Monday, February 14, 2011
Not Your Usual Chocolate Truffles
If Vday is just a marketing ploy for chocolate companies, at least we can choose sustainable chocolate to get that fix. I'll take any excuse to celebrate love, and like to gift my loved ones with tokens such as these. Chocolate is a great gateway drug for getting other good things into people, like high-antioxidant dried fruits and nuts, immune-stimulating coconut oil and powdered herbs, such as maca, siberian ginseng and various Chinese herb formulas. I've also made them with carob powder for my loved ones who don't indulge in chocolate. These nutrient-dense delights can be a dessert or snack, and will induce a lovely chocolate high without the usual subsequent crash and cravings. I make 'em bitter, spicy and just a bit sweet, so the taste of chocolate shines through.
1 cup almonds, walnuts, pecans or other nuts of your choice
½ cup goji berries, raisins or prunes
¼ cup coconut oil or coconut ghee
½ cup Fair Trade cocoa powder (raw if you like)
1 tablespoon blackstrap molasses
1 teaspoon cinnamon
1/8 teaspoon cayenne pepper
Dash sea salt
½ teaspoon vanilla or almond extract
2-4 tablespoon s of a granule Chinese herb formula of your choice, or powdered herbs such as astralagus, maca or Siberian ginseng (optional)
Soak the nuts overnight, or for several hours if possible, in filtered water. Add the dried fruit to the soaking nuts an hour or two before you plan to make the truffles. Drain the nuts and fruit and place into a food processor, grinding into a paste. Add the remaining ingredients and blend until smooth. Roll into small balls, coating with more carob or cocoa powder, shredded coconut or cocoa nibs if you like. Store the truffles in the fridge, and bring to room temperature for serving.