Assorted Truffles
4 servings
40 minutes
The recipe is taken from the book "Happy Recipes" by Marika Kravtsova. "Love for truffles is one of the reasons for my interest in healthy eating. Once I read the information about the composition on a box of delicious candies and at that moment I decided to cook them only myself from understandable products. For the book we prepared three versions: basic chocolate, pumpkin and elegant with beetroot juice
1
All ingredients go into a blender or food processor for a minute (until well mixed). For the basic chocolate recipe: 1 cup dates, 1.5 tbsp coconut oil, 1 tbsp coconut flour, and 3 tsp cocoa powder. For pumpkin truffles: 1/2 cup pecans or walnuts, 1/2 cup oat flour, 5 pitted dates, 5 apricots, 1 tbsp coconut oil, 1/2 cup thick pumpkin puree, 1 tbsp maple syrup, a pinch of sea salt. For cashew truffles with beet juice: two-thirds cup soaked and rinsed cashews overnight; four tablespoons oat flour; four to five tablespoons shredded coconut; two tablespoons coconut oil; one tablespoon thick honey; two tablespoons beet juice; one tablespoon maple syrup; one tablespoon lemon juice.
- Dates: 160 g
- Coconut oil: 1.5 tablespoon
- Coconut flour: 1 tablespoon
- Cocoa powder: 3 teaspoons
- Pecan: 80 g
- Oat flour: 0.5 glass
- Dates: 160 g
- Dried apricots: 5 piece
- Coconut oil: 1.5 tablespoon
- Pumpkin puree: 0.5 glass
- Maple syrup: 1 tablespoon
- Sea salt: pinch
- Cashew: 120 g
- Oat flour: 0.5 glass
- Coconut flakes: 2 tablespoons
- Coconut oil: 1.5 tablespoon
- Honey: 1 tablespoon
- Beetroot juice: 2 tablespoons
- Maple syrup: 1 tablespoon
- Lemon juice: 1 tablespoon
2
Chill the obtained lump in the refrigerator for about 10 minutes.
3
Next is sculpting, making 'koloboks' with half a ping-pong ball.
4
Coat the truffles in cocoa, ground pistachios, beet powder, or coconut flakes.
- Cocoa powder: 3 teaspoons
- Ground pistachios: to taste
- Beetroot juice: 2 tablespoons
- Coconut flakes: 2 tablespoons
5
Place in the freezer for 20 minutes before serving.