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Healthy Chocolate Truffles To Die For

 

I love chocolate - I’ll even go as far as to admit that I’m a chocoholic – and the festive season never fails to remind me of this fact.  Sadly, almost all the chocolate bars, biscuits, cakes, desserts, brownies, spreads and ice-cream available in this beautiful world contain the two things that genuinely don’t love me: milk and sugar. 

In all honesty, I don’t think milk and sugar agree with most of us - milk is after all designed for baby cows (and their four stomachs) and sugar, well, have you ever seen a sugar cane, or tried to chew one?  Even if you had the spare time or inclination to spend an entire day gnawing away at a sugar cane, you’d be hard pushed to extract the same amount of sugar as you’d find in just one chocolate bar.

But this story has a happy ending because I’ve put together the easiest and most delicious recipe for chocolate truffles that are raw, healthy and vegan.  Please don’t dismiss this recipe because they're 'healthy' or that all four ingredients are extremely good for you - hand on heart, you won't be compromising on taste, in fact they taste like the nicest chocolates I’ve ever had.  And I’ve had a few. 

To make 20 Chocolate Truffles:

Time: 10 minutes

Ingredients:

150g of raw cashew nuts
8 medjool dates (pitted)
2 or 3 tablespoons of raw cacao powder (depends how chocolatey you want them) not Cocoa*
2 tablespoons of coconut oil

What to do:

1.  First of all, put all the nuts into a blender/food processor to be chopped up until smooth

2.  Then I would add the dates, cacao powder and coconut oil – and try to blend them all together as best as you can

3.  Then decant the mixture onto a clean, flat surface and with your hands you might want to roll the mixture a bit more to make sure that everything is well mixed in

4.  Then you can start pulling off wee chunks and roll them into truffle sized balls in your hands

5.  Put your truffles into a tupperware dish or an airtight dish and put in the fridge for them to set

* Raw cacao is made by cold-pressing unroasted cocoa beans. The process keeps the living enzymes in the cocoa and removes the fat (cacao butter).  Cocoa looks the same but it’s not, cocoa powder is raw cacao that’s been roasted at high temperatures. Roasting changes the molecular structure of the cocoa bean, reducing the enzyme content and lowering the overall nutritional value.

Raw Cacao lowers insulin resistance, reduces blood pressure, reduces your risk of cardiovascular disease, boosts your mood and is high in minerals like magnesium, iron and potassium.


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