Are you a chocoholic? I am.....I loooooove salted dark chocolate, gluten free brownies and buttery chocolate chip cookies. I recently decided it's time I began eating less refined sugar, for the good of my gut microbiome. This is because sugar feeds and multiplies harmful microbes in the gut, and a gut full of friendly bacteria is what we want because it's vital to our immune, mental and digestive health.
I know I'll still crave a chocolatey treat though. These truffles are chocolatey but not too sweet, with hints of berry and cinnamon. The cacao nibs add crunch and coconut oil offers satiating, cell-nourishing fat. These truffles will keep in your handbag or desk drawer for two or three days and in the fridge for a week.
Makes about 10 truffles, prep time 10 mins
GF, DF, refined sugar free
3/4 cup of ground almond meal/almond flour
1/3 cup of cacao nibs
1 small handful of dried cranberries
3 tablespoons of melted coconut oil
2 tablespoons of cocoa
2 tablespoons of blackstrap molasses
Teaspoon of cinnamon
Desiccated coconut for rolling (can also be used to dry out the mixture if it's too wet)
-Add all ingredients to a large bowl and mix until sufficiently combined.
-Grab a clean dinner plate and sprinkle this with the desiccated coconut. Shape the mixture into truffles using your hands, then roll each truffle in the coconut.
-Once all the mix has been used, cover the truffles and place them in the fridge to firm up.
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