Wednesday, October 16, 2013

Chocolate Seed Truffles

I've made these truffles nut-free for those of you who can't eat nuts, and also as a more affordable option as seeds are far cheaper than nuts. With only a handful of other simple and nourishing ingredients they make the perfect snack for curbing sugar cravings!


Seeds are extremely high in nutrition, especially when you eat them raw. Heat destroys many of the beneficial vitamins and minerals. Always remember, eat seeds naturally…eat them raw.

                                           Reserve some of the ground seed mixture to roll your truffles in.

Makes around 20

1 1/2 cups sunflower seeds
1/4 cup pumpkin seeds
1/4 cup sesame seeds
1/4 cup linseeds
1 tbsp hulled tahini (i recommend using hulled tahini for this recipe as un-hulled can have a strong flavour that could be over powering)
15 medjool dates (1 1/2 cups), pitted
1/2 cup cacao powder
1 tsp vanilla essence (the real stuff)
pinch of salt
1 -2 tbsp water
2 tbsp seeds of your choice

Place the first four ingredients into a food processor and process until relatively fine. Take 1/2 a cup of this mixture and set it aside for rolling your truffles in later. Add remaining ingredients to the ground seed mixture and continue to process until a thick dough is formed. Remove from food processor and roll into balls, dust each ball with the ground seed mixture and other seeds of your choice. Keep in fridge in an air tight container for two weeks.

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