Like chocolate? Like things spicy? Of course you do! Good thing because I have a terrific new recipe for chocolate truffles that I think you’ll really love, or at least lust, after.
With excellent timing for Valentine’s Day, these creamy truffles have a high-protein base of black beans (it seems I’m on a bit of a kick lately) and nut or seed butter. They are gluten-free, grain-free, dairy-free and vegan.
They are fairly spicy (but you can adjust the spices up or down based on what you like) and feature many heart-friendly ingredients.
Here are a few of the healing foods starring in these truffles:
- Cayenne, a fiery spice that helps fight inflammation, improve circulation and support cardiovascular health, as well as boost immunity with its vitamin C and A values.
- Raw cacao, a potent “love-making food”, is rich in nutrients and antioxidants. It offers anandamide and phenylethylamine, which can help boost our mood and make us feel excited, alert and turned on! Literally and figuratively. Phenylethylamine even mimics a feeling of being wildly in love.
- Cinnamon, which might be one of the world’s most loved spices, helps stabilize blood sugar by slowing down the rate at which food empties from our stomach. Because of its blood-sugar balancing effects and because it naturally adds sweetness to foods, it’s a great addition to various sweets and treats.
Best of all, these chocolate truffles are easy to whip together for you and a lover!
Of course, you can share them with friends too. That has benefits, doesn’t it?
Have I enticed you to make these for your Valentine’s Day celebrations?
Here’s the recipe:
Chocolate Truffles (Makes 16)
These dairy-free, gluten-free and grain-free truffles are spicy, creamy and high in protein. To make them vegan, swap the honey for maple syrup.
The coatings are optional but highly recommended! I usually use raw cacao, crushed Goji berries, almond meal and shredded coconut, but feel free to change them up based on what you have in the house.
[For the truffles]
2 cups cooked black beans or 1 x 19-oz. can of organic black beans (if using canned, drain and rinse VERY well)
3 Tb almond or other nut butter
½ cup raw cacao powder
2 Tb melted coconut oil
½ cup raw honey (or replace with maple syrup for a vegan substitute)
1 tsp sea salt
1 tsp ground cinnamon
½ tsp chile powder
¼ tsp ground cayenne
[For the coatings]
Optional: ¼ cup honey or real maple syrup
Variety of coverings such as raw cacao, melted chocolate, shredded coconut, crushed nuts such as pecans or pistachios, fine, crushed Goji berries or other coatings of choice
- Add all ingredients to a high-powdered blender (my preference) or a food processor if you don’t have a high-powdered blender. The texture won’t be quite as smooth as in a blender but it will still work. Blend until it is as smooth as possible.
- Pour into a medium bowl, spoon the top and leave to chill in the fridge for a minimum of 2 hours.
- Line a baking sheet with parchment paper. After 2 hours in the fridge, the texture of the truffles should be thick and set. Using a small ice cream scoop or a spoon, measure out equal amounts of the truffle mixture (about 2-3 Tb) and roll them until smooth. If the mixture is still sticky and has not firmed up enough to roll, place the truffles in the freezer for 15 minutes and then re-roll them until smooth.
- Chill the truffles in the fridge until you are ready to coat them.
- Pour about ¼ cup of maple syrup into a finger bowl.
- Place and/or prepare each coating in a separate finger bowl and line them up next to the maple syrup.
- Dip each truffle into the maple syrup and then roll in your chosen coating. Repeat for each truffle. I covered some truffles fully and others only half for a different presentation. Freeze for 30 minutes.
Any leftovers should be refrigerated or frozen, but I’d be surprised if there are any! If storing them in the freezer, leave them out for 10 minutes before serving.
Hope you enjoy.
Life is a plate… Eat up!