It’s finally, finally spring: fresh air carries celebration, gratitude, and family union during this beautiful season. Not to mention lots of sweet treats! Whether it’s candy foraged from easter egg hunts, bunny shaped cakes or crafty sugar cookies, Dark Chocolate Moringa Truffles are a festive addition to any spring get together or an indulgent treat for one. Their rich and smooth consistency satisfies the strongest of sweet tooths and the moringa makes them one guilty pleasure you may not have to feel too guilty about! Aesthetically, the earthy green tones of your favorite moringa truly accent the dark nature of the chocolate truffle. Whip these together in a time crunch, and keep them on hand. They store for up to two weeks, that is, if you can refrain from eating them all in one sitting!

Dark Chocolate Moringa Truffles



1/3 cup heavy cream
6 Tbsp unsalted butter
1 3/4 cup dark chocolate – chips/bar/melts
1/3 cup cocoa powder
4 Tbsp Pure Moringa Vegetable Powder


1. In a small saucepan, bring the heavy cream to a simmer. Then, add the butter and stir until melted. Next, add the dark chocolate. Stir until completely melted and smooth. Remove the saucepan from the heat. Pour the contents into a freezer friendly bowl.
2. Add in cocoa powder. Stir until smooth. If you’re looking for a real moringa kick, split the powder – using part moringa powder, part cocoa powder!
3. Allow the mixture to cool. Cover with air tight plastic wrap and refrigerate the mixture until it’s firm. The firming process should take a minimum of two hours.
4. Finally, using a melon baller or small spoon, roll the truffle mixture into 1-inch balls. Sprinkle truffles with moringa powder. Enjoy immediately or refrigerate them in an airtight container for up to 2 weeks.