This time of year is notorious for copious amounts of food and drink, especially those sorts of foods and drinks that you swore off consuming around January 1st of this year. And the year before. In my experience, Christmas isn’t Christmas without overindulgence and a tinge of regret, but it is nice that you can throw a few healthier Christmas treats into the mix. These truffles are chocolatey and sweet with a hint of Christmas, and also protein packed, vegan (if you forego the white chocolate drizzle, and WPI) and gluten free. Go to town.
Ingredients
- ¼ cup sunflower seeds
- ¼ cup almonds
- 4 dates
- 3 tablespoons Organic Cacao WPI
- 3 tablespoons Organic Cacao
- 1 teaspoon vanilla
- 1 teaspoon mixed spice
- 1/2 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 2 tablespoons coconut oil
- 1 tablespoon water
- pinch of sea salt
Optional Coatings
- 1 tablespoon cacao
- 1 teaspoon powdered agave sugar
- 1 teaspoon allspice
- 1 tablespoon white chocolate, melted
Method
- Add the almonds and sunflower seeds to the food processor and blitz for one minute.
- Next, add the remaining ingredients, and blitz thoroughly until the ingredients have combined and formed a ball.
- Using your hands, roll little truffle sized balls of the mixture. I made about 20.
- Once you have rolled them all, pop them in the fridge. If you are coating them in the spiced-cacao coating, mix together the cacao, spice and agave sugar, and roll each truffle in the mixture.
- If you are feeling extra fancy, drizzle them with the melted white chocolate. You could also add a few drops of peppermint extract or freeze dried raspberries to the truffle mix for extra festivity feels. They keep well in the fridge or freezer in an airtight container.
