Raw Zesty Chocolate Cake Truffles

Sometimes all you need is a little chocolate cuddle along with your green juice. These are raw cake truffles with lemon, lime, orange and pineapple baobab cake dough in there. Love pairing citrus with chocolate. It brightens and lightens up the flavour and it gives it that fizzy aftertaste that is just the best! Usually make my raw "sponge" using coconut or buckwheat flour with ground chia seeds and psyllium husk to give it that fluffy texture. Almonds and nuts tend to make it too dense and heavy for my taste. But even if you're making a simple raw pie and you have leftover crust, roll it into balls and dip them in more chocolate. Enjoy them any day of the week when you need a little pick me up thanks to the wide array of nutrients that raw cacao brings! (magnesium, b vits, antioxidants, copper, zinc, manganese along with tryptophan precursor to the "feel good" hormone serotonin)

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Ingredients:

• 1 1/2 cup Brazil nuts
• 1 1/2 cup Shredded coconut
• 1 cup Coconut flour
• 1/4 cup Lucuma powder
• 2 tsp Psyllium husk, powdered
• 2 tsp Vanilla powder
• 1/2 cup Maple syrup
• 1/2 cup Water
• 200 g Raw chocolate, chopped finely
• 3 dash Each of lemon oil, orange oil, lime oil
• 1 tbsp Each of lemon zest, orange zest and lime zest
• 1 1/2 tsp Baobab powder
• 2 tbsp Dried pineapple, finely chopped
• 1 tsp Salt, ground

Instructions:

• Place the Brazil nuts, shredded coconut, coconut flour, lucuma, mesquite, coconut flour, vanilla powder and salt in a food processor. Process until the nuts are finely broken down and the ingredients are fully combined.
• Add the psyllium husk and pulse to combine.
• Pour in the maple and process until incorporated.
• Slowly pour the water in with the motor running until the dough sticks together but it's still crumbly. You may not need all the water.
• Divide the dough in 4 and transfer to different bowls. Add lemon oil and zest in one, lime oil and zest in the second, orange oil and zest in the third nand baobab and dried pineapple to combine.
• Separately mix each one until well incorporated.
• With an ice cream scoop, scoop out balls of dough, roll and place in a parchment lined tray.
• Once all the dough has been rolled, transfer the tray to the freezer to set.
• In the meantime, slowly melt the raw chocolate over a Bain Marie.
• Once melted, lift the bowl from the heat and stir with a spatula to cool down the chocolate making sure to scrape the sides as well as they tend to cool down and harden faster.
• Once the bowl is not warm to the touch anymore and the chocolate has thicker in texture, start dipping the truffles.
• Remove their tray from the freezer and with a place one by one in the chocolate helping yourself with a fork to lift them up and scrape away the excess.
• Place back in the tray and once all have been dipped set in the fridge for 5 minutes.
• Take out of the fridge and enjoy!
• Store in an airtight container for up to two wells or freeze to keep them for longer.