As if we needed more reasons to eat chocolate, Jill Nussinow (aka The Veggie Queen), is tempting us with these whole food based truffles. I love this recipe contains 2 types of chocolate, cocoa powder and dark chocolate, along with dates and almonds. A study in Nutrients in 2012 showed decrease in anxiety levels among participants eating milk chocolate and dark chocolate after an hour of consumption. I think this recipe would definitely improve any anxiety I was having. For more recipes from The Veggie Queen, visit her website at www.theveggiequeen.com.
- ½ cup pitted dates
- ¼ cup strong brewed Chocolate or Mocha Teeccino, Dandelion root tea or coffee
- 2 ounces dark chocolate, melted
- 2 tablespoons almond or peanut butter
- 3 tablespoons cocoa powder plus more for rolling
- Make a strong brew of Teeccino by using 1 tablespoon Teeccino to 1/2 cup water in a drip coffee maker. Or use 1 Teeecino tea bag or 1 dandelion root tea bag in ½ cup boiling water.
- Let dates sit in the brewed Teeccino for at least 1 hour or up to overnight.
- Put dates into a small food processor. Blend with the Teeccino until well blended.
- Add the melted chocolate and nut butter and blend until smooth.
- Add the cocoa powder and blend again until smooth.
- Chill this mixture for at least an hour or longer until firm.
- Scoop out a teaspoonful at a time and roll into small balls on a cutting board or a plate.
- Roll the ball in cocoa powder. Alternative coatings are powdered sugar, dessicated coconut, or cinnamon powder.
- Keep cool until ready to serve.