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Power Ball

June 5, 2012

Back in March I published a post on Chocolate-Hemp Protein bars; a recipe adapted from Green Kitchen Stories. I have played around with the recipe over the past few months, perfected it, and made it my own. In fact, everyone who has tried these suckers loves them. They are too deliciously decadent (and power packed with super food ingredients) to keep the recipe a secret. What also motivated me to share this post with you was Sarah Britton’s feature on natural sweeteners, “Sugar, We’re Through”, in this month’s issue of Bon Appétit. In it, she shares a very similar recipe for Cocoa-Date Truffles.

I love having these little truffles in the fridge. I tend to eat a couple as a snack, to hold me over until my next meal, and they also make for a lovely dessert. All you need in terms of kitchen tools are: a Cuisinart or other food processor, a large mixing bowl, a spatula and a small ice-cream scoop. Instead of making small round truffles you can also try, cramming the “dough mixture” into a miniature muffin tin. The ingredients aren’t cheap, but the end result is totally worth it (you can find many of them from Navitas Naturals). Because I love the concept of a pre-made, seed-nut-fruit snack, I decided to experiment with some new flavors, so check out the blonde cousin below too!

Hemp-Hot Chocolate Truffles

Makes 20, 1-inch round truffles

Dry Ingredients:

½ cup pumpkin seeds, toasted

1/2 cup (240 ml) shredded coconut

1/4 cup (120 ml) hemp seeds

1/4 cup (120 ml) hemp protein powder

3 tbsp. rolled oats

2 tbsp. ground chia seeds

2 tbsp. cacao nibs

1/2 tsp. cayenne

1/2 tsp. sea salt (Maldon)

Wet/ Food Processor Ingredients:

10 Medjool dates, pitted

3 tbsp. coconut oil, melted

2 tbsp. coco powder

1/2 tsp. vanilla extract

Procedure: Combine wet ingredients in a food processor until combined and resembles the consistency of Silly Putty. Add dry ingredients and pulse until just combined. Smash and mold into desired mold/ shape. Allow the truffles to “set” in the fridge for 30 minutes before eating. Stored in an airtight container in the fridge, truffles will last for a few months…but I bet they’ll be gone in a few days!

Tropical Island Truffles

Makes 20, 1-inch round truffles

Dry Ingredients:

½ cup cashews, toasted

1/2 cup (240 ml) shredded coconut

1/4 cup (120 ml) sunflower seeds

1/4 cup (120 ml) ground chia seeds

1 tbsp. golden raisins

1 tbsp. goji berries

1/2 tsp. sea salt (Maldon)

Wet/ Food Processor Ingredients:

6 Medjool dates, pitted

¼ cup dried pineapple

3 tbsp. coconut cream

2 tbsp. maca powder

1/2 tsp. vanilla extract

Procedure: Combine wet ingredients in a food processor until combined and resembles the consistency of Silly Putty. Add dry ingredients and pulse until just combined. Smash and mold into desired mold/ shape. Allow the truffles to “set” in the fridge for 30 minutes before eating. Stored in an airtight container in the fridge, truffles will last for a few months…but I bet they’ll be gone in a few days!

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