o 2 ounces Lilly’s sugar free chocolate chips
o 1/4 cup water-boiling
o 1/2 cup walnuts
o 1 Tbsp. unsweetened Cacao powder
o 2 Tbsp. unsweetened Cacao nibs
o 1/2 cup pitted and halved Medjool dates
o 1 tsp. vanilla extract
o Sea salt
o 2 Tbsp. shredded coconut
o ¼ tsp. curry powder
Method of preparation:
- Stir the boiling water into the chopped chocolate and let it stand for 30 seconds. Using a small whisk, stir until the chocolate is completely melted and glossy.
- Coarsely grind the walnuts in a food processor, and then add the cocoa powder, dates, vanilla, and 1/8 teaspoon of salt, and process for a minute. Then add the chocolate mixture and process until smooth, another minute. Remove from food processor and store in a bowl. Cover and chill for approximately 1-2 hours, until firm.
- On a plate, mix the coconut, curry powder, and a pinch of salt. Scoop up approximately 2 teaspoons of the chilled chocolate mixture and roll it into a smooth ball between your palms, then roll it in the curried coconuts to coat. Repeat with the remaining mixture, then place the truffles in an airtight container and chill thoroughly before serving.
Studies suggest walnuts may boost memory, while chocolate, as we all know, is the ultimate mood boosting agent. One bite of this dessert and you’d be hard-pressed to feel any stress.
Cacao is high in polyphenols which promotes the growth of beneficial gut flora to maintain a healthy gut!
Adapted from R. Katz: The Healthy Mind Cookbook