These easy to make amazing little truffle-like bites, are very filling and deliver a powerful nutritional punch, and are a perfect snack for Paleo Followers, and Raw Foodies. Plus, 1 truffle scores only GL: 1, which means it has a very negligible action on blood sugar levels. Despite being high in Saturated (from vegetable sources so it is actually good – in proportion), the recipe is very low in Cholesterol, and Sodium.
INGREDIENTS (for 30 Truffles)
· 50 g Coconut Oil
· 1 Tbsp Coconut Butter (or Almond Butter, etc.) – refrigerated overnight
· 6 Tbsp Chia Seeds
· 200 ml full fat coconut milk (refrigerated overnight, and scoop the hardened part)
· ¼ Tsp Matcha Green Tea
· ¼ Tsp ground Cinnamon
· ¼ Tsp Ground Turmeric
· ¼ Tsp Ground Ginger
· ¼ Tsp Ground Cayenne or Chili Powder (optional)
· Pinch Himalayan salt
· 1 Tsp Pure Vanilla Powder (or Extract)
· 50 g White Chocolate (to sweeten. Melt on bain-marie with vanilla, then scoop with silicon spatula)
or 1–2 Tbsp Agave (or Brown Rice) Syrup
· 250 g Desiccated Coconut (unsweetened)
· ½ Tsp Matcha Green Tea
· 2 Tbsp (Toasted) Sesame Seeds
Coconut Oil should always be stored in the fridge; therefore, it should be nice and hard. Scoop the necessary amount out in a bowl and replace in the fridge. Add all ingredients to the bowl (except the desiccated Coconut, the last ½ Tsp of Matcha Green Tea, and Sesame seeds), and whisk energetically or use a hand mixer, until light and fluffy.
You can let to set in the fridge overnight or in your freezer for 1–2 hours.
Using a teaspoon, or small ice-cream scoop, form little balls (a bit smaller than a ping-pong ball), and roll them quickly between the palms of your hands to make them as round as possible. Dip each ball in the Matcha-Coconut-Sesame mix, and place on parchment paper and let to set in the fridge.
Once set, place the truffles in airtight container and keep refrigerated up to 2 weeks.
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