I am endlessly looking for something to forage from the kitchen mid-afternoon. If I’m not careful those snacks in the cupboard that I swear I didn’t buy will get it. But, with a deep breath, and a zen-like attitude, I keep my cool and remain committed to a diet that is sugar-free.
So, I’ve found the perfect answer. Cocoa truffles that don’t have an ounce of refined sugar, just pure goodness. They keep for an age and they keep me going that age before the evening’s meal arrives. They are a synch to make, to boot. So move over KitKat, there’s a new kid in town.
This can be done with most seeds and nuts so whatever you have to hand you can substitute in,
Makes approx. 16 balls
2/3 cup cocoa powder
1 cup desiccated coconut
16-20 fresh pitted dates, coarsely chopped
1/2 cup pumpin seeds
1/2 cup sunflower seeds
1/2 cup water
You could throw this all in a blender together at once and whizz away, but I prefer to start with the seeds and cocoa together and whizz until they combine. Then add the coconut and salt and pulse again.Then I add the dates, pulse, then the water, and pulse until the mixture is smooth.
To make sure you have even sized balls, use a heaped teaspoon of the mixture at a time, take it in your palm and roll on a chopping board. Set aside until you have all the balls prepped. You can eat as they are, or to jazz them up, I like to chop more desiccated coconut up on the board and roll them on it to stick. You could do this with chopped pistachio, cocoa nibs, or crushed buckwheat. If you ‘bejazzle’ your truffles they make a cracking light dessert that will just top everyone off!