Chocolate truffles

Today we bring the fourth recipe of @alquimista_vegana that closes this circle of vegan gastronomic creations, without allergens, without refined sugar, rich in nutrients and made with Gguni Dates Cacao cocoa mass.

Today's healthy delight is chocolate truffles very rich in protein, fiber and antioxidants with an exquisite flavor and perfect texture.

To prepare them we will need some things that we left reserved from previous preparations such as the pulp of oat milk (full of fiber and minerals) of hot chocolate and half of the boiled beans / lentils that we reserve from the preparation of "Cacumus".

Ingredients (for 6 truffles):

Leftover pulp of oats (or 2 tablespoons of oat flakes);

The reserved half of the boiled beluga lentils / black beans (or cook 75gr dry of one of those legumes);

Two or three medijoul dates (depending on whether you want them more or less sweet);

30gr of non-alkalized cocoa mass from Gguni Dates Cacao.

a pinch of salt

Preparation:

Melt the cocoa mass in a water bath. In a food processor, mix the oats, boiled legume (rinsed and drained), boneless dates and salt.

Grind for a few minutes until you get a uniform paste, add the melted cocoa and crush again until everything mixes well. If the mixture is too thick to crush well the processor add a little water very little by little and try to crush again (be careful to add too much water).

To finish you just have to make balls with your hands and let them cool in the fridge. If you find the mixture too soft to make the balls let it cool a little at room temperature.

They are delicious to eat as dessert, take as a snack to eat at work, to give extra energy on a hiking trail, or even for breakfast.

When you try to make them send us a photo or tag us on social media!!