Looking for more superfood truffles? Try these!
Makes: 32 Truffles
- 1 cup almonds
- 1/4 cup pumpkin seeds
- 1/2 cup heavy cream
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/8 teaspoon ground coriander
- 8 0z bittersweet chocolate (70% cocoa), finely chopped
- 2 tbsp unsweetened cocoa powder
- Line a baking sheet with parchment or wax paper.
- 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.
Nutritiemts 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%
From Eat Complete: The 21 Nutrients That Fuel Brainpower, Boost Weight Loss, and Transform Your Health by Drew Ramsey. Copyright 2016. Excerpted by permission of Harper Wave, an imprint of HarperCollins Publishers.