I was craving chocolate – again! Could have been the incessant ice-cream truck jingle outside my apartment, or because I walked about 10 miles with the family this weekend. Either way, my body wanted something dark, rich and sweet!
Since I don’t handle caffeine and sugar well (let’s face it – most of us don’t) I decided that the traditional chocolate truffles weren’t going to work, but I still wanted something bite-sized, slightly gooey and dark.
After checking out some raw-food recipes, I decided to dive in with my own take on a truffle. The carob in this recipe is mild and chocolate-like, while adding a whopping dose of iron. The cashews are creamy and provide minerals and protein, which I love:
1 cup cashews (soaked overnight in water), drained
4 tablespoons raw carob powder
5 large Medjool dates, pitted
1/4 cup unsweetened coconut flakes
1/2 teaspoon sea salt
I simply threw this all in a food processor, and blended the mixture until it was smooth. I scraped down the sides a few times as well. Then I rolled tablespoons sized scoops in coconut to create nice truffles. Delicious and healthy! My 3 year old really likes them too – and I don’t mind him having a few since they’re a good source of protein and iron.
