This is the time of year when the temptation to indulge in yummy desserts is all around you. I personally love to eat desserts made with healing foods and 70% dark chocolate bars are a must have for me.
From November until the end of the year, cupcakes, cookies, pies, cakes, candies, puddings, parfaits, ice cream and all manner of tasty goodies are being abundantly shared at family and friend’s gatherings and work parties. Many of these desserts have ingredients that will pack on the pounds and set you up for craving more.
Since I believe in enjoying whole healing foods that are delicious and health promoting at the same time I have decided to share some of my favorite dessert recipes over the next few weeks that you can feel good about eating without worrying about how they will affect your health later.
My first recipe is for chocolate ganache cherry walnut truffles. Chocolate truffles are one of the best desserts because they provide intense rich chocolate flavor in a small serving size that is so satisfying. Truffles have a silky luxurious texture that just begs you to take a bite so you can enjoy how they melt on your tongue in an explosion of chocolate goodness!
Chocolate truffles are easy to make, store for weeks in the refrigerator and make wonderful edible gifts to bring to parties. Truffles can be expensive when you buy them individually in a candy store but if you make your own you will save money and have control over the quality of the ingredients used.
My recipe starts with a dark chocolate ganache base. Ganache is simply a creamy blend of chocolate and cream. Most recipes for ganache use equal parts chocolate and cream but for my truffle recipe you will need to do 2 parts chocolate to 1 part coconut milk so that you can achieve a dense creamy truffle.
You can add a variety of other ingredients to ganache like vanilla extract, cinnamon, dried fruits, essential oils, seeds and nuts to a create an infinite number of delectable flavors.
I prefer using organic, sustainably produced, fair trade chocolates in my recipes. The companies who make fair trade, sustainably produced, organic chocolates believe in supporting and protecting farmers along with producing wonderful products.
Dark chocolate, coconut, and walnuts have many health benefits that have been well documented. Here are some of my favorite benefits.
Dark chocolate is high in antioxidants, phytochemicals, flavonoids, polyphenols, vitamins, minerals, enzymes, amino acids, and soluble fiber. It is especially high in chromium, iron, and magnesium.
Coconut milk contains medium chain fatty acids. Medium chain fatty acids are sent to your liver, where they are immediately used to make energy instead of being stored as body fat. Medium chain fatty acids are also easier for you to digest. Coconuts and their milk also contain high amounts of lauric acid and capric acid, which are medium chain fatty acids that have antibacterial, anti-viral, and anti-microbial properties.
Raw walnuts are an excellent nut to enjoy for both the taste and nutritional benefits. Walnuts are a rich source of omega-3 essential fatty acids (ALA), phytonutrients, antioxidants, copper, manganese, and fiber which all contribute to a healthy cardiovascular system along with offering protection against cancer.
I hope you make my delicious chocolate ganache cherry walnut truffles and be sure to share the chocolate love with your family and friends!
Do you like chocolate? What’s your favorite way to enjoy it? Please contribute to the conversation by leaving a comment.
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Chocolate Ganache Cherry Walnut Truffles
Paleo, Vegan, Gluten-Free, Dairy-Free
Makes around 3 dozen Truffles
12 ounces 70% organic dark chocolate
¾ cup organic full fat coconut milk*
⅛ teaspoon Himalayan sea salt
⅛ teaspoon cinnamon
½ cup finely chopped dried cherries
1 cup finely chopped raw walnuts
1. Chop the chocolate bars into small pieces with a knife. Place the chopped chocolate in a heatproof bowl and set aside while you prepare the coconut milk.
2. In a small saucepan, combine the coconut milk, sea salt, and cinnamon and bring to a simmer over medium heat.
3. Once the coconut milk is hot, remove from heat and pour over the chopped chocolate. Let this mixture sit for a minute or so to allow the chocolate to start melting. Stir the chocolate with a large spoon until all the coconut milk is mixed in and the ganache looks smooth and creamy.
4. Stir in the chopped dried cherries, cover bowl and place in the refrigerator to cool and set. This should take around two hours or more.
5. Once truffle base is done chilling, remove from refrigerator and using a spoon or melon baller, scoop a large tablespoon of chocolate ganache and roll into a ball.
6. Place truffle ball in chopped walnuts and roll around until the truffle is completely coated in walnuts. Repeat this process until all the truffles are done.
7. Enjoy immediately or place truffles in the refrigerator covered for up to 2 weeks. If you refrigerate the truffles, remove and serve at room temperature when you want to eat them.
*It’s important to use full fat coconut milk in this recipe to get the right texture for truffles. Light coconut milk will not work in this recipe. You can also try coconut cream for a more decadent version.