GHF Gut-Healing Chocolate Truffles 4 ways recipe

CHOCOLATE TRUFFLES

DAIRY-FREE + GUT-FRIENDLY

4 WAYS

80g / 1 cup dates (pitted)
4g / 1 Tbsp cocoa powder (unsweetened)
60ml / 1/4 cup hot water
6g / 1 Tbsp healthy FAT (ghee, coconut oil, etc.)
(optional) 1/8 tsp sea salt / natural salt
(optional) 1/4 tsp vanilla extract / paste

Soak the pitted dates in the hot water for 15-20 minutes.
Blend all ingredient together using an immersion blender, high-powered blender, or a food processor, until very smooth.
Chill in the fridge for 30 minutes or until chilled through.
Scoop out 1-Tbsp spheres of the truffle filling and freeze.
Finish the frozen truffles by either rolling in cocoa powder, chopped nuts, shredded coconut, freeze-dried berries, or any other finely-crushed dry food. Alternatively, dip the frozen truffles in melted chocolate, then let set in the fridge for 15 minutes, OR see the video above for instructions on how to use a chocolate mold to make beautiful shiny truffles with a hard chocolate shell..

18g / 1 Tbsp raw honey (or other sweetener)
4g / 1 Tbsp cocoa powder (unsweetened)
72g / 1/4 cup nut/seed butter (sprouted)
12g / 2 Tbsp healthy FAT (ghee, coconut oil, etc.)
(optional) 1/8 tsp sea salt / natural salt
(optional) 1/4 tsp vanilla extract / paste

Mix together the nut butter, cocoa powder, honey, salt and vanilla until well combined.
Next, whisk in the (melted) fat of choice.
Chill in the fridge for 30 minutes or until chilled through.
Scoop out 1-Tbsp spheres of the truffle filling and freeze.
Finish the frozen truffles by either rolling in cocoa powder, chopped nuts, shredded coconut, freeze-dried berries, or any other finely-crushed dry food. Alternatively, dip the frozen truffles in melted chocolate, then let set in the fridge for 15 minutes, OR see the video above for instructions on how to use a chocolate mold to make beautiful shiny truffles with a hard chocolate shell..

20g / 2 Tbsp coconut sugar
16g / 1/4 cup cocoa powder (unsweetened)
45ml / 3 Tbsp non-dairy milk

(sprouted nut milk, or coconut milk)

24g / 1/4 cup healthy FAT (ghee, coconut oil, etc.)
(optional) 1/8 tsp sea salt / natural salt
(optional) 1/4 tsp vanilla extract / paste

Mix together the milk, coconut sugar, and salt, then heat until the sugar has dissolved fully.
Next, whisk in the cocoa powder, then lastly add the melted fat and vanilla.
Chill in the fridge for 30 minutes or until chilled through.
Scoop out 1-Tbsp spheres of the truffle filling and freeze.
Finish the frozen truffles by either rolling in cocoa powder, chopped nuts, shredded coconut, freeze-dried berries, or any other finely-crushed dry food. Alternatively, dip the frozen truffles in melted chocolate, then let set in the fridge for 15 minutes, OR see the video above for instructions on how to use a chocolate mold to make beautiful shiny truffles with a hard chocolate shell..

10g / 1 Tbsp coconut sugar
73g / 1/2 cup 80% cacao dark chocolate (or higher, + dairy-free)
60ml / 1/4 cup non-dairy milk

(sprouted nut milk, or coconut milk)

6g / 1 Tbsp healthy FAT (ghee, coconut oil, etc.)
(optional) 1/8 tsp sea salt / natural salt
(optional) 1/4 tsp vanilla extract / paste

Mix together the milk, coconut sugar, and salt, then heat until the sugar has dissolved fully.
Next, add the (chopped) dark chocolate, cover, and let sit for 5 minutes to let the residual heat from the milk melt the chocolate (if it still hasn't melted after 5 minutes, heat it in the microwave for 15 seconds longer, repeating if necessary).
Mix in the (melted) fat and vanilla last.
Chill in the fridge for 30 minutes or until solidified.
Scoop out 1-Tbsp spheres of the truffle filling and freeze.
Finish the frozen truffles by either rolling in cocoa powder, chopped nuts, shredded coconut, freeze-dried berries, or any other finely-crushed dry food. Alternatively, dip the frozen truffles in melted chocolate, then let set in the fridge for 15 minutes, OR see the video above for instructions on how to use a chocolate mold to make beautiful shiny truffles with a hard chocolate shell..

CHOCOLATE TRUFFLES

DAIRY-FREE + GUT-FRIENDLY

4 WAYS

80g / 1 cup dates (pitted)

4g / 1 Tbsp cocoa powder (unsweetened)

60ml / 1/4 cup hot water

6g / 1 Tbsp healthy FAT (ghee, coconut oil, etc.)

(optional) 1/8 tsp sea salt / natural salt

(optional) 1/4 tsp vanilla extract / paste

Soak the pitted dates in the hot water for 15-20 minutes.

Blend all ingredient together using an immersion blender, high-powered blender, or a food processor, until very smooth.

Chill in the fridge for 30 minutes or until chilled through.

Scoop out 1-Tbsp spheres of the truffle filling and freeze.

18g / 1 Tbsp raw honey (or other sweetener)

4g / 1 Tbsp cocoa powder (unsweetened)

72g / 1/4 cup nut/seed butter (sprouted)

12g / 2 Tbsp healthy FAT (ghee, coconut oil, etc.)

(optional) 1/8 tsp sea salt / natural salt

(optional) 1/4 tsp vanilla extract / paste

Mix together the nut butter, cocoa powder, honey, salt and vanilla until well combined.

Next, whisk in the (melted) fat of choice.

Chill in the fridge for 30 minutes or until chilled through.

Scoop out 1-Tbsp spheres of the truffle filling and freeze.

20g / 2 Tbsp coconut sugar

16g / 1/4 cup cocoa powder (unsweetened)

45ml / 3 Tbsp non-dairy milk

(sprouted nut milk, or coconut milk)

24g / 1/4 cup healthy FAT (ghee, coconut oil, etc.)

(optional) 1/8 tsp sea salt / natural salt

(optional) 1/4 tsp vanilla extract / paste

Mix together the milk, coconut sugar, and salt, then heat until the sugar has dissolved fully.

Next, whisk in the cocoa powder, then lastly add the melted fat and vanilla.

Chill in the fridge for 30 minutes or until chilled through.

Scoop out 1-Tbsp spheres of the truffle filling and freeze.

10g / 1 Tbsp coconut sugar

73g / 1/2 cup 80% cacao dark chocolate (or higher, + dairy-free)

60ml / 1/4 cup non-dairy milk

(sprouted nut milk, or coconut milk)

6g / 1 Tbsp healthy FAT (ghee, coconut oil, etc.)

(optional) 1/8 tsp sea salt / natural salt

(optional) 1/4 tsp vanilla extract / paste

Mix together the milk, coconut sugar, and salt, then heat until the sugar has dissolved fully.

Next, add the (chopped) dark chocolate, cover, and let sit for 5 minutes to let the residual heat from the milk melt the chocolate (if it still hasn't melted after 5 minutes, heat it in the microwave for 15 seconds longer, repeating if necessary).

Mix in the (melted) fat and vanilla last.

Chill in the fridge for 30 minutes or until solidified.

Scoop out 1-Tbsp spheres of the truffle filling and freeze.

CHOCOLATE TRUFFLES

DAIRY-FREE + GUT-FRIENDLY

4 WAYS

TRUFFLE #1

TRUFFLE #2

TRUFFLE #3

TRUFFLE #4