Truffles: quick fix for a not so naughty indulgence
by Grace Laura

It’s no secret we ladies love the sweets. And I am, without a doubt, no exception to the rule. I find myself making dishes that revolve around breakfast or dessert just so I can eat sweets again. So naturally, with a passion in health, I rose to the occasion to think of a healthy way to make my sweet tooth not so naughty.

The following recipe is pretty easy (psst… and fun) to make! Hint, hint: I’m a big believer that the best things come in the most simplistic form, both in life and in diet.

So today I encourage you to indulge in something deliciously wholesome. Whether you’re enjoying them with a simple dusting of raw cacao or going all out with a candy coating.

Truffles:

  • 1 c. Medjool Dates

  • 1/4 c. Walnuts

  • 1 tbsp. Raw Cacao powder

  • 1/2 tsp Maca Powder

  • Pinch of Cayenne if you’re feeling a little zesty

Toss all of your ingredients in your food processor until well combined. You’ll see the mixture form a big ball once it’s done.

Roll out your dough and form into balls to place on a sheet pan. Place truffles in freezer for ten minutes.

Candy Coating:

  • 1/4 c. Raw Cacao Powder

  • 1/4 c. Coconut Oil, softened

  • 1 tsp. Maple Syrup

  • Pinch of salt

Blend all of your ingredients until combined. Not for too long or you’ll see the ingredients start to separate.

Take your truffles out of the freezer and toss them in the chocolate sauce and then onto unbleached parchment paper to place in the freezer for another ten minutes.

Truffles will keep in fridge for five to seven days.

Note

I dipped my truffles twice for more of a solid candy coating in this photo. If you’re wanting to make these as a gift, I would suggest this approach.

See? Told you, easy like Sunday morning…

Share
Comments: 3

Grace Laura

A Texas native and healthy living enthusiast, Grace is a vegetarian cook who strives for wholesome meals that appeal to like minded souls. Being connected with the earth and all the possibilities it has to offer us, she finds inspiration in sharing her experience through photography and her own personal journey on being a green activist.
  1. Heather says:

    What kind of flowers did you use as your embellishments for these lovely morsels? ❤

    • Grace Laura says:

      Those little beauties are violets.
      I picked them from a garden we had inside a country club I previously worked at.
      Rose petals are also a great idea for chocolate. Much easier to find and they come in many different colors. Just make sure they’re organic and pesticide free and to not consume stems or leaves when choosing an edible flower.

    • Rodri says:

      I just made some last night as well, but only used coca oil, lactose free ctalocohe (not sure if I spelled that right) and chopped walnuts. Delicious!!! Today I made bounty ctalocohe even more delicious! Very cool blog missy!

post a comment

Leave a Reply

Your email address will not be published. Required fields are marked *


© 2014 Sisterhood of the Traveling Mats. Design by The Darling Tree. Development by Hyphen.