As many of you know, it is my mission to prove to all that vegan and gluten-free food can be absolutely delicious while still being nutritious. This recipe has been showcased at a large-scale food convention where many were trying my treats – I was thrilled that vegans and non-vegans alike loved my Superfood Truffles and came back for seconds and thirds!
I’d like to give big thank you to my friends at Melissa’s Produce for providing all of the delicious and nourishing ingredients to make my Superfood Truffles. As always is the case, Melissa’s Produce made this such a positive experience for me.
Now, let me tell you about my Superfood Truffles. The recipe is actually a collaboration. Nancy Eisman and I discussed ingredients I needed in order to make my Goji-, Cranberry, Coconut Truffles recipe, Nancy suggested I add some cacao nibs to make it a little chocolatey. At first I was not keen on the idea, but Nancy really believed that it was a great idea since so many people who love cookies and pastries also love chocolate. We gave it a try—added it into the recipe and, oh my, they turned out even better than the original. So delicious. The cacao nibs add a nice crunch factor and deep chocolate flavor to the truffles. That is how the Superfood Truffle was born! I’m so glad I met Nancy. Not only is she down-to-earth and fun, without her I wouldn’t have my Superfood Truffles recipe. I hope you enjoy it as a snack or dessert!
Melissa’s Produce and goods can be found in the US, in major grocery stores like Whole Foods, Sprouts, Trader Joe’s, Vons, Ralphs, and the list goes on.
Time: 20 minutes
Diet: V, GF, GFV, DF, SF, R
1 1/2 cup unsweetened coconut flakes, plus 1/2 cup for rolling
1/2 cup dried cranberries
1/3 cup dried goji berries
3/4 cup almond flour
1/4 cup coconut nectar
1/4 cup coconut oil, melted
2 tsp vanilla extract
a pinch fine sea salt
1/4 cup cacao nibs
1. Add all of the ingredients EXCEPT for the cacao nibs to a food processor. Pulse a few times to combine until you reach a texture of your liking. More texture is better than being over-processed. You still want to see chunks of the dried fruit.
2. Pour the mixture into a medium bowl. Add the cacao nibs and stir to combine, using clean hands or a silicone spatula. Make sure the cacao nibs are evenly distributed!
3. Line a quarter-sheet pan or tupperware with parchment paper. Scoop out 1.5 Tbsp-sized truffles, round them out with your hands, then roll into coconut flakes and place them onto the lined sheet tray or plate. You should make about 15-18 truffles. Refrigerate immediately until hardened, about 15-20 minutes.
Note: These truffles are best eaten cold, right out of the refrigerator. Enjoy!
Co-editor: Mia RainesShare on Facebook