Chocolate Truffles

One of my favourite gifts to give family and friends is the gift of food. 

Here’s a favourite quote ‘The people who give you their food give you their heart’ - Cesar Chavez

Research suggests (as if we didn't know already) Cocoa/cacao (and dark chocolate) has been shown to have a range of psychological effects, including enhanced arousal, cognitive function, and stimulation of feelings of wellbeing and euphoria!

Cocoa/cacao contain prebiotic goodness which the beneficial microbes in your gut eat up and ferment into anti-inflammatory compounds. Amongst other benefits these compounds may help to improved mood.

Maria Moore from the American Chemical Society says “The good microbes, such as Bifidobacterium and lactic acid bacteria, feast on chocolate; When you eat dark chocolate, they grow and ferment it, producing compounds that are anti-inflammatory.”

Fantastic - prebiotic goodness and a fabulous tasting, fudgy chocolate truffle! 

Have a look at the YouTube recipe video here.

Note if you can't tolerate chocolate/cocoa then these balls are just as delicious & healthy made without cocoa, see below swaps. 

1 cup nuts (120g) I like raw almonds or use mixed nuts
⅓ cup cacao or cocoa powder (40g)
5-6 pitted fresh (Medjool) dates (90g), or a mixture of dried figs/pitted dates 
4-6 pitted dried prunes (35g), (for fudgyness) 
approx. 5 tablespoons coconut milk (80 mls)
1-2 tablespoons chia seeds
Optional - 1 pinch of salt (which helps to bring out the chocolate flavour)

Leave as is or add in:
Finely grated zest from 1 unwaxed orange
Or 1 teaspoons cinnamon powder
Or ½ teaspoons cardamom powder and ½ teaspoons star anise powder

Blitz the nuts and cacao in a food processor until the nuts are ground.
Then add the rest of the ingredients and blitz until well combined.
If you don't have a food processor, then grind the nuts in a blender/smoothie maker, then tip out into a bowl;  Next blend well the coconut milk and dates/prunes in the blender/smoothie maker. Then tip into the ground nuts bowl, along with all the ingredients, and mix well with a spoon. 
Roll into 1 tablespoon size balls, then coat the outside by rolling in either cacao/cocoa powder or toasted coconut flakes or crushed nuts such as pistachios or leave nude.
Alternatively flatten out the mixture in the base of a small baking paper-lined square cake tin, so that the mixture is about 2 cm thick. Cover and allow to cool in the fridge for afew hours or overnight. Take the mixture out of the fridge and using small cookie cutters, cut out heart or round shapes.
Store the truffles in the fridge for up to a week, sealed in an airtight container. Or freeze.

If you can't tolerate cocoa/chocolate then leave it out of the recipe. Instead add in plenty of flavours such as cinnamon or other sweet spices.

Also did you know that prunes are great for bone health as well as gut health!