• 1 ½ Cup Cacao Powder

        • 1 tsp Vanilla Bean Powder

        • ½ tsp Sea Salt

        • ⅔ Cup Maple Syrup

        • 1 Bottle of Sol-ti GINGER SuperShot

        • 1 TBSP Ginger Powder - for rolling (optional)

1. In a bowl, combine the cacao powder, vanilla bean powder, 

and sea salt. Mix well to ensure even distribution of ingredients.

2. Pour in the maple syrup and GINGER SuperShot. Stir 

the mixture thoroughly until it forms a smooth, consistent 

chocolatey paste.

3. Ensure the mixture is thick enough to be rolled into truffle 

balls. If it's too thin, add a bit more cacao powder; if too 

thick, add a touch more maple syrup.

4. Place the mixture in the refrigerator for about 30 minutes 

to firm up. This will make it easier to handle when rolling into

truffles.

5. Once the mixture has firmed up, take small portions and 

roll them between your palms to form bite-sized truffle balls.

6. If desired, roll each truffle in ginger powder, coating them 

lightly for an added kick of ginger flavor.

7. Place the rolled truffles on a tray lined with parchment 

paper.

8. Put the tray of truffles back into the refrigerator for at 

least 15-20 minutes to allow them to set.

9. Once the ginger cacao truffles are firm, they are ready to

be served. Enjoy these decadent treats as a delightful 

dessert or a pick-me-up snack.

Enjoy!