If there's one thing I've learned while being Paleo, it's that chocolate is just as popular in the health-conscious Paleo community as it is outside of it. And when you're eating a super healthy diet full of colourful vegetables, meat and fish, you totallydeserve a treat from time to time.

While sweet things don't play a massive part in my diet any more, I still crave them with my after dinner cup of tea and the odd few squares of dark chocolate usually does me. Sometimes though I like to make something a little more decadent to enjoy - but I still keep it healthy. These fudgy, chocolatey truffles are perfectly indulgent but you'll still reap some health benefits.

Brazil nuts are choc full of saturated fat (the good kind!) and the important antioxidant, selenium, which is lacking in many people's diets. Selenium helps protect against heart disease and also supports thyroid gland functioning, among many other benefits. Hazelnuts are a good source of omega-6 fat, vitamin E and thiamine while maca powder can boost energy, libido and fertility with its array of amino acids, essential fatty acids, vitamins and minerals.

These truffles are sweetened naturally with medjool dates and raw honey. The medjool dates add the lovely, fudgy texture and you can play with the honey quantity to adjust to your desired sweetness (for some, the medjool dates will add enough sweetness). For the chocolate, I recommend using 70% or more dark chocolate and check the label for any nasty ingredients. Finally, unless you're a serious chocoholic, these truffles are rich enough that you won't have to worry about polishing off the entire lot in one go. Perfect for whipping up a batch to see you through the week!

Brazil & hazelnut chocolate truffles

Makes 10-12 truffles


1 cup brazil nuts

½ cup melted dark chocolate

¼ cup chopped hazelnuts

4 medjool dates, pits removed & soaked in boiling water to soften

3 tablespoons raw cacao powder

2 tablespoons maca powder

1 tablespoon raw honey or maple syrup

1-2 tbs coconut oil, melted


1.    Place brazil nuts, medjool dates, maca powder, cacao powder and raw honey in a food processor and blend.

2.    Stream in melted coconut oil until the mixtures comes together and can be rolled into balls.

3.    Melt dark chocolate in a glass bowl over a pot of hot water. Roll the mixture into balls. Using a fork, dip each ball in the chocolate to cover it halfway and set on parchment paper.

4.    Sprinkle chopped hazelnuts on the truffles and allow to set at room temperature (or if the room is warm, place in the fridge for 30 minutes).