Sweet Cocoa-Flax Truffles |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 16 |
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I was inspired to make these after one of the practicioners in my holistic nutrition college brought in coconut and flaxseed balls made with maple syrup. Well, I know that dates are a fantastic base for anything rich and sweet anyway, and who DOESN'T like chocolate truffles? The sesame oil and seed coating add a little bit of interest and lighten up the rich flavour of the dates and cocoa. Ingredients:
1/3 cup diced dates |
1 cup water |
1 teaspoon honey (optional) or 1 teaspoon agave nectar (optional) |
1/2 teaspoon toasted sesame oil |
1/4 teaspoon sea salt |
1 cup ground flax seed |
1/2 cup unsweetened cocoa powder |
toasted sesame seeds, for rolling |
golden flax seed, for rolling |
Directions:
1. Combine dates and water in a small saucepan and place over medium heat.
2. Bring to a simmer and cook, stirring often, for 15-20 minutes, until very soft and falling apart.
3. Drain, reserving the liquid, and place into a blender with honey, oil and salt. Puree until very very smooth (you are looking for a paste consistency).
4. Mix together ground flax and cocoa in a small dish and add to the blender. Blend until the mixture is smooth and all one paste - add 1-2 tbsp of the saved date water if necessary, but you need to be able to form the mixture into balls.
5. Place sesame seeds in a shallow bowl or plate and roll small balls of the paste in them to coat.
6. Place balls on a plate and chill 1-2 hours before enjoying.
7. Store, covered, in the fridge, or freeze up to 1 month.
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