Raw Chocolate Truffles
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 201.2
- Total Fat: 9.9 g
- Cholesterol: 0.0 mg
- Sodium: 4.6 mg
- Total Carbs: 28.6 g
- Dietary Fiber: 5.8 g
- Protein: 4.2 g
View full nutritional breakdown of Raw Chocolate Truffles calories by ingredient
Introduction
Raw Chocolate Truffles are not like store bought truffles, but are delicious in their own right. If you like raw cookie dough, you will like these. Raw Chocolate Truffles are not like store bought truffles, but are delicious in their own right. If you like raw cookie dough, you will like these.Number of Servings: 16
Ingredients
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Ingredients:
* Coconut, raw, 3/4 cup, flaked
* Coconut Oil or Butter, 4 tbsp
* Raw Sunflower Seeds, without salt, 1 cup
* Dates, 2 cup, pitted, chopped
* Cocoa, dry powder, unsweetened, 1/4 cup
* Honey, 1/4 cup
* Maple Syrup, 2 tbsp
* hemp fiber/protein, 1/4 cup
*1/4 cup unsweetened coconut, shredded
Directions
Makes about 50 truffles, for 3-4 per person.
Grind sunflower seeds in a coffee grinder-set aside
Put coconut flakes in food processor to grind. Add the sunflower seed powder to the flakes and pulse a few times. Add the cocoa and hemp powder and grind til well mixed.
Remove the mixed ingredients from the processor. Put dates into the processor and chop until in little pieces. Add the above mix back into the processor and grind until well mixed. Add the coconut oil or coconut butter to the mix. Then add the honey and maple syrup and grind until it forms a ball. If it isn't well mixed enough, you can knead by hand.
Make into 1 1/2 teaspoon sized balls (I only measure one and use it as a guide).
Roll in shredded coconut and put on a plate. Continue until all mixture is used up.
Put in the refrigerator for 1 hour, or if you are in a hurry, put in the freezer for 10 minutes.
Notes:
I prefer the coconut butter to the oil. Coconut butter is whole coconut ground into a paste, so it will be lower in oil, and I love the flavor and texture it adds, but oil is good too, just a little softer.
I usually make 1/2 a recipe.
You can use mesquite powder instead of hemp protein.
Number of Servings: 16
Recipe submitted by SparkPeople user MABLAIR1.
Grind sunflower seeds in a coffee grinder-set aside
Put coconut flakes in food processor to grind. Add the sunflower seed powder to the flakes and pulse a few times. Add the cocoa and hemp powder and grind til well mixed.
Remove the mixed ingredients from the processor. Put dates into the processor and chop until in little pieces. Add the above mix back into the processor and grind until well mixed. Add the coconut oil or coconut butter to the mix. Then add the honey and maple syrup and grind until it forms a ball. If it isn't well mixed enough, you can knead by hand.
Make into 1 1/2 teaspoon sized balls (I only measure one and use it as a guide).
Roll in shredded coconut and put on a plate. Continue until all mixture is used up.
Put in the refrigerator for 1 hour, or if you are in a hurry, put in the freezer for 10 minutes.
Notes:
I prefer the coconut butter to the oil. Coconut butter is whole coconut ground into a paste, so it will be lower in oil, and I love the flavor and texture it adds, but oil is good too, just a little softer.
I usually make 1/2 a recipe.
You can use mesquite powder instead of hemp protein.
Number of Servings: 16
Recipe submitted by SparkPeople user MABLAIR1.
