I know it sounds a bit counter productive but these are not going to last long in the fridge. You’ll be diving in for more with every last mouthful. These chocolaty morsels are a new recipe from my latest recipe book.
Although not exactly textbook truffles, take a walk over to the dark side and you’ll discover that they are not only delicious and texturally sound but can also fit the bill when you’re in need of an easy chocolate fix.
A perfect accompaniment for your cup of tea, why not infuse them with your own flavours such as peppermint or orange to make them unique.
Wrapped up in pretty boxes and tied with ribbon, they make the perfect homemade gift. It’s best to house them in the fridge until you’re ready to give them, if you can last that long from opening the refrigerator door.
Chocolate Truffles can be frozen for up to a month in a sealed container, then all you need to do is drag them out and pop them into the fridge a few hours before consuming.
Makes 28 truffles
- 250 ml (9 fl oz/1 cup) additive-free coconut milk
- 125 g (41/2 oz/1/2 cup) nut butter
- 30 g (1 oz/1/4 cup) ground cacao
- 60 g (21/4 oz/1/2 cup) chia seeds
- 75 g (21/2 oz/1/2 cup) raw sesame seeds
- 75 g (21/2 oz/1/2 cup) raw pumpkin seeds
- 75 g (21/2 oz/1/2 cup) raw sunflower seeds
- 75 g (21/2 oz/1/2 cup) coconut flour
- 21/2 tablespoons rice malt syrup, or sweetener of your choice
- Place all ingredients in a food processor and pulse until smooth
- Remove 1 tablespoon of the mixture and use your hands to form small balls
- Repeat with the remaining ingredients
- These will keep in a sealed container in the fridge for 2 weeks, and the freezer for 3 months
Supercharged tip: Blending chia seeds makes them more bio-available for the body. These are also delicious rolled in grated coconut
For more information about my new recipe book Eat Yourself Beautiful click here.