Recipe: Chocolate truffles

Award-winning blogger and bestselling author, Lee Holmes is back with her new book, Supercharged Food: Eat Yourself Beautiful. To celebrate, we're giving away a copy to one lucky person.

  • Story by Photo Steve Brown

Award-winning blogger and bestselling author Lee Holmes is back with an exciting and informative new book, Supercharged Food: Eat Yourself Beautiful. With over 100 delicious recipes using nutritionally rich, anti-inflammatory ‘super’ foods, you’ll be truly spoilt for choice and well on your way to achieving inner and outer health, and ageless beauty.

To celebrate the release of Eat Yourself Beautiful, we are giving away one copy (retail at $39.99). Comment on the link to this recipe from our Facebook page and tell us about your favourite sweet treat.

Chocolate truffles

Take a walk over to the dark side with this twist on the textbook chocolate truffles. We share Lee Holmes’ healthier, yet equally as delectable and moreish version of these favourite desserts.

250ml (1 cup) additive-free coconut milk
125g nut butter
30g (1/4 cup) ground cacao
60g (1/2 cup) chia seeds
75g (1/2 cup) sesame seeds
75g (1/2 cup) pepitas (pumpkin seeds)
75g (1/2 cup) sunflower seeds
75g (1/2 cup) coconut flour
2 ½ tablespoons rice malt syrup, or sweetener of your choice 

1. Place all the ingredients in a food processor and pulse until smooth.
2. Remove 1 tablespoon of the mixture and use your hands to form a small ball. Repeat with the remaining mixture until you have used it all.
3. These will keep in an airtight container in the fridge for two weeks, and in the freezer for three months. 

Makes 28 truffles

Supercharged tip
Blending chia seeds makes them more bio-available for the body. These truffles are also delicious rolled in grated coconut. 


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