As my addiction to sugar continues so does my need to figure out a better way to get my dosage. Given the big delicious bottle of maple syrup in my pantry thanks to my Canadian friends, I created these little balls of heavenly goodness.
For those gym goers… these are a great energy boost. For those not so inclined (me included) it’s a lick your lips… and not straight to your hips! Don’t get me wrong, you don’t want to have all of these in one sitting but if you are looking for a sweet treat, they are better than anything available in your confectionary aisle thats for sure.
I added a little sea salt and chilli powder to mine so have a play around with the flavours you like. Sprinkling lavender, adding peanut butter to the mixture or topping with fresh berries or herbs are all fun ideas that would be gorgeous 🙂
Raw chocolate truffles
Makes 12-14
Ingredients
Truffle:
1/2 cup desiccated coconut
1 cup cashews
1/2 cup cocoa powder
1/4 cup coconut oil
1/4 cup maple syrup
1/2tsp salt
1/2tsp vanilla extract
Ganache:
1/4 cup coconut oil
1/4 cup maple syrup
1/4 cup cocoa powder
1/2tsp salt
1/2tsp vanilla extract
Method
Using a food processor or blender, blend the cashews and desiccated coconut until you have a flour sand like mixture – about 15-30 seconds. Mix in all other truffle ingredients and mix until you have a dough like mixture. Put into a bowl and freeze for 20 minutes.
Remove the mixture from the freezer and working quickly roll out 5cm balls. Put the truffles in the fridge to set for a further 20 minutes.
While they are setting blend your ganache ingredients together. 3-5 seconds is all it will take. If you over blend the ganache will split. Pour the ganache into bowl.
Once the balls are cool and firm gently press a fork into the middle of each and dip them in the ganache until fully coated. While the chocolate is still wet and setting – sprinkle over your sea salt, chilli powder, lavender, more cocoa … anything you like!
Leave them in the fridge for 20 minutes before tucking in or until you are ready to serve. These will last in your fridge for a week in an airtight container – if you can resist that long.
