120 mins
Serves 22
Brussels Sprout Bliss Balls
Over the festive season, it’s better to eat treats with some extra health benefits. Most bought truffles contain high levels of refined sugar or double cream, so I decided to make these with healthy ingredients. This means that they come with benefits- e.g.
🎯 Using dates instead of sugar, means that you still get sugar, but you also get the added benefit of fibre, magnesium, potassium, copper, iron and manganese.
🎯 raw cacao= fibre, polyphenols, iron, magnesium.
🎯 Almonds = protein, magnesium, calcium, vitamin E
🎯 chia seeds = fibre, healthy fats, magnesium, calcium.
🎯tahini = calcium, copper, zinc
2g Protein
2g Fibre
5.5 Plant Points
Ingredients
200g Medjool Dates
175g ground Almonds
30g tahini
50g raw cacao
1 tablespoon chia seeds
1 tsp vanilla paste
Pinch sea salt
200g white chocolate
1 tablespoon (10g) Matcha tea powder
Method
- Put all the truffle ingredients into a food process and process until well combined. You should be able to press it together easily with two fingers. If it is too dry add another dates or 2 to help it stick together.
- Roll into 24 balls and put them into the freezer for at least two hours.
- Break the white chocolate into squares and melt in a bowl over a pan of simmering water. Add the matcha powder at the end to give the desired green colour. You could sub this for spirulina powder, for a more blue-green colour.
- Allow the chocolate to cool down slightly. If it’s too runny, you will not be able to get the texture of the leaves. Dunk each frozen truffle into the melted chocolate, using a fork to texture the top of each sprout to give them a rough leaf-like texture. The chocolate should be cool enough that it will be a trail.
Pop the truffles into small truffle cases and into a box. These will last up to 2 weeks in the fridge. Keep in the fridge.
If you like recipes that are made just a little bit healthier, look out for my book No-Nonsense Nutrition, which has 100 recipes. Pre-order from the Shop page on my website.
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