Glowing Skin Chocolate Truffles

Rich, chocolaty with a crunchy chocolate coating. An indulgent sweet treat that is healthy and actually contributes to glowing skin and your overall wellbeing.

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SOMETHING SPECIAL

This is a recipe I developed for Mothers Day in collaboration with the South African Superfoods brand called Soaring Free Superfoods. They so easy to make, especially if you want to involve the little ones and taste so good!

SO, WHAT'S IN THESE FABULOUS TRUFFLES

• Plant-based yoghurt, ideally a Greek style.

• (Organic) Cacao powder

• Tremella powder

• Adaptogens powder

• Ground Almonds

• Maple syrup or honey

• Orange zest

• Dark Chocolate

• Coconut Oil, ideally a cold-pressed

• and a generous pinch of sea salt, to bring out the flavours

  
  

WHY ARE THESE GOOD FOR THE SKIN

Let's talk about the ingredients:

Cacao powder and dark chocolate happens to be high in antioxidants, which is good for the skin

Tremella powder is a plant-based, natural collagen which helps with skin strength, skin elasticity and hydration

Almonds are loaded with essential fatty acids that help nourish the skin.

The same goes for coconut oil.

and finally, the Adaptogens powder. This is a product from a company called Soaring Free Superfoods. It is a blend of three varieties of Maca, Ashwagandha, Red Ginseng, Reishi and Gynostemma. These superfoods help to realign imbalances (that are caused by stress), rebalance the nervous system, resilience and more energy.

WHAT CAN I USE INSTEAD OF THE ADAPTOGENS POWDER

You can add any or some of the ingredients in the breakdown mentioned above. If I don't have any of the powder available I would add Maca Powder and Ashwagandha, as these are easier available.

THE YOGHURT

As I'm vegan naturally I would use a plant-based yoghurt. I recommend using a yoghurt that is unsweetened and with a thicker texture, such as a Greek Style. If the yoghurt you are using is too runny you might want to add more cacao or ground almonds.

If you do consume dairy I recommend using a plain Greek Yoghurt.

SWEET, BUT NOT TOO SWEET

These are delightfully chocolatey, but not very sweet. This is a personal preference, but you are welcome to add a bit more maple syrup or honey. Please just be aware that this will make the mixture more runny, which means it will be difficult to set and shape. You will need to add more cacao or ground almonds.

HINTS OF ORANGE

I love the combination of chocolate and orange. Adding the orange zest will give it that delicious orange flavour, without adding additional liquid. This is optional, but highly recommended - Especially if you are still getting used to flavours such as Tremella powder or Maca.

CHOCOLATE SHELL OR CACAO DUSTED

You have the option of either dipping the truffles in a glossy, melted dark chocolate or you can roll them in cacao powder. I love both options, but if I can be honest I do prefer the chocolate shell. That crunch when biting into the truffles....

OTHER HEALTHY CHOCOLATE TREATS TO TRY

Collagen Boosting Hot Chocolate

Tofu & Date Chocolate Pudding

Mint Chocolate Chia Pudding

Healthier Sweet Potato Brownies

GLOWING SKIN CHOCOLATE TRUFFLES

Rich, chocolaty with a crunchy chocolate coating. An indulgent sweet treat that is healthy and actually contributes to glowing skin and your overall wellbeing.

TIME: About 1 hour

MAKES: 16 - 18 truffles, depending on the size of the truffles.

INGREDIENTS

FOR THE TRUFFLES

• 1 cup plant-based yoghurt, ideally Greek style

• 1/2 cup cacao powder

• 1/2 - 1 tbsp Tremella Powder

• 1/2 - 1 tbsp Adaptogens Powder

• 1 tsp fresh orange zest

• 3 tbsp maple syrup

• 90g ground almonds (add more if required)

• A pinch of sea salt

• 50g dark chocolate (70% or more)

• 1 tbsp coconut oil

FOR THE CHOCOLATE SHELL

• 90g Dark chocolate, roughly chopped

• 1 tsp coconut oil

INSTRUCTIONS

1. In a bowl mix the yoghurt, sea salt, cacao powder, Tremella, Adaptogens powder, maple syrup and ground almonds until well combined.

2. Melt the dark chocolate and coconut oil and pour it into the yoghurt mixture. Stir well to combine.

3. Cover with cling film and place in the fridge for about 1 hour to thicken.

4. Once ready, remove from the fridge. Stir and add more ground almonds if the mixture is too wet to shape.

5. Using a melon scoop or a spoon, scoop the mixture and roll into round truffles. Use your hands to shape the truffles if you are not using a melon scoop.

6. If you are making the chocolate shell simply heat the dark chocolate and coconut oil in the microwave in 10 seconds intervals. Stir the chocolate until it's completely smooth and melted.

7. Dip each truffle in the melted dark chocolate to coat all-over. The best way is to use 2 forks to do this. Once fully coated let the excess chocolate drip off before placing the chocolate coated truffle on a plate or board.

8. Continue with the rest. Place the coated truffles in the freezer for about 10 minutes to allow the chocolate to set.

9. If you don't want the chocolate shell simply dust a bit of cacao powder onto a plate and roll each truffle in the cacao to coat all-over.

10. Store the truffles in an air-tight container in the fridge.