Ooh this colder weather has got me thinking about chocolate.....
I steer clear of the commercial stuff because it's choc full (sorry!!) of cheap fats and sugar. And milk. Which is a big no-no for me as it brings me out in spots. Weirdly, I can eat butter and that doesn't trigger a reaction. We've all got our health quirks......but that's a topic for another day.
Instead I've been making Chocolate Nut Truffles. They're simple in a chuck-em-together-and-roll-em way and are perfect for a bit of kitchen pottering at the weekend. Yes you'll get chocolatey hands making them but that's not such a bad thing, right?
I used raw cacao powder (from the health food shop) because I love its mellow fruitiness and the fact it's higher in anti-oxidants than 'normal' cocoa powder which is roasted and 'dutched' which basically means washing it to remove the bitterness. With raw cacao powder you don't get the bitterness to begin with. Keeps things simple. Also means you don't need much sweetener, so they only contain 2 tablespoons of rice syrup (health food shop again!) or honey if you already have that in the cupboard, plus some vanilla.
They also contain coconut oil which I love. It's rich in lauric acid which has anti-viral and anti-bacterial properties. Plus it's high in medium chain fatty acids that are used by the body as a fast source of energy. It's also great for healthy skin, hair and nails. A real all-round powerhouse of healthiness.
The recipe's below. Check out my video below on the health-boosting benefits of coconut oil if you want to know a bit more.
CHOCOLATE NUT TRUFFLES:
- 2 1/2 cups nuts (I used almonds, brazils and cashews) + roughly chop them
- 100g salted butter (if you want these to be totally dairy free, replace butter with coconut oil)
- 100g almond butter
- 5 heaped tbsp coconut oil
- 2 large handfuls shredded (desiccated) coconut
- 1/2 cup raw cacao powder - I love Aduna Super-Cacao
- 1 tsp vanilla powder (or 2 tsp vanilla extract)
- 2 tbsp rice syrup (or honey)
- 4 tbsp ground almonds
- 1 tbsp chia seeds if you have them - if not then add 1 extra tbsp ground almonds
- MAKES ABOUT 24
- Line a baking tray with grease proof paper.
- Gently melt the butter, almond butter and coconut oil together.
- Put all the other ingredients in a bowl and mix.
- Pour over the melted butter/almond butter/coconut oil combo.
- Give it all another good mix. It will seem quite liquid until the oils re-set.
- Put in the fridge to firm up for about an hour - or you could put it in the freezer.
- Roll the mixture into bite-size balls and dip them in whatever coating you fancy. I used coconut and sesame seeds. Or leave 'em naked. Your call.
- Put them back in the fridge until you're ready to eat them.
- They'll keep for a few weeks in the fridge.
Be Glorious. Stay Well. Rebecca x