Dairy-Free Truffles to Help Get You in the Mood This Valentine's Day

His and Hers Tonic Tea Truffles

From Alle Weil, POPSUGAR Fitness

These can be easily made vegan by swapping honey for another unrefined sweetener. Recipe for each truffle follows the same instructions.

Hers: matcha rose tahini with ashwagandha + schisandra berry
1/3 cup shaved cacao butter
3/4 cup tahini
1/4 cup honey, coconut nectar, or maple syrup
1/2 teaspoon almond extract (optional)
1 teaspoon rose water
1/2 cup lucuma powder
1 1/2 teaspoon matcha powder
1 teaspoon ashwagandha root powder
1 dropper full schisandra berry glycerine tincture
1/8 teaspoon Himalayan salt
2 tablespoons almond milk
1/4 cup coconut sugar and organic edible rose petals for decoration

His: darjeeling cacao maca with nettle + sage
1/3 cup shaved cacao butter
3/4 cup coconut butter manna or cashew butter
1/4 cup honey, coconut nectar, or maple syrup
1/2 teaspoon vanilla extract (optional)
1/2 cup raw cacao powder
1 teaspoon black tea powder
1 tablespoon maca powder
1 1/2 teaspoon ground sage leaves
1 teaspoon ground cayenne pepper
1 dropper full nettle extract
1/8 teaspoon Himalayan salt
3+ tablespoons almond milk
1/4 cup coconut sugar and cacao nibs or sage leaves for decoration

Melt the cacao butter in a double boiler on low until completely melted.
In a food processor, combine the melted cacao butter with all the remaining ingredients, reserving the almond milk. Process until blended well, adding almond milk in 1 tablespoon at a time until a soft, but not sticky dough is formed.
Store in the fridge for a few hours or the freezer for 30 minutes to 1 hour to firm.
Using a tablespoon measurement for a consistent size guide, ball batter and roll in clean hands to form spheres. If batter is still too soft to roll, return to fridge or freezer. Roll truffles in a mix of coconut sugar and powdered herbs. Top with cacao nibs, rose petals, and salt, and store in refrigerator until ready to eat.