Healthy Chocolate Protein Truffles
Yesterday I visited my favourite health shop to stock up on raw cacao, fresh dates, quinoa, apple vinegar and a gluten free flour. Instead of quinoa I decided to buy freekeh (as it was considerably cheaper) so I’ll be experimenting with that over the next few days. I also found brown rice vinegar and brown rice flour and I’ve already created a lovely spicy salad using the vinegar which I’ll share soon!
Anyway…chocolate! 🙂 Do a quick search for healthy chocolate recipes and invariably you’ll get a variety of lara bar, fudge baby or protein ball recipes. As I’ve not found many dairy free chocolates that I actually relish the thought of eating, I’ve been making these delicious bitesize truffles for several years to satisfy my sweet tooth!
Gather
- 50g soaked almonds (soak overnight & remove skins)
- 50g pitted dates
- 1 /2 tsp rose water
- 10g sesame seeds
- 5g raw cocoa powder
Prepare
- Sprinkle the rose water over the inside of the dates (if you can, leave them a couple of hours to marinate).
- Put all the ingredients in a food processor and pulse until the mixture forms a natural ball (if you have a small processor do this in two batches).
- If you have a small chocolate mould you can use this to make the truffles, otherwise either make a log which can be sliced, or roll the mixture into bite sized balls.
- Once formed, put the truffles in the fridge to firm up.
- Dust with cocoa powder or sesame seeds.
- Enjoy!
Store
- Store covered in the fridge.
- Can be frozen for a different experience.
Variations
There are so many variations you can make even when making one batch. I made 5 truffles (a third of the mix) with this recipe then I added an extra teaspoon of rosewater along with a flat level teaspoon of wheatgrass powder. After making five of these, I then added a final 5g of sesame seeds and finished up the mix. Delicious, I have three different tasting truffles (and different shapes so that they are identifiable)… well I did! lol… there’s only a couple left altogether now!