This recipe is a variation from the recipe in my GUT HEALTH DIET book. I often make these as a treat for my family and they make a wonderful Christmas after dinner sweet treat. You can vary the ingredients according to what you have in your cupboards. I love using lucuma which gives the truffles a creamy, caramel flavour. Adding some stem ginger packs plenty of flavour and sweetness without the need for additional syrups.
Difficulty – Easy
Time – 15 minutes preparation, 1-2 hours chilling
Makes 16 truffles
What’s good about it?
Cocoa and Dark Chocolate is loaded with antioxidants including polyphenols, flavanols and catechins. These active compounds together with its magnesium content have been shown to improves several important risk factors for heart disease. Dark chocolate can help protect LDL cholesterol from oxidative damage while increasing the benefit HDL cholesterol. The flavanols in dark chocolate help produce Nitric Oxide known to improve circulation and lower blood pressure.
- Place the cashew nut butter, syrup, cacao powder and melted chocolate in a food processor and combine. Add the remaining ingredients and process to form a soft dough.
- Place the mixture in a bowl and chill in the fridge for a couple of hours until firm. Alternatively place in a freezer to firm up.
- When the mixture is firm use a spoon to scoop out walnut size balls. Roll into balls and place on a sheet of baking parchment.
- Roll the truffles in cacao powder or desiccated coconut and store in the fridge until required.
Did You Know?
Ginger is a great anti-inflammatory food and perfect for easing nausea.
115g Cashew or almond nut butter
60g Ginger syrup (syrup from jar of stem ginger)
2tbsp cacao powder
60g raw cacao butter or chocolate melted
2tsp maca powder
1tbsp Lucuma powder
1tsp Vanilla extract
1tsp ground cinnamon
30g Shelled hemp seeds
40g dried cherries or other dried fruit
1-2 stem ginger pieces finely chopped