Goji Goddess Truffle
This Goji Goddess Truffle was born over the holidays. What better way to say “thank you” and “I appreciate you” to those that have made your life a little better throughout the year than with a yummy treat that not only tastes decadent and delicious but also supports and even improves their health with every bite! There are not too many sweet treats you can say that about! Cacao nibs are packed full of antioxidants (even more so than dark chocolate) and are known to improve energy levels. They are high in magnesium which is beneficial for muscle and nerve function among other things and are also high in fiber and iron. Goji berries are a very mild berry with a high antioxidant punch widely used in China as a sort of “fountain of youth”. So if you are looking to improve you eye health, liver function, blood pressure or a host of other issues, these little berries are your ticket onto the health train. We used coconut sugar as the sweetener as it contains nutrients and does not cause the blood sugar spike and crash associated with traditional refined sugar. Hemp and almond butter was added in for extra protein and texture. Finally, while we choose to not use oil in our cooking, a few times a year we make an exception for a holiday treat and this is one of those times. There is differing opinions on Coconut oil and while we err on the conservative side and avoid it most of the year, it makes for a great treat every now and then. Enjoy with friends and family!
Cacao, Goji Ball/filling:
1 ½ cups Cacao Nibs
1 Cup Goji Berries
1 cup Almond Butter
½ cup Cacao Powder
½ cup Coconut Sugar
½ cup Water
1 tbsp. Flax
2 tbsp. lemon juice from whole lemon
2 tbsp. Coconut Oil – melted
1 1/8 tsp. Salt
1 tsp. Vanilla
4 Tbsp. Coconut oil
6 tbsp. Coconut Sugar
1/2 cup Cacao Powder
1/2 cup Hemp Seeds – lightly blended
Pinch of salt
To prepare the Goji filling:
1. Place coconut oil in a mini crock pot and let sit to melt. (you can do this over the stove on low heat or in a microwave if you prefer).
2. Place Cacao powder, flax and salt in a medium bowl.
3. In a separate bowl mix coconut sugar, water, lemon juice, almond butter, coconut oil and vanilla.
4. Pulse cacao nibs and goji berries in a blender until course. Use a spatula to stir mixture occasionally to avoid packing at the bottom of the blender as well as caking. Add mixture to other dry ingredients.
5. Cover a cookie sheet with wax paper.
6. Combine wet and dry ingredients and mix together by hand. this will get very sticky. Once ingredients are well mixed, use a tablespoon measure to spoon ingredients into hands. Dip hands in a bowl filled with warm water to reduce stickiness as you roll mixture. Roll into balls (they do not have to be perfect) and place on wax paper. Place in the freezer or fridge to harden for a few hours.
1. Place coconut oil in a mini crock pot and let sit to melt. (you can do this over the stove or in a microwave if you prefer). Stir oil to speed up the melting process.
2. Place 1-2 cups of hemp seed in a blender. Pulse until hemps seeds are course but not fine or into powder. If you do not have enough hemp seeds to blend, you can leave them whole.
3. Mix coconut sugar into melted coconut oil and stir until coconut sugar dissolves.
4. Add cocoa powder and hemp seeds.
5. Remove truffle balls from the fridge and roll in coating mixture using a fork. I choose to re-roll the balls real quick before dropping them into the coating (that is my OCD coming out and not necessary. It just makes the balls more round). You can remove the balls with a toothpick or with your fingers. The mixture is quite thick and will not disfigure from the use of a fork or fingers.
6. Store balls in an airtight container in the freezer or refrigerator. We prefer the freezer. Enjoy!