Directions
Sub-title: Gluten-Free, High-Protein, Low-Carb, Oil-Free, Raw, Soy-Free, Sugar-Free, Zero Waste
Description: These decadent truffles are the perfect combination of creamy chocolate and chewy cookie dough, all while staying true to vegan, gluten-free, low-carb, oil-free, raw, soy-free, sugar-free, and zero waste principles. Each bite will transport you straight to the streets of Taipei!
Ingredients:
For the Chocolate Shell:
– 1 cup unsweetened cocoa powder (preferably from Taiwan)
– 1/2 tsp sea salt (from Hawaii if possible)
For the Truffle Filling:
– 1 can full-fat coconut milk (about 14 oz)
– 1/2 cup maple syrup (grade B)
– 1 tsp vanilla extract
– 1 scoop protein powder (vegan and unflavored)
– 1/2 cup rolled oats
– 1/4 cup shredded coconut flakes
– 1/4 cup chia seeds
– 1/4 cup black sesame seeds
– 1/4 cup chopped nuts (optional; e.g., walnuts, pecans, almonds)
Directions:
1. In a high-speed blender, combine the chocolate shell ingredients and process until smooth and thickened. This may take several minutes, stopping occasionally to scrape down the sides of the blender.
2. Pour the mixture into a small bowl and refrigerate for at least 30 minutes or until firm enough to handle.
3. Meanwhile, prepare the filling by combining all the filling ingredients in a food processor or high-powered blender. Blend on high speed until smooth and well combined, scraping down the sides as necessary.
4. Using two spoons or your hands, roll tablespoon-sized balls out of the chilled chocolate shell mixture. Place each ball on a parchment paper-lined baking sheet or plate.
5. Gently press down on each ball to create an indentation, like a miniature golf hole. Spoon about 1 teaspoon of the chilled filling mixture into each indentation.
6. Roll the filled ball between your palms to evenly distribute the filling and coat with additional chocolate shell. Place the truffle back onto the prepared baking sheet.
Repeat this process until all the chocolate shell and filling mixtures have been used up. You should end up with approximately 30-36 truffles, depending on their size.
Note: If you’d prefer not to use chocolate shells, simply form the truffle mixture into balls and roll them in finely chopped nuts, seeds, or dried fruit.
7. Once all the truffles have been formed, place them back into the refrigerator for at least 1 hour or overnight. This will allow the filling to set and the outside coating to harden.
8. When ready to serve, store any remaining truffles in an airtight container in the refrigerator for up to 2 weeks or freeze for up to 3 months.
Difficulty: Easy
Servings: 30-36 truffles
Nutrition Information per serving (approximate):
Calories: 110kcal | Carbohydrates: 13g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 1g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 10mg | Potassium: 100mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1% | Vitamin C: 0.2% | Calcium: 2% | Iron: 0.2%
Steps
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1
Done
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In a high-speed blender, combine the chocolate shell ingredients and process until smooth and thickened. This may take several minutes, stopping occasionally to scrape down the sides of the blender. |
|
2
Done
|
Pour the mixture into a small bowl and refrigerate for at least 30 minutes or until firm enough to handle. |
|
3
Done
|
Meanwhile, prepare the filling by combining all the filling ingredients in a food processor or high-powered blender. Blend on high speed until smooth and well combined, scraping down the sides as necessary. |
|
4
Done
|
Using two spoons or your hands, roll tablespoon-sized balls out of the chilled chocolate shell mixture. Place each ball on a parchment paper-lined baking sheet or plate. |
|
5
Done
|
Gently press down on each ball to create an indentation, like a miniature golf hole. Spoon about 1 teaspoon of the chilled filling mixture into each indentation. |
|
6
Done
|
Roll the filled ball between your palms to evenly distribute the filling and coat with additional chocolate shell. Place the truffle back onto the prepared baking sheet. Repeat this process until all the chocolate shell and filling mixtures have been used up. You should end up with approximately 30-36 truffles, depending on their size. Note: If you'd prefer not to use chocolate shells, simply form the truffle mixture into balls and roll them in finely chopped nuts, seeds, or dried fruit. |
|
7
Done
|
Once all the truffles have been formed, place them back into the refrigerator for at least 1 hour or overnight. This will allow the filling to set and the outside coating to harden. |
|
8
Done
|
When ready to serve, store any remaining truffles in an airtight container in the refrigerator for up to 2 weeks or freeze for up to 3 months. Difficulty: Easy Servings: 30-36 truffles Nutrition Information per serving (approximate): |
