Prep 25 mins
Cook 0 mins
I love these little high fiber treats and this is a spin-off of my recipe: http://www.recipezaar.com/300780 I added a few different things in these truffles and the flavour and smell is wonderful. The heat from the ginger is a nice kick. Just make sure you use the fresh powdered ginger to get the flavour and the heat
- 6 tablespoons organic sunflower seeds (ground)
- 6 tablespoons organic sesame seeds (ground)
- 10 tablespoons organic cocoa nibs (ground and divided)
- 2 tablespoons organic vanilla extract
- 1⁄4 teaspoon sea salt
- 3 tablespoons agave nectar
- 1 tablespoon sugar substitute (I used Z-Sweet natural sweetener)
- 3 tablespoons crunchy organic peanut butter
- 2 teaspoons ground ginger
- Grind the sunflower seeds, sesame seeds separately. Add to your food processor. Grind the cocoa nibs up and take out 5 tablespoons These are for coating the truffles.
- Add the rest of the ingredients and process until the dough holds together well.
- Transfer the dough to a bowl and roll into little balls. I found that I had to squeeze the dough a few times to get it to stick together.
- Roll the truffles in the reserved ground cocoa powder you made and put into the fridge for at least an hour to set up.
- Bon Appetit.
WOW is right - these are absolutely wonderful! My sunflower seeds had gone rancid, so I used a mix of pumpkin seeds, pine nuts and pistachios. Also I used honey instead of the agave syrup and skipped the other sweetener because it was sweet enough (honey is sweeter than agave syrup). Otherwise made as written, and I will for sure make it again with sunflower seeds! Thanks for posting this treat!
Made for Healthy Choices ABC.
Wow! 'Kick' is right! I can't wait for my next get-together to serve these and knock people off of their feet! First, I have to say that made a whole lot of substitutions- hazelnuts and pumpkin seeds for the first two ingredients, I forgot to add the agave nectar, and I used vegan-allergen-free chocolate chips because I can't get nibs for over 200 miles. I just think this all lends to how versitile this can be, and it still turned out well (I did have to let it set in the freezer though). I fully intend on making these again because you get a blast of flavor that ensures one or two bites will be enough, you won't be stuffing your face but you can't wait until the next time you have some. Thanks for sharing!