Botanical Truffles with Chaga (Dairy-Free, Gluten-Free, Paleo, Keto Friendly)

Botanical Truffles with Chaga (Dairy-Free, Gluten-Free, Paleo, Keto Friendly)

Mouth-watering decadent handmade truffles made with botanical extraction of roasted roots of chicory, dandelion, burdock and chaga mushroom. A perfectly indulgent treat for the holidays (or not!) with health benefits!

Traditionally chocolate truffles call for the same ingredients: chocolate and cream. These truffles are rich and creamy thanks to cacao butter and lightly sweetened with maple syrup. The roots of chicory, dandelion, and burdock are all liver-friendly, chock-full of vitamins and minerals, and provide a very important prebiotic starch known as inulin. Inulin is an energy source for the beneficial gut bacteria. Chaga, nicknamed the King of the Mushrooms, is considered medicinal due to its high nutrient value.

This recipe is an adaptation from Asia Suler's truffles. I adjusted the ingredients to make these amazing truffles to include different botanicals and simplified the process.

First, we’re going to make what’s known as a decoction - a long simmer of the roots and chaga mushroom to extract their goodness. Don’t be alarmed by the extra step and cooking time, once the mixture reaches the simmering point, you can leave it alone and gather all the ingredients meanwhile. You can just simmer the chaga mushroom alone or use the un-coffee blend that will yield that bold rich flavour reminiscent of coffee, but totally caffeine-free! Once it’s done and strained, everything else comes together in minutes in the same bowl!

Remember, making these truffles is a labor of love! What can be better than sharing a nutritious scrumptious bite with your loved ones?

I coated mine with hemp seeds, crushed pistachios and pumpkin seed blend, and cranberry powder. You can also use cacao powder, coconut shreds or ground freeze-dried fruit.


1 cup dried chaga chunks (if using powder reduce the amount to ¼ cup) or 3 tablespoons of the un-coffee blend

3 cups water

⅓ cup maple syrup (or adjust to taste)

⅓ cup cacao butter (finely chopped or use coins) or coconut oil

1 cup of ground nuts and/or seeds (I used a mix of pistachios and pumpkin seeds)

½ cup coconut flakes

½ cup cacao powder or carob or a mix of both

1 teaspoon vanilla extract

hemp seeds, ground freeze-dried fruit powder, coconut shreds etc. for coating 


In a pot, combine the dried chaga or the un-coffee blend with water and bring to boil. Cover and simmer  until the water content is reduced to 1/3. Strain and keep hot.

Put the cacao butter in a medium bowl or jug. Pour your hot extraction over it and immediately cover, letting the cacao butter melt. Once melted, add all the other ingredients and mix well.

Cover and put in the fridge to chill for 1 hour. Remove from the fridge, roll into small balls and coat with your desired toppings.


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