Almond Tahini Truffles from Superfoods 24/7 by Jessica Nadel

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)

Ingredients

• 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

Preparation

1. 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.

2. 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.

3. 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.

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