Tuesday, December 10, 2013

Chocolate Truffles

Makes 20 balls.

250 g (8 3/4 oz) walnuts
1 heaped tablespoon raw cacao powder or good quality dark cocoa powder
2 tablespoons healthy chef pure protein ( our grass-fed WPI or Organic Pea Protein )
1/4 teaspoon ground cinnamon
pinch sea salt
1 teaspoon vanilla bean
10 fresh-pitted dates

To Decorate:

Coconut, goji berries, nuts, cocoa.

Combine walnuts, cocoa, salt, protein and cinnamon in a food processor.
Process 15 seconds until crumbly.
Add vanilla and dates then process until mixture is combined. If squeezed together, it should form into a soft ball.
Add 2 tablespoon of water – only if needed so that the mix forms a soft ball. The mix should be firm and sticky, but not mushy.
Remove chocolate truffle mixture from the food processor into a bowl.
Form into 20 round balls.
Roll balls in your choice of garnish.
Store in the fridge covered for up to 2 weeks.

Nutrition per truffle

Protein: 3.3 g
Carbs: 3.2 g
Total fat: 8.6 g
Saturated: 0.6 g
Sodium: 3 mg
Fiber: 1.2 g
Kilojoules: 426
Calories: 102

almonds can be used in place of walnuts.

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