Oh, there is love in chocolate. A few of my fondly referred to “indulgent addictions” and “wish I didn’t love it, yet I do” items are dark organic chocolate, truffles, great organic decaf coffee, and a luscious red wine. Pair the chocolate with the wine or espresso—heaven! And so naturally, creating flavorful, easy to make, health infused truffles is a passion, and this is how these delightful treats came to be. I found the Brazil nut butter on a grocery shopping trip—truly one of my favorite shopping ventures. Marrying it with raw cacao was a given. The little kiss of brandy in these truffles enriches them perfectly. Besides truffles or bars, you can make this into a pie crust for a raw pie filling with a pecan or avocado mousse.
Make a single or double batch of these tasty treats, for they freeze perfectly and are wonderful to have on hand when a craving hits or last minute company arrives. Press the dough into a square or round dish and call them raw brownies. Serving over a simple berry coulis or with coconut whipped cream amps up your presentation and taste sensation. Yum is the result.
Rainforest Brazil Nut Butter Truffles or Bars
- 1 serving chocolate or vanilla Warrior Blend protein powder
- 2 to 3 tablespoons raw cacao powder
- 1/2 cup Brazil nut butter or Rainforest Nut butter (I used the Nuts to You brand)
- 2 tablespoons maple syrup, or to taste
- 1½ tablespoons Maison Orphee hazelnut oil
- 2 tablespoons room temperature or warmed to melt organic coconut oil
- 1 tablespoon brandy, Frangelico, or vanilla extract or powder
- Sprinkle sea salt
Measure and mix all the ingredients in a bowl until smoothie and creamy. Taste a little, adding more cacao, protein powder, syrup, or coconut oil to suit your taste buds and create a texture that holds together when rolled.
Chill 20–30 minutes then roll into 1 to 2 inch balls. Roll the balls into raw cacao powder or nibs, chopped nuts, hemp seeds, Sunwarrior powder, or whatever you’d like. Chill before serving.
If making bars:
Line a glass baking dish with parchment paper. Place the mixture in and spread evenly, pressing down firmly. Freeze 2 hours or longer.
Top with raw cacao nibs, chopped nuts, hemp seeds, shredded coconut, or other preferred topping. Press down gently into the mixture and cut into 1x2 inch rectangles.
Chill until ready to serve or freeze up to 6 weeks.
For a pie crust the process is similar to the bars in step one. Pour desired filling and freeze or chill until serving time, garnishing as desired.
Recipe created by Teri Gentes - Permission required to republish www.terigentes.com
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