PREP: 20–25 minutes
This guilt-free treat takes truffles to a healthier place using pumpkin seeds. hemp seeds and figs for additional protein and fiber. Raw cacao is a good source of magnesium. Peppermint oil is healing and soothing to digestion.
MAKES 36 TO 40 TRUFFLES.
2 cups pitted dates
6 dried figs, stems removed
1/2 cup ground pumpkin seeds*
1/2 cup hemp seeds
1 pinch sea salt
1/4 cup unsweetened raw cacao or cocoa powder
1 tablespoon coconut oil
1-2 tablespoons hot water, as needed
3-4 drops pure peppermint essential oil or 1/2 teaspoon peppermint extract
1 cup finely shredded unsweetened coconut flakes, for rolling, optional
2 tablespoons cacao, for rolling, optional
1. Place dates, figs, ground pumpkin seeds, hemp seeds, salt, cacao, coconut oil, 1 tablespoon hot water and peppermint oil into a food processor bowl fitted with knife blade. Pulse until mixture is well combined and comes together in a ball. (If needed, add an additional tablespoon of water, 1 teaspoon at a time.)
2. Form mixture into walnut-size balls (about 2 heaping teaspoons of batter).
3. In a small bowl, combine coconut flakes with 2 tablespoons cacao, if using. Spread mixture on a plate or a piece of waxed paper.
4. Drop truffles into coconut-cacao mixture to coat and roll between hands into balls. For firmer texture, chill truffles in the refrigerator.
*TIP: For ground pumpkin seeds, process shelled raw pumpkin seeds (also called pepitas) in a clean coffee grinder, a food processor or a blender until finely ground.
Each truffle contains 60 calories, 3g total fat, 1g saturated fat, 0g trans fat, 0mg cholesterol, 4mg sodium, 8g carbohydrate, 1g fiber, 5g sugars, 2g protein, 3Est GL.
Contributing chef Sueson Vess is a food coach, cooking instructor and author of Special Eats.Yields 40 truffles