Black Magic Energy Truffles

A silver-bullet blueprint snack for your back pocket and balanced being.

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Season: Spring, Summer, Fall, Winter
Dosha: Pitta, Vata

These are ridiculously simple, the kind of thing that I would make for my toddler to help them make it through the rough patches before naps….but I’m making them for myself these days.

I stash them in my pockets on bike rides, nibble them when I’m working in the kitchen or just need a pick me up in the afternoon. I add cocoa which settles my stomach and adaptogenic reishi and chaga  but you could leave these last two out if you wish and you’d still have a super simple, easy to make and pack treat that’s date sweetened and packed with protein. I add the adaptogens (especially right now,) to help my body manage the stress of work, life and all that comes between, and so far I find that they help me to sleep and feel generally balanced. (Or maybe that’s just the cocoa!)

Recipe Notes

Like so many recipes on this site, this is a blueprint to stash in your back pocket; a jumping off point for customizations. So long as you have a few basics down, your energy truffles won’t disappoint whether you use the ingredients I list here, or swap in your own. A great energy truffle has:

  • A little crunch: Use cashews, almonds, or hazelnuts for your nuts. Add coconut, sunflower seeds, cacao nibs; the sky is the limit. You could also use a combination of one or more of these crunchy, protein-packed nuts and seeds to give your truffles a craveable texture. 
  • A little superpower: In the recipe below, we use raw cacao powder, chaga and reishi (I like Sun Potions dusts here) to make a truly chocolate truffle, but you could also add a favorite greens powder for a little alkaline power-up, a protein powder of your choice, vanilla powder…You get the idea.
  • A sprinkle of salt: This is the only ingredient in the entire recipe where there isn’t much space for improvisation; salt helps to keep you hydrated whether you’re on the go or at your desk, helps to mineralize your system and opens your palate so that you taste your food better. When our bodies taste – and enjoy – our food, we have fewer cravings meaning that adding a pinch of salt is a great way to give all of your raw treats a little lasting power.
  • A little binder: The magic ingredient that keeps these delicious ingredients together is a little bit of liquid. In the recipe below, we use water but you could also use a little bit of coconut oil for a boost of healthy fats, a bit of honey or maple syrup if you like your truffles a bit sweeter, juice, almond milk or coconut milk for added flavor.
  • On storage: Keep in the fridge in an airtight container for up to two weeks.

Flavor Notes

Flavors are FUN, yes, but they also are the mechanisms by which our bodies nourish themselves. Flavors basically tell our bodies what the food is giving us – on a nutritional and energetic level. Our bodies then prepare enzymes to break those components down, assimilate them, and turn them into fuel for our vibrant lives. We can’t eat just one flavor and get all of the things we need, so learning to track the flavors in our foods helps us to be sure that we’re really getting all of the things we need in our meals. This particular recipe has four of six flavors. The more flavors we can enjoy in any meal or food, the happier and more balanced our bodies will be. If you’re wanting to learn more about how the flavors we eat fuel our bodies – energetically and nutritively, check out this little blog post.

  • SWEET: cashews OR almonds, coconut, dates, Luxardo cherry (if used)
  • SALTY: sea salt
  • SOUR: N/A
  • BITTER: cacao
  • PUNGENT: reishi, chaga

Black Magic Energy Truffles

A silver-bullet blueprint snack for your back pocket and balanced being.

makes about 16 bite-sized truffles


Active Time: 30 minutes


Serves: truffles


  • 1/2 cup raw nuts (SEE RECIPE NOTES)
  • 2 Tbsp raw cacao powder
  • 1/2 cup shredded coconut
  • 1 tsp reishi AND chaga mushroom powder (EACH)
  • A FAT pinch sea salt
  • 1 cup pitted dates
  • 1 Tbsp water
  • 1 Tbsp cold filtered water (plus more if needed)
  • 2 Tbsp Luxardo cherry syrup (OPTIONAL)


  • 1

    Pulse the nuts, cacao, coconut, adaptogenic mushrooms and salt in the bowl of a food processor or high speed mixer.

    Once the nuts are quite crumbly and no big pieces remain, add the dates, water and the Luxardo cherry syrup (if using) to the bowl of the food processor and process until quite smooth. Add a bit more water if necessary to create a dough that sticks together easily without sticking to your hands.

    When the dough is a good consistency, measure out the dough into teaspoons and roll it between your hands to make nice little truffles, then roll the truffles in cacao powder or more coconut shreds.

    Pop ’em in the fridge and enjoy within 2 weeks.

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