A nutrient-dense chocolate truffle? Yes! You don’t have to be a professional pastry chef to make these delectable yet simple truffles that also happen to be high in vitamin E and fiber. Make them to wow your sweetheart, as a rainy-day project with the kids or to tame the wild chocoholic in your life. Molecules found in cacao may reverse age-related memory decline, so you will be sure to remember these after eating them.
Put the almonds and pumpkin seeds in a food processor and finely chop.
In a small saucepan over medium-high heat, bring the cream, cinnamon, cloves, and coriander to a boil. Add the chocolate and let sit for 2 to 3 minutes, then whisk until smooth
Stir in the almond–pumpkin seed mix. Cool to room temperature, then refrigerate, uncovered, until the mixture is firm, about 1 hour.
Spoon mounds (1 heaping teaspoonful each) of chocolate mixture onto the lined baking sheet. Return to the refrigerator for 15 minutes.
Roll the mounds into even smooth balls. Put the cocoa powder on a plate. Roll the balls in cocoa, and transfer the truffles to a small tray. Chill until set, about 30 minutes. Serve immediately or store, refrigerated, in an airtight container for up to 2 weeks.
Nutrients per serving (2 Truffles): 146 Calories, 3 g Protein, 9 g Carbohydrates, 13 g Fat (5 g Saturated), 10 mg Cholesterol, 4 g Sugars, 2 g Fiber, 3 mg Sodium
RDA: Magnesium = 11%, Fiber = 8%, Protein = 7%, Zinc, Iron = 6%, Vitamin A = 4%