and is too dry, add juice from the zested orange, 1 tablespoon at a time.

3. Form by hand into 1-inch truffles and roll in cocoa powder to coat. 

*These can be stored in the refrigerator for at least a month.

photo credits: astrid prasetianti

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