Goji Truffle: makes 24 nut free truffles
For the Base
·* 2 cups Linwoods milled flax, sunflower, pumpkin, sesame and
goji mix
·* 1 cup wild carob powder, sieve
·* 1 cup raw chocolate powder, sieve
·* 2 cups goji berries (soak overnight in filtered/purified water, drain
and rinse
·* half cup yacon syrup
·* half cup coconut oil, melt
Place the linwoods mix into a large mixing bowl. Add the sieved wild carob and raw chocolate powder and hand mix with a spatula or wooden spoon. In a food processor process the goji’s and yacon syrup until liquid smooth. Add to the main mix and stir in. Pour the melted coconut oil on top and thoroughly mix, until a wet cake mixture is achieved. Place in an 8 to 9” silicon mould or pop through cake tin (round or other shape). Even out with the back of a metal spoon and place in the fridge to set whilst making the topping.
For the Topping
·* half cup yacon syrup
·* 1 cup wild carob powder
·* 1 cup chocolate powder
·* 1 vanilla pod
·* three quarter cup filtered/purified water, warm
·* quarter cup alcohol of choice rum, tia maria etc (optional) add
quarter cup more water for a tea total truffle
* half cup coconut oil, melt
Place all the ingredients in a high speed blender i.e., the vitamix wet jug in the descending order and blend until silky smooth. Pour over the base. Allow to set in the fridge overnight. Peel out from the silicon mould (easier done from 1hr in the freezer) or pop through the cake tin. Cut into squares and decorate each square with a dry goji berry. Raw cakes are nutrient dense, the smallest pieces go along way and usually taste best after 12hrs of merry mingling. Will keep in the fridge for 5 days, the freezer weeks.
Taken from 'The Earth Kitchen Sweet Little Receipe Booklet'
CopyRight Emma Schade-Stylli
·* 2 cups Linwoods milled flax, sunflower, pumpkin, sesame and
goji mix
·* 1 cup wild carob powder, sieve
·* 1 cup raw chocolate powder, sieve
·* 2 cups goji berries (soak overnight in filtered/purified water, drain
and rinse
·* half cup yacon syrup
·* half cup coconut oil, melt
Place the linwoods mix into a large mixing bowl. Add the sieved wild carob and raw chocolate powder and hand mix with a spatula or wooden spoon. In a food processor process the goji’s and yacon syrup until liquid smooth. Add to the main mix and stir in. Pour the melted coconut oil on top and thoroughly mix, until a wet cake mixture is achieved. Place in an 8 to 9” silicon mould or pop through cake tin (round or other shape). Even out with the back of a metal spoon and place in the fridge to set whilst making the topping.
For the Topping
·* half cup yacon syrup
·* 1 cup wild carob powder
·* 1 cup chocolate powder
·* 1 vanilla pod
·* three quarter cup filtered/purified water, warm
·* quarter cup alcohol of choice rum, tia maria etc (optional) add
quarter cup more water for a tea total truffle
* half cup coconut oil, melt
Place all the ingredients in a high speed blender i.e., the vitamix wet jug in the descending order and blend until silky smooth. Pour over the base. Allow to set in the fridge overnight. Peel out from the silicon mould (easier done from 1hr in the freezer) or pop through the cake tin. Cut into squares and decorate each square with a dry goji berry. Raw cakes are nutrient dense, the smallest pieces go along way and usually taste best after 12hrs of merry mingling. Will keep in the fridge for 5 days, the freezer weeks.
Taken from 'The Earth Kitchen Sweet Little Receipe Booklet'
CopyRight Emma Schade-Stylli
The Earth Kitchen
exploring natures gift for healing
