Here’s a little choco-luscious pick-me-up for all you S.A.D. people out there in the thick of winter.
And, with a nod of challenge to cold and flu season, we’ve also taken the liberty of punching up your sweet chocolate treat with a bit of heat, ancho chile style.
Chili peppers help to boost immunity, clear congestion, fight inflammation, and trigger feel-good receptors in the brain. AND they benefit your health and weight loss in tons of other magical ways as well (discover how here).
So what choice do you have, really? An ancho truffle a day keeps the doctor away.
1 cup ground raw almonds
¾ cup unsweetened cocoa powder
½ tsp ground cinnamon
¼ tsp ancho chili powder
A few pinches cracked black pepper
1/3 cup pure maple syrup
1 tsp pure vanilla extract
1 Tbsp coconut oil
Coconut flakes (optional)
Line a cookie sheet with parchment paper. Place the coconut flakes in a bowl and set aside.
In another bowl, stir together all of the other dry ingredients. Then pour in the maple syrup, vanilla and coconut oil. Toss and stir everything together very well, until the mixture is well combined and sticky.
With clean hands, roll a small amount of the mixture into a ball between your palms. Then roll the ball in the bowl of coconut flakes to lightly coat. Place the coconut crusted truffle on the cookie sheet. Repeat for the entire mixture, placing all the balls with a bit of space around them onto the cookie sheet. Then place the cookie sheet in the freezer and freeze overnight.
Keep frozen until they are ready to serve.
Makes about 12 truffles.
Nutrition Facts (per truffle): 93 calories/6g total fat (2g saturated fat)/11g total carbs (3g dietary fiber)/3g protein