Raw chocolate truffles from Rineke Dijkinga can be prepared in 0 minutes. You make this dish with Coconut oil, Gula Java Cacao & Coconut flour from Amanprana. This recipe from the Belgian kitchen is delicious as Desserts, Snack, Brunch & Cake and biscuit. It also fits perfectly in a Vegetarian diet.
Ingredients for raw chocolate truffles
- 50 g sweetened dried cranberries
- 200 cc coconut milk
- 15 g Gula Java Cacao
- 75 g almond flour
- 30 g of fine oatmeal
Preparation of raw chocolate trufflesSoak the cranberries for a little while in the coconut milk and puree them in a blender. Then add the cocoa powder, almond flour and oatmeal. Place in the fridge for half an hour to allow to harden. Roll 12-15 truffle-shaped balls between damp hands. Then roll them in a layer of grated coconut or crushed hemp seeds or dust with some cocoa powder (if you appreciate the bitter taste). Place back in the fridge and allow to harden for a couple of hours. Serve for breakfast, a snack or as a dessert. If you find them too ‘moist’ you can place them in an oven at 40°C (on some baking paper) to allow some of the moisture to evaporate. You can of course use a drying oven if you have one.
Tip from Rineke:
Almost everyone loves chocolate. Unfortunately ready-to-eat chocolates contain lots of unhealthy trans fats, sugars, additives and usually a lot of milk powder. So they are not recommended if you want the healthy option. Chocolate is irresistible for most people because it contains all kinds of substances that improve our mood: anandamide, theobromine, phenethylamine (not in processed or heated chocolate), tryptophan, tyrosine and magnesium etc. These constitute a considerable number of mood enhancers in one foodstuff. Real chocolate (not industrial processed ready-to-eat chocolate products) also includes a range of protective substances (polyphenols) that protect our cells against sickness and degeneration. When heated these polyphenols are soon lost. Furthermore it contains a lot of minerals. A little raw, pure chocolate every day is therefore very healthy. Milk chocolate offers zero benefits for your health and mood! The polyphenols latch on to the milk proteins and are no longer absorbed. Would you like to know a lot more about raw chocolate? If so read the book 'Superfoods' by David Wolfe. Choose raw chocolate as often as possible or organic Fair Trade chocolate with over 70% cocoa. The combination with oatmeal and almonds makes this little snack an even greater treat for your brain. You could almost serve it for breakfast! Cranberries also play a special role in maintaining a healthy brain: they promote the production of dopamine, and dopamine (a neurotransmitter that is highly sensitive to the production of free radicals) is protected by the antioxidant properties of cranberries. Recipe from the cookbook 'Weten van (h)eerlijk eten 2' by R. Dijkinga, orthomolecular therapist and naturopath
Rineke Dijkinga is specialist in orthomolecular medicine and naturotherapy and also knows an extraordinary amount about nutrition. She is firmly convinced of the beneficial effects of (organic) foods and believes that herbs and spices play a major role in our energy levels, our mood and our weight. To her, delicious food are one and the same thing. Here at Amanprana we have had the opportunity to create and collect various recipes together with Rineke Dijkinga, author of "Alles draait om je hormone" (It's All About Your Hormones), "Weten van (h)eerlijk eten 1 & 2" (What You Need to Know About Fair Food) and Weetjes over (h)eerlijk eten (Fair Food, the Facts). Her main aims are to highlight how important herbs and spices are, that we should opt for organic food and that we should focus on the preventative in prevention.