These truffles are too good to be true – seriously decadent yet free from refined sugars, full of healthy fats and with the added benefits of spirulina – yum!
SPIRULINA MINT TRUFFLES
Author: Jo Holden
These truffles are too good to be true - seriously decadent yet free from refined sugars, full of healthy fats and with the added benefits of spirulina - yum!
- 1⅓ cups (175g) cashew nuts, soaked for 2-4 hours
- ⅓ cup (70g) cacao butter, melted and cooled down
- ½ cup honey or liquid sweetener of your choice
- 2 teaspoons vanilla extract
- ½ - 1 teaspoon peppermint extract
- 1-2 teaspoon spirulina
- A pinch of sea salt
- ½ cup (120g) melted dark chocolate or make your own:
- This recipe makes 1 cup of mixture - the remaining you can pop into molds - add some vanilla extract if you like or another flavour like orange or peppermint.
- 125g grated cacao butter
- 85g cacao powder
- 40g liquid sweetener (room temperature)
- A pinch of salt
- Blend all the ingredients until smooth.
- Transfer to a container and place in the fridge or freezer for a few hours or until completely set.
- Roll into 3cm balls and place back into the fridge or freezer for a while to set the surface.
- To cover with chocolate, you will need a fork and to place some parchment paper on a tray.
- Place the cacao butter in a bowl over warm water and melt it completely.
- Add the sifted cacao powder and mix until well incorporated.
- Add the rest of the ingredients and mix thoroughly.
- Dip the balls into the chocolate one at a time and scoop out with the fork, allowing the excess chocolate to drip off before placing onto the parchment paper.
- Place into the fridge until set.
- If the chocolate mixture starts to get solid, you can warm it up again.
- Any remaining chocolate can be poured into a chocolate mold and placed in the fridge until completely set too.