During the colder months of the year I love to relax with a hot cup of herbal tea and a sweet treat. These Warming Cardamom Chocolate Truffles are my current favorite! They have a crunchy texture thanks to the sprouted buckwheat, a subtle hint of cayenne heat and a delicious floral aroma thanks to the cardamom. Did you know that this Indian spice could improve your digestion, help to detoxify your liver and even fight free radicals? Now you can enjoy your chocolate truffles and get glowing skin too ☺
Warming Cardamom Chocolate Truffles
SERVES: 18 small truffles
EQUIPMENT: food processor, rubber spatula
INGREDIENTS:
1 cup of cashews
¼ cup of cacao powder, unsweetened
¼ cup of maple syrup
2 tablespoons of extra virgin coconut oil, melted
1 teaspoon of pure vanilla extract
¼ teaspoon of cardamom, ground
1/8 teaspoon of cayenne pepper
2 large pinches of Himalayan crystal salt or sea salt
½ cup of buckwheat, soaked overnight and dehydrated until crisp (or extra cashews)
¼ cup of unsweetened cacao powder (to coat the truffles)
DIRECTIONS:
- Place the cashews in a food processor fitted with an S-blade. Ground into fine flour.
- Add cacao powder, maple syrup, melted coconut oil, vanilla extract, cardamom, cayenne and salt. Mix into a sticky dough.
- Add the sprouted buckwheat and pulse to mix.
- Shape the dough in small truffles. Coat each truffle with cacao powder.
JULIE’S TIPS & TRICKS:
- These Warming Cardamom Chocolate Truffles will stay fresh for at least 1 month in an airtight container in the refrigerator – at least, if you can stop yourself from eating them all ☺
- Not a big fan of pure cacao? Roll your truffles in carob powder, dried coconut, sprouted buckwheat, finely chopped cashews…
Now I would love to hear from you! What are your favorite chocolate truffles? Plain dark or milk chocolate, marzipan, hazelnut cream, caramel, mocha cream… Let me know by leaving a comment down below.
