Christmas Healthy Chocolate Truffle Recipe
Christmas is well and truly on its way! We have some treats to get you in the spirit from @coconutandbliss. These deliciously healthy chocolate truffles will leave you wanting more.
Ingredients
Brownie Balls1 ½ cups almond meal
1/4 tbsp buckwheat flour
2/3 cup cacao powder
2 tsp baking powder
4 organic, free range eggs (or chia eggs if vegan)
2 tsp bean vanilla powder
1/2 cup coconut oil, melted
1/3 cup coconut sugar
2 tsp mesquite (optional)
3 tbsp almond (or macadamia) butter
½ cup coconut milk (or milk of choice)
½ cup hot water
2-4 tbsp water, extra
Cashew Cream
½ cup cashews, soaked for an hour
½ cup macadamias, soaked for an hour
¼ cup coconut milk
1 tbsp water (if required for consistency)
2 tbsp pure maple syrup
1 tsp beetroot powder
Mint leves, to serve
Method
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Preheat the oven to 160 degrees celsius.
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Place all ‘brownie’ ingredients into a mixing bowl (except for extra water). Stir until well combined.
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Pour into a small to medium rectangular tin lined with baking paper.
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Bake for 20-30 minutes or until just cooked.
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Once cooled, crumble and place in a food processor with the extra water. Add a little at a time until the mixture comes together.
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Roll into balls (about 2 tablespoons per ball) and place in the fridge.
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For the topping, place the cashews, coconut milk, water and maple syrup in the blender. Blend on high speed until very smooth.
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Remove about 1-2 tbsp of the mixture into a small bowl and stir in the beetroot powder to make a ‘red’ cashew cream.
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Place a teaspoon of the ‘white’ cashew cream over each individual truffle and place back in the fridge.
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Using the end of a spoon, place a dot of the ‘red’ cashew cream on top of the truffle and some mint. Alternatively use chopped up goji berries.
Makes 12- 14
Enjoy! xx
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