Wednesday, December 11, 2013

Chocolate Mesquite Truffles

These chocolate mesquite truffles would make the ideal Christmas gift, or after dinner treat on Christmas day! Made with wholesome nuts, seeds, coconut oil, dates and the superfood mesquite, they are rich and decadent, while still being a nutritious choice at this festive time.

Mesquite powder is extracted from the seeds of the mesquite plant, which is found in the southwestern United States and parts of South America. It has a sweet but nutty taste with a hint of caramel, and is used by many for flavouring in both food and drinks.

Mesquite powder is rich in a number of vitamins, minerals, and amino acids. It has high levels of calcium, which is important for maintaining healthy hair, skin, and bone strength. It is also an excellent source of protein and is gluten-free.

Serves 24

10 medjool dates
1 cup walnuts
1/4 cup whole linseeds
1/4 cup pumpkin seeds
1/4 cup sunflower seeds
1/2 cup cacao powder (or cocoa)
1 tbsp  mesquite powder
1 tbsp coconut oil melted
1 tsp vanilla essence (the real stuff)
1-2 tbsp rice milk or water
2-4 tbsp cacao powder (or cocoa) for rolling
pinch of salt

Place all of the nuts and seeds in a food processor, grind until relatively smooth but still has some texture. Add the dates, mesquite powder, coconut oil and salt and blend until dates are well mixed in. If needed add enough rice milk or water until the mixture is well combined. You want the mixture to be sticky enough so that your truffles stay together, but not wet. scoop out a teaspoon full at a time and roll into a ball in your hands. Roll each truffle in the cacao powder. Store in an airtight container in the fridge for up to two weeks.

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