We all know there is something about chocolate, something within chocolate, that is beyond touch, taste, and tantalizing sensation… the pure essence of which is truly indescribable, inexpressible, ineffable…
But do we also know that chocolate is considered a “superfood”? Yes… I’ve been reading and researching about eating whole and raw foods and the associated health benefits, and have come to the conclusion that chocolate not only tastes good but that it is truly good for you. Cacao is the essential, and main, ingredient in chocolate… and cacao, my friends, contains the highest concentration of antioxidants of any food in the world. These antioxidants include pholyphenols, catechins, and epicatechins. By weight, raw cacao has more antioxidants than red wine, pomegranate, acai, and blueberries combined. Cacao also supports the heart, increases brain power, relaxes muscles, helps build strong bones, and oxygenates the blood. It’s no wonder when eating chocolate we feel immortal, as though we can conquer enemies, lead battalions, and entice lovers…
These dark and intensely smooth chocolate truffles were created entirely on a whim with whatever ingredients we had on hand. Infused with coconut and almonds, they turned out so good that my kids, V and I finished them all in 3 days!
Yield: 15 truffles
Ingredients: (for the greatest health benefits try using as many “raw” ingredients as you can find, if not conventional will work just fine)
1 cup almond flour (or raw almonds, pulsed in a food processor until fine)
4 tablespoons raw sunflower seed butter
2 tablespoons ground flaxseed
1/3 cup coconut flakes
1/4 teaspoon flaked sea salt
3 tablespoons agave
1 cup raw dark chocolate, cut into chunks
1/3 cup raw almonds, pulses coarsely in a food processor
Place the almond flour, sunflower seed butter, ground flaxseed, coconut flakes, sea salt and agave in a mixing bowl.
In a double broiler, slowly melt the chocolate chunks until smooth and add to mixing bowl.
Whisk to combine by mixing and pushing ingredients together.
Place the coarsely chopped almonds in a large bowl. Roll the mixture into bite size balls and coat with the almond mixture by rolling gently. Place in freezer for 1 hour to set. Remove and allow to warm to room temperature (about 30 minutes) before serving.
Store leftovers in the refrigerator.