Recipe by Chef Joey Z.
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
Top Review by Mia in Germany
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.
- 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
Directions See How It's Made
- 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.