Meet my newest creation. I loved them so much that they had to be the first to make an appearance on OmSheLife.
and it is seriously hard to not eat more than one at a time.
I have been eating, making, and experimenting with raw, vegan truffles for about five years and this creation has been my favorite thus far. These chocolate cake truffles, are easy to make even for the busy mamas and so delicious to eat as a quick pick me up (aka chocolate fix!) or to serve at your next party.
I have used nuts and nut butters to create truffles, and although I have had a love affair with sunflower seed butter since I was pregnant with my girl, I have never used it besides to top banana slices as a quick breakfast . These super powered seedlings are a great source of magnesium and copper (good for the bones!), Vitamin E, essential fatty acids, a good source of protein and selenium. Selenium helps us ladies to regulate our estrogen and progesterone over time…did I mention that it tastes good?!
As a frequent chocolate indulger, sunflower butter sounds like a good thing to try to mix with chocolate, don’t you think? Oh I dared, and it worked out in my and your favor.
Before I move into the how to, let me just mention and credit my husband with completing these masterpieces by suggesting a chocolate glaze coating. He is a wiz in the kitchen, and he is usually helping me with my kitchen creations and sometimes he is the solo master recipe creator when he finds inspiration by my latest health facts. Anyways, he thinks that the chocolate coating is what made them so good, well, I will be patiently waiting to know what you think!
- ---Dry Ingredients---
- ½ cup organic coconut flour
- ½ cup organic flex meal
- ¼ cup raw cacao
- ¼ tsp sea salt
- ---Wet Ingredients---
- 8 dates
- ⅓ cup water
- 1tbs maple syrup
- 1 tsp vanilla extract
- ⅓ cup melted coconut oil
- 3 tbs sunflower seed butter
- ---Chocolate Coating---
- ½ cup melted coconut oil
- 1 cup raw cacao
- ½ teaspoon vanilla extract
- 1 tbs maple syrup
- a pinch of sea salt
- Place all the dry ingredients in a bowl and mash all the clumps using a potato masher.
- place the dates and water in a blender and blend until it looks like a paste but are still able to see some date chunks
- Combine and mix well all the wet ingredients and the dates with the dry ingredients
- Roll the mixture into two-bite sized round truffles
- Place the truffles in the fridge for 5 minutes
- Combine all the chocolate coating ingredients and mix well
- Cover a tray with parchment paper
- Take out the truffles and roll them one by one in the chocolate coating mix
- Place the chocolate covered truffles in the fridge for 15 minutes