Valentine Truffles for your Heart
February is Heart Health Month during which Valentine’s Day is celebrated. Too bad Valentine’s Day does not focus on the physical health of your heart. Instead we find the opposite with the rise in blood sugar and inflammation resulting from all the chocolate and candy that is consumed. I don’t want to cancel Valentines, but rather give you a recipe for Valentine Truffles that are good for your heart. These plant based treats are sure to please. However, moderation still applies.
Valentine Truffles are made with:
- Avocados – a good fat for the body, good source of fiber, vitamin K, C and folate
- Raw cacao powder – rich in antioxidants and help with inflammation, a good source of iron, protein and magnesium
- Berries – rich in antioxidants, excellent source of vitamin C, fiber and manganese
The avocado makes a lusciously smooth chocolate filling surrounded by a crispy cacao coating. To add texture stir cacao nibs or chopped nuts into the filling or sprinkle over the coating before it sets.
For another chocolate Valentine treat try these Mocha Energy Love Bites
Give these a try and gift your special someone a heart healthy truffle that says you care!
Valentine Truffle
Equipment
- blender
Ingredients
For the filling
- 1/2 cup strawberries or use 1/4 cfreeze dried berry powder
- 2 avocados
- 1/4 cup coconut cream solids from a can of full fat coconut milk
- 1/3 cup raw cacao powder
- 3 Tbsp maple syrup
- 2 pinches stevia powder or a dropper (optional)
- 1 Tbsp almond butter, cashew or tahini butter
- 1/2 tsp coconut aminos or tamari substitute 1/4 tsp sea salt
For the coating
- 1/3 cup maple syrup, coconut syrup or yacon syrup
- 1/2 cup cacao powder
- 1/4 Cup virgin coconut oil
- 3 Tbsp cacao butter, grated or more coconut oil
- 1/2 tsp vanilla extract
- berry powder for garnish optional
Instructions
For the filling
- Add berries to a blender and puree.
- To the puree, add the avocado, coconut cream and cacao powder and blend well, stopping and scraping down sides when needed.
- Next, add in the sweeteners, nut butter and aminos or salt. Blend well.
- Transfer mixture to a small bowl. Line a cookie sheet with parchment paper.
- Use a small scoop or tablespoon to portion the filling into small dollops on the parchment paper.
- Place cookie sheet in the freezer while you make the coating.
For the coating
- Melt the coconut oil and cacao butter in a bowl in a warm oven or over boiling water. Whisk to melt evenly.
- Add the liquid sweetener you're using along with the cacao powder and vanilla and whisk together until its shiny and smooth.
Assembly
- Remove filling from the freezer when its firm to the touch.
- You can dip the filling balls in the cacao coating, and place back on the parchment paper.
- To garnish each truffle, sprinkle with a pinch of berry powder. This is optional.
- Or you can drizzle the cacao coating over the filling, chill them to set the coating, turn them over and drizzle again to completely cover them in chocolate.
- Chill until ready to serve.
Notes