Superfoods are touted everywhere these days, from packaged foods to restaurant menus to media headlines. Some come to market from far away with names we likely hadn’t seen a few years ago, (maca, goji berries) and others are foods that are very familiar to us (strawberries, almonds, sweet potatoes, cinnamon). What they have in common is that all of them are packed with vitamins, minerals, and other nutrients to help support health. Author Jessica Nadel showcases her 40 top superfoods with Superfoods 24/7: More Thank 100 Easy and Nutritious Foods at Every Meal, Every Day.
With more than 100 recipes to eat at meals–from on-the-go breakfasts to afternoon snacks to effortless dinners, Superfoods 24/7 is a good guide to super healthy foods. I appreciated the superfood fact files and nutritional information for each recipe, In Superfoods 24/7, Jessica has made it easy to incorporate superfoods into daily meals and snacks.
Almond Tahini Truffles
These chocolate-covered truffles have a crunchy almond and creamy tahini filling—which might jus tbe a cross between Middle Eastern halva and Ferrero Rocher—and are an indulgent treat, made with familiar super healthy foods.
Serves 12, gluten-free, Prep: 10 mins (plus freezing time)
- 1 cup (170 g) almonds
- ¼ cup (60 g) tahini
- 2 tablespoons maple syrup
- 2 tablespoons ground flax meal
- 2 tablespoons coconut oil, softened
- pinch of sea salt
- ½ cup (75 g) vegan chocolate chips
- Line a plate or baking sheet with parchment paper and set aside. Place the almonds in a food processor and grind into a coarse flour.
- In a bowl, mix three-quarters of the ground almonds with the tahini, maple syrup, flax meal, 1 tablespoon of the oil, and the salt. Roll into 12 balls of equal size. Place the reserved ground almonds on a plate and roll each ball in them, pressing almond crumbs into the balls to make them stick. Place on the lined plate or sheet and freeze.
- In a small pan, melt the chocolate chips with the remaining oil and stir until smooth. One at a time, dip each ball into the chocolate and roll it around to coat it. Return to the parchment and repeat with the remaining balls. Place in the freezer to chill until set, about 5 to 10 minutes. Transfer to an airtight container and store in the freezer for up to two weeks.
VARIATION: Use almond butter in place of the tahini for sweeter, nuttier truffles
Recipe from Superfoods 24/7: More than 100 Easy and Inspired Recipes to Enjoy the World’s Most Nutritious Foods at Every Meal, Every Day © Quantum Publishing, 2015. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold. theexperimentpublishing.com Photo by Jackie Sobon.
I have a copy of Superfoods 24/7 for one lucky winner. Follow the instructions below to enter. Contest ends at midnight eastern time on January 12, 2016. U.S. and Canadian residents only, please. Good luck!
Amy Katz says
I love cacao!
Thanks for the inspiration to try vegan truffles, Fran! Can’t wait. There’s so much sweetness in the world that doesn’t come at the expense of an animal. Looking forward to Jessica’s Tahini Almond version. 😉
Dark chocolate & cinnamon are my favorite superfoods. This book seems like it would be a great way to familiarize myself with lots of other superfoods. Thanks for the giveaway opportunity, Fran & Jessica!
These look and sound great! I love that she’s made superfoods seem so approachable. When you hear “superfoods” you tend to always think of the ones that are super expensive and hard to find, and forget they are also normal, everyday foods. It’s hard to pick a favorite, but if you’re making me I’ll go with blueberries. 🙂
All kinds of greens and for a special treat cacao!
I love goji berries, cacao, and chia seeds!
Terri Cole says
i am crazy about hemp seeds!
Ashley K says
I love hemp & chia, and so does my toddler!
Lydia Claire says
I really like hemp hearts! They are very versatile and perfect in oatmeal. =)
I’d have to say leafy greens of many varieties. =)
Eve Lynch says
I love nuts. . . . maybe too much! 🙂
I think my favorite is probably Hemp Seeds!