CHLOROPHYLL RECIPES: MORINGA CHOCOLATE ENERGY TRUFFLES
(Adapted from RAW by Charlie Trotter and Roxanne Klein)
PREP: 30 Mins
VOLUME: Approx. 24 – 36 Truffles (depending on size)
Chocolate Truffle Base:
- 1 cup Nut butter (preferably almond or cashew)
- 1 cup Maple syrup
- 1 cup Cocoa powder
- 1 Tbsp. Soy sauce
- ¼ tsp. Vanilla extract
Pistachio Filling:
- 1 cup Pistachios (raw or toasted), finely Chopped (or a mixture of chopped pistachios and chia seeds)
- ¼ cup Tahini
- 1/4 cup Honey (preferably orange blossom honey)
Truffle Ingredients:
- ½ cup Truffle base (see above)
- Pistachio filling (see above)
- Matcha or moringa powder for dusting
TRUFFLE BASE INSTRUCTIONS:
- In a food processor, combine ingredients and process into a paste.
- Cover in plastic and refrigerate until slightly solid but still malleable.
PISTACHIO FILLING INSTRUCTIONS:
- Combine pistachios, tahiniand honey until well mixed.
- With a small spoon, scoop up ½-1 teaspoons of filling and roll into½inch balls.
- Set on a parchment (or Silpat) covered ¼sheet pan and refrigerate until solid.
TRUFFLE INSTRUCTIONS:
- Use a spoon or mini scoop to scoop up about a tablespoon of truffle base.
- Form the truffle base around the ball of pistachio filling.
- Roll the truffle with your hands until it forms a smooth, round ball.
- Refrigerate on parchment about ten minutes until solid.
- Roll each ball lightly in matcha or moringa powder.
- Refrigerate on parchment for 30 minutes. Store in refrigerator for up to a week, although the moringa and matcha powders might lose their green color.
