Feel like a healthy chocolate fix ? Well you just can’t go past these delicious chocolate truffles. They take around 10 minutes and make a great healthy and sustaining snack. Perfect for outdoor activities such as long bike rides, hiking, sailing, picnics, long walks on the beach or a healthy dessert to have with coffee.
What it’s good for:
Walnuts are a great source of anti-inflamatory omega 3 that is great for heart and brain health. Chocolate is associated with a reduced risk for heart disease, stroke, and diabetes according to studies from the British Medical Journal. Chocolate contains compounds that act as stimulants believed to boost serotonin and endorphin levels in the brain. It contains the stimulants theobromine and caffeine that can increase alertness and give you a pleasurable sensation similar to the high people get after exercise. Dates are a good source of minerals and adding a little cinnamon can help stabilise blood sugar levels.
Makes 20 balls.
250 g (8 3/4 oz) walnuts
1 heaped tablespoon raw cacao powder or good quality dark cocoa powder
2 tablespoons healthy chef pure protein ( our grass-fed WPI or Organic Pea Protein )
1/4 teaspoon ground cinnamon
pinch sea salt
1 teaspoon vanilla bean
10 fresh-pitted dates
Coconut, goji berries, nuts, cocoa.
Combine walnuts, cocoa, salt, protein and cinnamon in a food processor.
Process 15 seconds until crumbly.
Add vanilla and dates then process until mixture is combined. If squeezed together, it should form into a soft ball.
Add 2 tablespoon of water – only if needed so that the mix forms a soft ball. The mix should be firm and sticky, but not mushy.
Remove chocolate truffle mixture from the food processor into a bowl.
Form into 20 round balls.
Roll balls in your choice of garnish.
Store in the fridge covered for up to 2 weeks.
almonds can be used in place of walnuts.
MORE CHOCOLATE RECIPES:
Chocolate Cup Cakes
Naked Chocolate Cake
Chocolate Chip Cookies
Red Velvet Cupcakes
Really Good Chocolate Cake
Raw Chocolate Cupcakes
All content and Photography Copyright Teresa Cutter 2013