Cocoa and seeds raw ‘truffles’

Healthy delight.

It’s not a secret by now that we want our sweets to be healthy. No matter the time of year or occasion.

The other day, we were invited for dinner at our favorite peeps and were told not to bring a thing, just to come and have a good time. All good and fantastic – a good time is what we’re all about. But still, what to bring when told not to bring a thing? After serious pondering, we came up with these little healthy & tempting bite-sized treats.

The basis of these raw ‘truffles’ are:

  • sesame seeds (super tiny super powerful seeds that support bone and general health)
  • pumpkin seeds (which contain heart healthy fats, fiber and essential nutrients) and chia seeds (a boost of fiber, protein, calcium, antioxidants and omega3s)
  • almonds (heart healthy good monosaturated fats & Vitamin E) and unsweetened cocoa powder (source of antioxidants)

All healthy talk aside, they are delicious!

To make 10-12 sesame ‘white truffles’ we used:

1/2 + 1/4 cup sesame seeds
1/4 tsp cinnamon 
1 tsp coriander powder
dessicated coconut - for coating

For these we used a powerful blender to turn the sesame seeds into a fine powder. Which we further mixed with the rest of the ingredients, shaped them into small bite-sized balls and rolled them in dessicated coconut. It’s a recipe we’ve tried & tested before (yum!), as found on Olivia‘s blog.

For 8-10 pumpkin seeds ‘truffles’ we used:

4 dry dates
2 dry figs
1 TBSP pumpkin seeds – plus more to garnish
1 TBSP chia seeds
1 TBSP almonds
1 1/2 TBSP cocoa powder
1/4 tsp vanilla
1/2 tsp cinnamon
1/4 tsp cloves
1/4 tsp ginger
ground almonds - for coating

These were as easy to make as the previous ones. We first soaked our dates in warm water for a couple of minutes, drained them, then we added them to the blender with the rest of the ingredients. After completely mixed, we shaped the ‘dough’ into the small balls, rolled them in almond meal and pressed a pumpkin seed on top of each ‘truffle’. It’s the first time we make these and we’re pleased to report they’re yum! We stumbled upon the recipe on A couple cooks.

To makes 10- 12 cocoa ‘truffles’ we used:

1/4 cup almonds
1/6 cup cashews 
5 dry dates 
1/8 cup desiccated coconut
1 1/2 TBSP cocoa powder
1/8 TBSP raw agave (or honey)
1/4 TBSP coconut oil
1/8 tsp vanilla extract
cocoa powder - for coating

These ‘truffles’ take slightly more time than the rest, but they’re also the ones we liked best! It’s a recipe we’ve put together based on some of our favorite ingredients for sweets: almonds, cocoa powder, vanilla and honey.

We first soaked the cashew nuts in water for about 2-3 hours and the dates for about 5 minutes. We drained all and added them to the blender until combined to a thick paste. We shaped the ‘dough’ into bite-sized balls and rolled into cocoa powder.

In summer, they are best kept in the fridge and taken out 5-10 minutes before serving.

We hope you enjoy them and we wish everyone a Happy New Year full of adventures and delights!

C. & B.

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