and more not featured on my blog? Subscribe to my newsletter!
Even though it’s a brand new year and most of us are trying to stick with a few healthy resolutions, I don’t feel the least bit guilty about indulging in these nutrient-rich truffles. They are simply packed with good-for-you ingredients.
- Pumpkin seeds: These delicious seeds, also known as pepitas, are a good source of iron, magnesium, zinc, and copper—all essential nutrients for our well-being. They also contain phytosterols, compounds in plants that may help reduce blood cholesterol levels and decrease risk for cancer according to WHFoods.
- Flaxseeds: I’ve sung the praises of flaxseeds in many a post. They offer fiber in addition to healthy essential fats. I keep a big container of ground organic flaxseeds in my refrigerator at all times to add to baked goods, smoothies, salads, and more.
- Cinnamon and ginger: Spices offer loads of anti-inflammatory power, not to mention incredible flavor and aroma. Cinnamon in particular may also help stabilize blood sugar when consumed in sufficient amounts. Ginger aids in digestion and supports the immune system as well.
- Unsweetened cocoa powder: Rich and chocolatey, unsweetened cocoa powder offers some antioxidants that may help prevent free radical damage in the body. Choose organic cocoa powder whenever possible, or try a raw variety like this one.
You’d never know that these decadent truffles packs so much stellar nutrition into every bite. The moist, sweet-spicy filling offers many layers of indulgent flavor, while the chocolate coating literally melts on your tongue.
Don’t think something that’s gluten-free, dairy-free, sugar-free, nut-free, and vegan can taste much better than cardboard? Take one bite of these truffles and you’ll be thinking again, I promise.
More nutritious treats you might enjoy:
- Two-Bite Orange Walnut Crumble Cakes from Daily Bites
- Almond & Nutmeg Biscotti from The Spunky Coconut
- Cinnamon Raisin “Bran” Muffins from Cook IT Allergy Free
A few quick news bites:
Also, Heather at Gluten Free Cat kindly reviewed my book and is sharing the recipe for Shredded Balsamic Beet & Kale Salad. She has some incredibly positive things to say…so hop over here to read her post. Thanks a million, Heather!
Pumpkin Seed Power Truffles
Makes 12-14 truffles
For the truffle filling:
½ cup raw pumpkin seeds
1 tablespoon unsweetened cocoa powder
1 tablespoon ground flaxseed
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon sea salt
½ cup (packed) pitted Medjool dates
1 tablespoon dark maple syrup or organic agave nectar
For the chocolate coating:
3 tablespoons unsweetened cocoa powder
2 tablespoons virgin coconut oil
2 tablespoons dark maple syrup or organic agave nectar
Make the truffle filling: place the pumpkin seeds in a small pan over medium heat. Toast the seeds, shaking the pan occasionally, until lightly browned, fragrant, and beginning to pop, 3-5 minutes. Transfer the toasted seeds to a food processor fitted with the steel blade.
Add the cocoa powder, flaxseed, cinnamon, ginger, and sea salt. Process until finely ground, 20-30 seconds. Add the dates and maple syrup. Process until the mixture holds together when pinched between 2 fingers. Form the filling into 1-inch balls. Freeze for 15 minutes.
While the truffle balls freeze, make the chocolate coating: in a small pan over very low heat, combine the cocoa powder, coconut oil, and maple syrup. Stir constantly until the mixture is smooth and resembles melted chocolate. Transfer to a small bowl.
Roll the frozen truffle balls in the melted cocoa mixture to coat completely. Transfer to a parchment- or waxed paper-lined plate. Freeze for 10-15 minutes until the chocolate is set. Store the truffles in an airtight container in the refrigerator.
Optional pumpkin seed garnish: While the chocolate coating on the dipped truffles is still wet and not set up, place a few pumpkin seeds on top of each truffle. If the chocolate has set up before you can place the seeds on top, use your finger to dab a very small amount of the chocolate coating directly on the pumpkin seeds. Press the chocolate side of the seeds onto the truffles to adhere.