You may have heard or seen me mention Indulge Well chocolate. These are the amazing, organic, 75% dark cacao, turmeric-enhanced squares that my beloved Dr. James created as part of our Well & Company product offerings. You can check them out or buy a bag here.
As delicious as Indulge Well squares are on their own, I love to play around with them in the kitchen. I melt them down, double-boiler style, and then I may make a chocolate "bark" by mixing in some nuts or seeds, maybe sprinkle in some cinnamon or cayenne or sprinkle a little sea salt on top. I just spread out the melted chocolate along with the fun additions, spread it evenly on top of parchment paper and pop it in the refrigerator to let it set.
For these delicious truffles, I got out my precious Cuisinart processor, set the S-blade in place and got pulsing. I added 10 pitted Medjool dates, about 2 heaping tablespoons of tahini, 1 tablespoon of coconut "butter" but you can substitute coconut oil (the kind that is more solid at room temp), a teaspoon of vanilla extract and a tablespoon of maple syrup. I processed the ingredients until the mixture was fully smooth. Then I placed the mixture on parchment paper and patted it down into an even square. I placed it in the freezer for a little while, maybe about 45 minutes and then I got started on the chocolate.
I simply melted down about 15 squares of Indulge Well chocolate. I cut the square of my tahini mixture into 16 perfect bites and I dipped each square into the melted chocolate and placed it back on the parchment. By the way, I had a small cutting board under the parchment to make it easy to transport to and from the refrigerator. Once I had dipped every piece I sprinkled some pink Himalayan sea salt on top. I placed the truffles in the refrigerator and they were ready to try about 30 minutes later.
I had extra melted chocolate, so I mixed in some chopped almonds, pumpkin seeds, hemp seeds and spread it out for my bark. I topped that with a little bit of that pink salt as well.
Let me know how you like them! And remember, you can substitute other kinds of nut butter in lieu of the tahini (ground sesame seed paste). I like the texture of tahini and the fact that it's a nutritional superstar. It contains a nutritional powerhouse, vitamins E, just about all of the B vitamins, vitamin A, lecithin, calcium, magnesium, potassium, and protein.
10 Medjool dates, pitted
2 heaping tablespoons tahini
1 tablepoon coconut butter
1 teaspoon vanilla extract
1 tablespoon maple syrup
15 squares Indulge Well dark chocolate (or about a cup of dark chocolate chips melted down)
pink sea salt for dusting tops of truffles
parchment paper or bpa-free plastic wrap to keep truffles from sticking
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