Christmas is well and truly on its way! We have some treats to get you in the spirit from @coconutandbliss. These deliciously healthy chocolate truffles will leave you wanting more.
1 ½ cups almond meal
1/4 tbsp buckwheat flour
2/3 cup cacao powder
2 tsp baking powder
4 organic, free range eggs (or chia eggs if vegan)
2 tsp bean vanilla powder
1/2 cup coconut oil, melted
1/3 cup coconut sugar
2 tsp mesquite (optional)
3 tbsp almond (or macadamia) butter
½ cup coconut milk (or milk of choice)
½ cup hot water
2-4 tbsp water, extra
½ cup cashews, soaked for an hour
½ cup macadamias, soaked for an hour
¼ cup coconut milk
1 tbsp water (if required for consistency)
2 tbsp pure maple syrup
1 tsp beetroot powder
Mint leves, to serve
Preheat the oven to 160 degrees celsius.
Place all ‘brownie’ ingredients into a mixing bowl (except for extra water). Stir until well combined.
Pour into a small to medium rectangular tin lined with baking paper.
Bake for 20-30 minutes or until just cooked.
Once cooled, crumble and place in a food processor with the extra water. Add a little at a time until the mixture comes together.
Roll into balls (about 2 tablespoons per ball) and place in the fridge.
For the topping, place the cashews, coconut milk, water and maple syrup in the blender. Blend on high speed until very smooth.
Remove about 1-2 tbsp of the mixture into a small bowl and stir in the beetroot powder to make a ‘red’ cashew cream.
Place a teaspoon of the ‘white’ cashew cream over each individual truffle and place back in the fridge.
Using the end of a spoon, place a dot of the ‘red’ cashew cream on top of the truffle and some mint. Alternatively use chopped up goji berries.
Makes 12- 14
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