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.
- 88.74 ml organic sunflower seeds (ground)
- 88.74 ml organic sesame seeds (ground)
- 147.89 ml organic cocoa nibs (ground and divided)
- 29.58 ml organic vanilla extract
- 1.23 ml sea salt
- 44.37 ml agave nectar
- 14.79 ml sugar substitute (I used Z-Sweet natural sweetener)
- 44.37 ml crunchy organic peanut butter
- 9.85 ml 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.