Sweet Cocoa-Flax Truffles
Nutritional Info
- Servings Per Recipe: 25
- Amount Per Serving
- Calories: 31.4
- Total Fat: 1.8 g
- Cholesterol: 0.0 mg
- Sodium: 0.4 mg
- Total Carbs: 4.2 g
- Dietary Fiber: 2.0 g
- Protein: 1.4 g
View full nutritional breakdown of Sweet Cocoa-Flax Truffles calories by ingredient
Introduction
I was inspired to make these after one of the practicioners in my holistic nutrition college brought in coconut and flaxseed balls made with maple syrup. Well, I know that dates are a fantastic base for anything rich and sweet anyway, and who DOESN'T like chocolate truffles? The sesame oil and seed coating add a little bit of interest and "lighten up" the rich flavour of the dates and cocoa. I was inspired to make these after one of the practicioners in my holistic nutrition college brought in coconut and flaxseed balls made with maple syrup. Well, I know that dates are a fantastic base for anything rich and sweet anyway, and who DOESN'T like chocolate truffles? The sesame oil and seed coating add a little bit of interest and "lighten up" the rich flavour of the dates and cocoa.Number of Servings: 25
Ingredients
-
1/3 cup diced dates
1 cup water
1 tsp honey (or agave nectar)
1/2 tsp toasted sesame oil
1/4 tsp sea salt
1 cup ground flax seeds
1/2 cup cocoa powder
toasted sesame seeds and golden flax seeds, for rolling
Tips
For less mess when coating, use a zip-top bag and shake!
Directions
Combine dates and water in a small saucepan and place over medium heat.
Bring to a simmer and cook, stirring often, for 15-20 minutes, until very soft and falling apart.
Drain, reserving the liquid, and place into a blender with honey, oil and salt. Puree until very very smooth (you are looking for a paste consistency).
Mix together ground flax and cocoa in a small dish and add to the blender. Blend until the mixture is smooth and all one "paste" - add 1-2 tbsp of the saved date water if necessary, but you need to be able to form the mixture into balls.
Place sesame seeds in a shallow bowl or plate and roll small balls of the paste in them to coat.
Place balls on a parchment or foil lined baking sheet and chill 1-2 hours before enjoying.
Store, covered, in the fridge.
Bring to a simmer and cook, stirring often, for 15-20 minutes, until very soft and falling apart.
Drain, reserving the liquid, and place into a blender with honey, oil and salt. Puree until very very smooth (you are looking for a paste consistency).
Mix together ground flax and cocoa in a small dish and add to the blender. Blend until the mixture is smooth and all one "paste" - add 1-2 tbsp of the saved date water if necessary, but you need to be able to form the mixture into balls.
Place sesame seeds in a shallow bowl or plate and roll small balls of the paste in them to coat.
Place balls on a parchment or foil lined baking sheet and chill 1-2 hours before enjoying.
Store, covered, in the fridge.