Chocolate truffles - superfood
How can chocolate be good for you? These little balls of rich antioxidant are so easy to make and satisfy even the biggest chocolate cravings.
- This recipe is for people wishing to avoid refined sugar and dairy.
- 280g chocolate ( 100% dark chocolate)
- ¾ cup coconut cream
- 3 teaspoons coconut oil
- ½ cup organic maple syrup plus 2 teaspoons ( this can be reduced or increased depending on how bitter you like chocolate)
- Flavouring ( I used a hazelnut essence or a vanilla extract - optional)
- Cocoa for dusting
- Toasted coconut for dusting
- Can use toasted finely chopped flaked almonds
- Melt the chocolate in glass bowl in the microwave, be careful not to burn it. Add the coconut oil to this and allow it to melt into the chocolate. Once everything is nicely melted, add the flavouring if using and the coconut cream and mix well. The chocolate will thicken and go a little grainy, Don't panic, put a little elbow grease into it and mix vigorously. It should become lovely, shiny and thick.
- Pop the bowl, covered, into the fridge for about 2 hours to thicken and harden a little to make it easier to deal with.
- Once it is a ready, use a teaspoon to dig out small quantities, roll them in the palm of your hands into a balls. Dunk these into either the cocoa or the coconut. A lovely messy job, get everyone to help. At best the mixture is a lovely hand moisturiser!
- Store them in an airtight container in the fridge for about 2 weeks or at room temperature for a few days - if they last that long!
Amanda In The Kitchen http://www.amandainthekitchen.com/