CHLOROPHYLL RECIPES: MORINGA CHOCOLATE ENERGY TRUFFLES (Adapted from RAW by Charlie Trotter and Roxanne Klein) PREP: 30 Mins VOLUME: Approx. 24 – 36 Truffles (depending on size) Chocolate Truffle Base: 1 cup Nut butter (preferably almond or cashew) 1 cup Maple syrup 1 cup Cocoa powder 1 Tbsp. Soy sauce ¼ tsp. Vanilla extract Pistachio Filling: 1 cup Pistachios (raw or toasted), finely Chopped (or a mixture of chopped pistachios and chia seeds) ¼ cup Tahini 1/4 cup Honey (preferably orange blossom honey) Truffle Ingredients: ½ cup Truffle base (see above) Pistachio filling (see above) Matcha or moringa powder for dusting TRUFFLE BASE INSTRUCTIONS: In a food processor, combine ingredients and process into a paste. Cover in plastic and refrigerate until slightly solid but still malleable. PISTACHIO FILLING INSTRUCTIONS: Combine pistachios, tahiniand honey until well mixed. With a small spoon, scoop up ½-1 teaspoons of filling and roll into½inch balls. Set on a parchment (or Silpat) covered ¼sheet pan and refrigerate until solid. TRUFFLE INSTRUCTIONS: Use a spoon or mini scoop to scoop up about a tablespoon of truffle base. Form the truffle base around the ball of pistachio filling. Roll the truffle with your hands until it forms a smooth, round ball. Refrigerate on parchment about ten minutes until solid. Roll each ball lightly in matcha or moringa powder. Refrigerate on parchment for 30 minutes. Store in refrigerator for up to a week, although the moringa and matcha powders might lose their green color.