So happy to share this amazing chocolate truffle recipe by my friend Lindsey. It’s one of her favourite snack recipes — and has quickly become one of my favs, too! Lindsey is a holistic nutritionist and personal trainer in Toronto. She believes eating whole foods and moving every day are keys to vibrant health (and I could not agree more)!
Chocolate Nut & Seed Truffles are rich, decadent and fudgy. They satisfy that chocolate craving — without dairy, eggs, grains, refined sugar or other additives! Better still, they are super easy to prepare in the blender or food processor and absolutely loaded with fibre, minerals, protein, and healthy fats. These little balls of bliss are perfect for snacks or breakfast-on-the-go, or anytime you need a chocolate fix!
Ingredients for 10-12 balls:
- 1 cup raw walnuts
- 1/2 cup raw pumpkin seeds
- 1/4 cup gluten-free flaxseed meal
- 1/3 cup raw cacao powder
- 1/4 cup coconut oil, melted
- 1/3 cup raw honey (nonvegan) or agave nectar
- optional: unsweetened desiccated coconut or additional cacao powder for rolling
- Put walnuts, pumpkin seeds, flax, and cacao powder into food processor or blender container and grind well.
- Add the melted coconut oil and honey. Blend until a uniform paste is created, scraping the sides and bottom with a rubber spatula as needed.
- Scoop out truffle batter using a small cookie scoop or tablespoon and roll into balls.
- Roll formed balls in coconut flakes as desired.
- Chill before serving.
Chocolate Nut & Seed Truffles can be stored in an air-tight container in the fridge for a week, or the freezer for up to 1 month.