Helen Turner Holistic Health Coach

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My name is Helen and I'm a Certified Holistic Health Coach and wellness blogger based in Amsterdam. I specialise in coaching clients with burnout or stress related problems. Enjoy exploring my website and please get in contact if you think I can help in some way.

Recipe: Raw Vegan Peanut Butter Cookie Dough Truffles

by Erin Simone

Who doesn't love raw cookie dough?! Who doesn't love peanut butter?! The best part of these truffles is that they are RAW & VEGAN! So what exactly is a raw, vegan dessert and how can it benefit you from a nutritional standpoint?

A food that has not been heated over 118 degrees (some say 115) is considered to be a raw food. When you heat  food above 118, you begin to loose precious  enzymes and nutrients! (As a side, peanut butter is not technically raw, so you could use raw almond butter). You could say a raw dessert is like having your cake and eating it too with all of the enzymes still intact. 

Another fantastic benefit of a raw dessert is they inherently avoid gluten and dairy, which are two ingredients many have a hard time tolerating. From my own personal experience and experience from my best clients, is that you feel satisfied with a much smaller serving. I used to be able to eat SO many traditional gluten-laden, refined sugar cookies in one sitting and then I would want more as my next meal! But with a raw dessert, because all of the enzymes and nutrients are still intact, your body is signalled to feel satiated with much less food. And without fail, I always crave a salad as my next meal, NOT more dessert. (And this is coming from an ex-sugar addict!)

These little gourmet truffle gems will satisfy you on every level. Reminiscent of the beloved peanut butter cup but in cookie dough form. You and your guests will swoon over these!

Prep: 1 hour              Serves: 25-30 balls

Equipment:

Food Processor - at least 10-cup capacity

Metal wire rack

Ingredients:

Cookie Dough:

12 Large Medjool Dates

1/2 Cup Almond Flower (I made mine from leftover almond pulp I dehydrated)

1 Cup Natural Peanut Butter (that needs to be stirred! Or you can use Almond Butter)

3 Tbsp Vanilla Extract

100 Drops of Liquid Butterscotch Toffee Stevia

1/4 Cup of Mesquite Powder

1/4 Cup Lucuma Powder

1/2 Cup of Sweetened Cacao Nibs

 

Cacao Glaze:

1/2 Cup of Coconut Oil, Melted

1/2 Cup of Cacao Powder, sifted

2 Tbsp of Yacon Powder (optional but adds a subtle richness)

2 Tbsp of Vanilla Extract

3/4 Cup of Coconut Syrup (you could use another liquid sweetener)

Fleur de sel (Flaked sea salt) for garnish

 

Directions:

Place dates and almond flour in food processor and pulse a few times to break down the dates into smaller pieces. Then add peanut butter, vanilla, stevia, mesquite and lucuma. Process until well combined and comes together in a ball. Make sure to stop and scrape down the sides and bottom a couple of times to make sure everything is being mixed well!

Add in cacao nibs and pulse about five times.

*NOTE* This is a very soft dough to work with. If it's too soft, place in freezer for 30 minutes or so.

Once ready, form and roll into balls about 1-inch in diameter. Place on wire rack that has either parchment paper or paper towels beneath it. Continue until all dough is rolled.

To make cacao coating, gently melt coconut oil in microwave or on top of stove. Pour into a measuring cup and add sifted cacao powder and yacon if using and stir with fork. Add in vanilla and coconut syrup and stir fairly vigorously until it reaches a smooth consistency and everything is well-combined.

One by one, drop in a cookie dough ball and make sure it is evenly coated. Lift out of measuring cup with a fork and let excess glaze drain (shake fork a little too). Gently slide ball onto wire rack using other hand and repeat until all balls are coated. Sprinkle each ball with a pinch of Fleur de sel (don't skip this!) and voila!

These will store well in covered tupperware in the fridge for a few days...if they make it that long!

 

*Instead of coating each ball in the glaze, you could coat half the balls for extra visual appeal. You could also choose to serve glaze on the side for dipping instead of coating!*

Erin Simone

Erin Simone is a 'Le Cordon Bleu' Chef currently located in Las Vegas, NV. She works as a personal chef and believes that way to anyones heart is through a beautiful and nourishing meal....especially dessert!

"Apart from the romantic love shared between two people, I don't think there is anything more beautiful on this Earth that fresh, organic and alive food'. Erin Simone Uncooked

www.erinsimoneuncooked.com

@erinsimoneuncooked

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