By Michelle Shearer
These truffle and bark recipes are very low in refined sugars but taste great and are packed full of goodness.
Ingredients for Raspberry ‘Truffles’
1.5 cups almond flour (you might like to add another 2 dessert spoons at the end depending on the consistency of your ‘dough’)
1/3 cup of coconut flour
1/2 tspn salt
2 tbspn honey, rice malt syrup (use this if you are limiting your fructose intake), agave, maple syrup etc
1 cup of Raspberry chia jam (or 1 cup of defrosted or fresh raspberries)
Zest of 1 lemon
2 tspns vanilla essence
1/4 cup coconut oil (melted).
Ingredients for Chocolate
- 1 cup of cocoa Butter
- 1 cup of cocoa/cacoa powder –>less if you prefer your bars less dark choccy tasting
- 1 cup honey/rice malt syrup/agave etc
- 1 teaspoon of vanilla extract
- A pinch of salt.
Pop all ingredients into a food processor and whizz for about 30 seconds until you have a beautiful pink dough (and it is beautiful). If it seems too sticky add a little more almond flour until it is better.
Take out little mounds of the dough and roll into balls. Pop in the fridge to harden while you make the chocolate.
- Melt cocoa butter on a nice low heat in a small heavy bottomed pan.
- When the cocoa butter has melted, pour into a separate bowl and add the cocoa powder, honey and vanilla essence. Whisk together until lovely and smooth.
Take out the hardened truffles and using a toothpick, dunk each one into the chocolate mix and place chocolate covered truffles on a tray lined with baking paper. Pop back in to fridge to harden (an hour or so). And away you go!
With the remaining chocolate mixture, make some chocolate bark of your choosing. I scattered a glass dish with toasted almond meal and sour dried cherries, poured the remaining chocolate over the top and chilled in the fridge, for a yummy , healthy version of fruit ‘n’ nut bars.
More Raw Recipes here (some may be member only recipes).