With antioxidant-rich blueberries and fibre-filled quinoa flakes, these bites stand up to the traditional sugar-heavy fruit cream variation. Try strawberries or raspberries in place of blueberries—it’s hard to go wrong with berries and cream!
Spiced Blueberry Pie Truffles with Quinoa
Ingredients
- 1 cup (250 mL) coconut butter (not coconut oil)
- 1 cup (250 mL) fresh blueberries
- 3 Tbsp (45 mL) quinoa flakes or organic rolled oats
- 2 Tbsp (30 mL) maple syrup
- 1/4 tsp (1 mL) ground cinnamon
- 1/4 tsp (1 mL) ground dried ginger
- 1/8 tsp (0.5 mL) sea salt
- Zest of 1 lemon
- 1/2 cup (125 mL/3 oz) dairy-free dark chocolate chips
- 1/2 Tbsp (7 mL) coconut oil
Nutrition
Per serving:
- calories204
- protein2g
- fat16g
- saturated fat13g
- trans fat0g
- carbohydrates12g
- sugars6g
- fibre4g
- sodium33mg
Directions
01
Line baking sheet with parchment paper and set aside.
02
In food processor, add all ingredients except chocolate chips and coconut oil. Pureu0301e until smooth. Transfer to bowl and chill for 30 minutes to 1 hour until the texture of thick fudge.
03
In small saucepan over low heat, melt chocolate chips and coconut oil. Set aside.
04
Scoop chilled truffle mixture out onto prepared baking sheet. Quickly roll into balls (the heat of your hands will begin to melt truffles). Drizzle or coat completely with chocolate and freeze for 1 hour. Transfer to sealed container and refrigerate for up to 5 days.
Allison Day, RHN, is a nutritionist, blogger, and cookbook author. Check out her cookbooks, Whole Bowls and Purely Pumpkin (Skyhorse Publishing, 2016).
