Energy Bliss Truffles
with rose, and mucuna
By Madison b. Siobhan
Yield: Makes 14-18 Truffles
Ingredients:
22 - 24 dried figs
4 heaping tablespoons coconut oil, room temperature
6 tablespoons cocoa powder
1 teaspoon Mucuna powder
1 ¼ teaspoon vanilla extract
Coating/Toppings:
Option #1: Rose powdered
170g (½ cup) organic honey, plus 2 tablespoons, room temperature
4 - 6 tablespoons rose powder
sea salt flakes, for garnish
Option #2: White chocolate dipped with rose
1 tablespoon coconut oil
125g (around ½ cup) white chocolate (vegan or sugar-free)
4 - 6 tablespoons rose powder
sea salt flakes, for garnish
rose petals, for garnish - (optional)
Special equipment: Small sieve (or tea strainer), square tray (or baking tray), baking paper (greaseproof baking parchment), medium microwavable bowl or Bain Marie (optional), food processor, medium bowl, slotted spoon, small melon scooper or tablespoon scooper, fork, and a silicone spatula.
Prep:
1. Line a medium baking tray (or large plate) with greaseproof paper or baking parchment. Set aside.
2. Place the figs in a medium bowl. Pour hot water over them and allow them to sit for 5 to 7 minutes until softened. Cut any hard stem ends off if preferred. Use a slotted spoon to remove the figs from the bowl of water (but set the bowl of water aside) and proceed to Step 1.
Method:
1. In the bowl of a food processor, add the softened figs, coconut oil, cocoa powder, mucuna powder, and vanilla extract. Blitz until blended smooth and a paste forms. Blitz once more until a ball starts to form (or the paste lifts up from the sides of the bowl).
2. Use a spatula to scrape out and remove the mixture from the food processor into a medium bowl.
3. Measure out a rounded tablespoon of the mixture and scoop it out onto the prepared lined baking tray. Repeat until all of the mixture is used. *Tip: Use the bowl of water from the figs, if needed, to dip your fingers in the water to help with removing the mixture from the tablespoon scoop.
4. Place the tray in the freezer for about 8-10 minutes for the truffles to become firm. Remove from the freezer, then use your palms to roll each truffle into an even ball, then place it back on the tray.
5. Meanwhile, choose what toppings you would like for your truffles:
For the rose-honey coating:
1. Use a fork to dip a whole truffle in the honey, then place it on the tray. Immediately, place the rose powder in a sieve or a tea strainer and dust the truffle off until it’s completely covered. Repeat until all of the truffles are covered to your preference. Sprinkle a few salt flakes on top of each truffle.
For the white chocolate:
1. In a medium microwavable bowl, add 1 tablespoon of coconut oil, and the white chocolate. Heat in 30-second intervals, stirring each time to blend well, until the chocolate is completely melted.
2. Place one truffle at a time in the bowl of white chocolate, and use a fork to help cover the truffle completely. Remove the truffle from the bowl, allowing any excess chocolate to drip in the bowl, and carefully place the truffle on the tray to cool and set for 60 seconds. Place the rose powder in a sieve or a tea strainer and dust the truffle off until it’s completely covered. Repeat until all of the truffles are covered to your preference. Sprinkle a few salt flakes on top of each truffle.
3. Extras: Add rose petals to garnish each truffle or a small drizzle of honey.
Storing:
These are best eaten within a week, and will keep in the refrigerator for 5 – 7 days covered with a lid, or will freeze well for up to 1 month.
.jpg)
