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Let's face it, dessert is not healthy...or is it? Pooja Mottl, the author behind the book The 3-Day Reset, stopped by Tonia's Kitchen to talk about what she calls its crown jewel, Chocolate
Raspberry Truffles with NO refined sugar. She takes a natural kind of chocolate, along with dates raspberries and put it in a food processor. Roll the resulting mixture into little balls, and serve! It's not hard to make and only takes about 10 minutes. The truffles are unique dessert that you can feel good about eating!
Let's face it, dessert is not healthy...or is it? Pooja Mottl, the author behind the book The 3-Day Reset, stopped by Tonia's Kitchen to talk about what she calls its crown jewel, Chocolate
1 cup raw pecans
1 cup Medjool or Deglet Noor dates, seeds removed, roughly chopped
2 Tbsp unsweetened cacao powder (raw if possible) + extra for dusting truffles
2 Tbsp cacao nibs
1/4 cup fresh raspberries
Pour a small amount of cacao powder onto a sheet or large plate for coating and dusting the truffles.
Add all ingredients to a food processor or blender, and blend until ingredients are fully incorporated and pecans and dates are chopped into small bits. Be careful not to overblend. If the mixture looks too dry, add a couple of extra raspberries.
Scoop out the truffle mixture using a tablespoon. Scoop 1 1/2 tablespoons at a time, forming each into a ball with your hands. Transfer balls to dusting plate and coat thoroughly, then tap the truffle to remove any excess powder.
Enjoy immediately with tea or coffee or chill in the refrigerator for an hour or more. Truffles will last in the fridge for several days.
