Whether you love or loathe Valentine’s Day, these chocolate, chilli and coconut truffles are just the thing to make on the weekend. And they’re better for you than a box of Charbonnel et Walker, thanks to coconut’s high levels of medium-chain triglycerides – a type of fat that’s associated with heart health. Plus, the flavanols found in cocoa powder lower blood pressure and reduce inflammation in your body. Our weekends could sure use a kick right now, so we’ll be welcoming these chilli truffles with open arms.
INGREDIENTS:
FOR THE TRUFFLE BASE:
1 cup shredded coconut
2 cups walnuts
3 ⁄4 cup cocoa powder
1 ⁄2 cup agave nectar or maple syrup
1 ⁄2 cup coconut oil
1 teaspoon sea salt
1 tablespoon vanilla extract
2 tablespoons ground pasilla chile
2 teaspoons ground cayenne
FOR THE CHOCOLATE SHELL:
1 cup coconut oil
1 ⁄2 cup agave nectar or maple syrup
1 ⁄2 cup cocoa powder
1 teaspoon salt
1 teaspoon vanilla extract
Optional: Ground cayenne and/or paprika (to make spicy) or sea salt
METHOD:
1. Make the truffle base: In a food processor, combine the coconut and walnuts, and process for 15 to 30 seconds. Add the remaining truffle base ingredients and process until incorporated.
2. Put the base in the refrigerator for 20 minutes to chill.
3. Roll into truffle-size balls (or slightly smaller) and place on a parchment-lined baking sheet. Place in the freezer for 20 to 30 minutes.
4. Make the chocolate shell: Combine all the shell ingredients in a food processor or blender.
5. Remove the truffle balls from the freezer and dip into the chocolate shell with a fork.
6. Set the truffles back on the parchment paper, sprinkle with cayenne, paprika, or sea salt, if desired, and return them to the freezer to set up for at least 30 minutes.
IMAGE & RECIPE COURTESY OF RAW, VEGAN, NOT GROSS. COPYRIGHT © 2016 BY LAURA MILLER. EXCERPTED BY PERMISSION OF FLATIRON BOOKS, A DIVISION OF MACMILLAN PUBLISHERS.
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