Time for an alternative dessert! Although this is a gluten-free, dairy-free, and refined sugar-free recipe, you might notice your sugar monster appearing out of nowhere and if you were highly addicted to sugar before, you might notice that this can become a cascade food for you - so pay attention so that you eat these consciously.
Now that we cleared that, let's get into this delicious recipe, shall we?
Ingredients
Truffles:
2 cups jumbo Medjool dates, pitted
1 cup almond flour
1⁄4 cup chia seeds
1⁄4 cup flaxseed meal
1⁄4 cup cacao powder
1⁄4 cup agave syrup or maple syrup
2 tbsp almond milk
Chocolate coating:
2 tbsp coconut cream (from a can)
2 tbsp raw honey
1⁄3 cup cacao powder
2 tbsp coconut oil
1⁄2 tsp. vanilla extract
Directions
Truffles:
Place all the truffle ingredients in your food processor and pulse until the mixture comes together. Transfer the mixture to a small bowl and shape them into individual 1" - 1,5" balls with your hands.
Chocolate coating:
Melt coconut oil in a small saucepan.
Remove from heat and whisk in coconut cream, cacao powder, honey and vanilla- stirring well until smooth and combined.
Allow the sauce to cool to room temperature, then dip in the truffles one at a time to coat, and place them into small individual paper cups.
Dust them with cacao powder or with unsweetened shredded coconut
Take them to the fridge for 1 - 2h and then serve!
Tip: you can use this chocolate coating for other desserts and even as a fruit dipping. I personally love to serve this with strawberries for people to dip - It's always a success!
Recipe from Michael on the Wildfest book
Note: Want to know more alternative names of sugar that are being used by the food industry to "mask" the sugar content on food? Please grab my free PDF with the 65 hidden names of sugar to help you identify the most common ones, and have it on your phone, for when you're grocery shopping.