Sex Bomb Spiced Truffles

With Lover's Latte

This recipe is a delicious, decadent treat for you to enjoy (alone or with a friend) this valentines day (or any other day)!  This recipe brings the heat with cinnamon, nutmeg and chilli - and if that’s not enough to get you excited, just think of Johnny Depp in Chocolat.  

We are really excited to debut the newest member of our superfood latte range, Lover’s Latte, as the main feature in this recipe. Lover’s Latte is an indulgent fusion of rich cacao, sweet carob and an arousing herbal blend including Maca, Damiana, Horny Goat Weed and Tribulus which are stimulating herbs that have been used for centuries to boost mood and arouse desire. Maca is a root that has been traditionally used as an aphrodisiac and to enhance energy and libido.  The three varieties of Maca (black, red and yellow) are each traditionally associated with supporting masculine, feminine or both energies. We have used a combination of all three Maca’s to make sure there is something in there for everyone ;).

Other than that, these delicious truffles also contain peanut butter, maple, dark chocolate buttons and cacao nibs - because YUM. We are well aware that these are a treat food, but we still want you to feel good about the fact that the cacao contains a lot of powerful antioxidants, peanut butter contains healthy fats, magnesium and vitamin B6 and as far as delicious chocolate treats go, this recipe is nice and low in sugar. There’s no reason not to indulge yourself!


1 cup smooth peanut butter

½ tsp chilli powder

1 tsp chilli flakes

½ tsp cinnamon

½ tsp nutmeg


2 tbsp Lover’s Latte

2 tbsp The Wholefood Pantry Maple Syrup

Pinch The Wholefood Pantry Himalayan Crystal Salt

125g The Wholefood Pantry Dark Chocolate Buttons

1-2 tbsp The Wholefood Pantry Cacao Nibs 

  1. Place a small frypan on medium heat and toast the cinnamon, nutmeg and chilli powder for 1-2 minutes until fragrant.
  2. Place peanut butter, Lover’s Latte, maple syrup, toasted spice mix and salt to a bowl and stir to combine.
  3. Shape into 12 balls and place them on a tray and into the fridge to set.
  4. Melt chocolate buttons over a double boiler (bowl placed over a saucepan of boiling water), allow to cool for a few minutes.
  5. Drop 1 to 2 truffles at a time into the melted chocolate and swirl them around.
  6. Use a fork to lift the truffles out of the chocolate. Allow any excess chocolate to drip off.
  7. Place the coated truffles on a wire rack over a tray covered with a piece of baking paper. 
  8. Repeat until all of the truffles are covered with chocolate coating.
  9. Place in fridge and allow to set
  10. Sprinkle with a combination of dried rose petals, cacao nibs and chilli flakes. 

Makes 12


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