Spirulina chocolate truffles

Spirulina chocolate truffles

By
From
The Green Kitchen
Serves
5
Photographer
Johanna Frenkel

When we want a quick treat we often make raw truffles by blending fresh dates with nuts or seeds, various spices and cacao powder. It’s a simple, no-fail recipe that we adjust to whatever we have in our pantry. They are perfect as an evening treat or a midday snack. Sometimes we also make them extra pretty by rolling them in different toppings, and give them as gifts. The rolling process is Elsa’s favourite part.

Spirulina is a superfood that can be difficult to use because of its algae taste, but this recipe is so full of flavour that the nutritious spirulina just blends in.

Ingredients

Quantity Ingredient
20 large fresh medjool dates, stoned
2 tablespoons extra virgin coconut oil
2 tablespoons desiccated coconut
2 tablespoons cacao powder
1 tablespoon spirulina powder or wheatgrass powder

Roll in

Quantity Ingredient
10 almonds, coarsely chopped
or 3 tablespoons desiccated coconut
or 3 tablespoons cacao powder

Method

  1. Place the dates on a plate and mash with a fork until they are sticky and smooth as caramel. You can also use a food processor for this step.
  2. Add the rest of the ingredients and knead (or pulse) until mixed well. Place the mixture in the fridge for about 10 minutes.
  3. Use your hands to form 15–20 round truffles; they should be half the size of a golf ball. Roll the truffles in chopped almonds, desiccated coconut or cacao powder and chill in the fridge for 20 minutes before serving.
Tags:
The Green Kitchen
David
Frenkiel
Luise
Vindahl
Andersen
vegetarian
healthy
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