Maqui Berry Sunflower Butter Bites

When I was conducting recipe testing for my latest book, Superfood Juices & Smoothies, Navitas Naturals sent me a bundle of superfood powders to experiment with. Some of my favorites were their freeze-dried wheatgrass powder, ground camu camu berries––a whole food supplement that is ridiculously high in Vitamin C, and maqui berry powder.

The latter has turned out to be a star player in many of my smoothie and snack recipes. Its robust, almost smokey flavor and rich purple hue make it simply divine to eat. When I processed it with low-glycemic yacon syrup (my #1 go to sweetener), and sticky sweet sunflower butter, the result was pure protein and antioxidant-rich goodness on-the-go that tastes just like peanut butter and jelly.

You may find yacon and maqui berry powder at your local health food store or you can order online direct from Navitas. Note that coconut nectar, maple syrup, and honey will also work beautifully as substitutes for yacon, as will acai berry powder as a stand in for maqui.

Check back soon for another dreamy recipe I just conjured up…Maqui Hot Cacao. This Chilean superberry LOVES Cacao! Well, who doesn’t?

Makes: approx. 20 bites

Time: 15 minutes


Food processor


1/3 cup maqui berry superfood powder (or acai berry powder)

1 ½ tablespoons coconut oil

2 tablespoons cacao powder

2 tablespoons yacon syrup

¼ cup pitted medjool dates (about 4 each)

½ cup sunflower butter (may also use hemp, pumpkin, pecan, walnut, or any other nut or seed butter)

Pinch sea salt

2 tablespoons hemp, sesame, or crushed sunflower seeds (for rolling)


  1. Combine maqui berry (or acai) powder, coconut oil, cacao powder, yacon syrup, dates, hemp or other butter, and sea salt in a food processor.
  2. Process until thoroughly combined and a very dense paste is achieved, about one minute.
  3. Scoop 1 teaspoon at a time into the palms of your hands (coated with coconut oil), and roll the scoop into a truffle ball.
  4. Sprinkle hemp seeds onto a plate, and roll each bite in seeds to coat. Transfer to a clean plate and refrigerate until ready to eat.


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