This past week has been a little bit stressful for me. No, I’m not over worked or tired from studying. I’m actually pretty busy doing nothing. I’ve been stressing myself out with the fact that there’s not much for me to do now that I’ve finished my studies for the time being and I’m only working a part time (very part time) job. Is it really possible that I’m able to stress myself out more than when I was super busy working a full time job and going to school full time? Oh yeah, and I’m sure the driving lessons aren’t helping. Nor the fact that my driving instructor always reminds me not to kill him.
Anyway, I’ve taken to meditation to try and relieve some of the stress and anxiety I’ve been having. The problem is that I’m only able to go for about 10 minutes without wanting to fall asleep or…eat something. Luckily, I’ve come across some studies where chocolate, the dark kind of course, is said to lower stress levels as well. Though, you’d think that with the vast amounts of chocolate I eat I’d be the most care free person in the world.
These dark chocolate truffles are a take on a recipe from Vegetarian Everyday, the new cookbook from Green Kitchen Stories. They’re a perfect healthy snack with no added sugar and an additional healthy boost from spirulina. I changed up the original recipe a little bit by making a few different variations. One is filled with syrupy balsamic vinegar and rolled in coconut sugar, another is mixed with a little bit of cayenne for some heat and rolled in cocoa, and the last is the regular truffle rolled in dried coconut. I’m sure there are a million different possible variations that would be delicious. Maybe some peppermint extract or some fresh herbs such as basil, rosemary, or lavender would be great. These truffles are also really beautiful and would make a great gift since they’re vegan, gluten free, refined sugar free, and raw. They could also be made caffeine free if you’re into that sort of thing (just use carob instead of the cocoa).
Cocoa Date Truffles with 3 variations (raw, vegan, gluten free, refined sugar free)
Makes about 20 – 30 truffles
Adapted from Vegetarian Everyday by David Frenkiel and Luise Vindahl from Green Kitchen Stories
20 dates, pitted
2 tbsp extra virgin, cold-pressed coconut oil
2 tbsp raw cacao or regular unsweetened cocoa powder
1 tbsp spirulina, or substitute with more cocoa
a good pinch of pink himalayan sea salt
Cayenne pepper, to taste
about 1 tsp aged balsamic vinegar
extra cocoa powder
dried shredded coconut
In a food processor, combine the dates and coconut oil. Blend on low until smooth. Keep scraping down sides of the bowl. Add cocoa, spirulina, and salt and pulse until thoroughly combined. This can also be done in a bowl by using your hands to knead everything together. Refrigerate mixture for about 30 minutes or until cold and firm. Divide the mixture into 3 equal pieces.
Cayenne Truffles: add cayenne powder to taste and knead with a fork or by hand. Start off with about an 1/8 tsp and taste for heat. Roll into balls and roll in cocoa powder.
Balsamic Truffles: remove about 2 tbsp of mixture from the second piece and mash in about 1 tsp of balsamic vinegar. The mixture should be very sticky. Divide the rest of the portion into balls. Flatten each out and place a little bit of the balsamic mixture into each one. Fold up the edges of the truffles and roll into balls. Roll in coconut sugar.
Basic Truffles: roll into equal sized balls and roll into coconut flakes or whatever else you would like
Truffles are best kept in the fridge.