Tag Archives: chocolate

Superfood Truffle Balls

I love Larabars. I used to buy them all the time because they are so satisfying.  Of course, they are expensive.  And honestly, easy to make. Once I realized that I could not only make a larabar, but make something even healthier, with chi seeds, goji berries, etc., I got cooking.  My earlier recipe of chocolate truffles was just the tip of the iceberg.  Now I add many more ingredients for their nutrients. I’ve found that chia seeds add a satisfying texture that larabars do not contain. 

The dates I used are Medjool dates.  They were VERY fresh.  So soft, they mushed easily in my hands for pitting, and were extremely moist.  You MUST use Medjool dates.  If your dates do not say “Medjool”, they aren’t.  Also, if they are pitted, they probably are not Medjool.  If your dates are not quite as soft and fresh as mine, you may need to use a Tbs. of water or so.  Add very little at first, you do not want to end up with a wet, sticky mess on your hands.

It is important to follow the recipe as written.  There is a reason I grind the nuts first, then add goji berries, then add the rest of the ingredients.  If you want to know the reason, just add the ingredients in a different order, and you will see whySmile!  Those dates are sticky and do not process smoothly if the nuts are not already processed and mixed with them.

Once you’ve tried these, feel free to play with the seeds and try different mixtures—hemp seeds, for instance, or maybe try using less dates and a few raisins instead.  These substitutions have all worked well for us!

For those who are fans of the cinnamon-chocolate combination, try adding 1/2 tsp cinnamon to the dough (along with the cocoa).  I am NOT a fan of cinnamon and chocolate together, so I will not try it!


1 1/4 c raw almonds

1 c raw walnuts

2 T brown (unhulled) or black sesame seeds

2T raw pumpkin seeds

1/3 c goji berries

1/2 c natural cocoa powder (I suggest Penzey’s)

1/4 c chia seeds

1 lb very fresh Medjool dates (this is the un-pitted weight, pit them after weighing—I think it was about 24 dates, but I’m not sure)

1 tsp vanilla extract


In a large food processor (mine is 11 cup), pulse almonds, walnuts, sesame and pumpkin seeds until they are very well chopped, but not so chopped that they are flour.  Add goji berries, pule a couple times to roughly chop.  Then add dates, cocoa powder, and vanilla. Process until mixture forms a dough ball.  Break up dough ball, add chi seeds, and pulse a couple times until dough ball is reformed.  This is just to make sure that there are no large date pieces. 

Using a cookie scoop, scoop balls of dough and roll between your hands lightly to smooth.

If you so desire, roll dough balls in crushed nuts or cocoa powder.  I prefer mine plain, though.

Vegan Chocolate Pudding with Vegan Whipped Cream

I love chocolate…I just love it!  Here is a delicious chocolate pudding andphoto (6) whipped cream recipe for you to try. 

Use a can of coconut milk (not the lite coconut milk) that has been sitting on your shelf for a little while.  Be careful not to shake the can as you open it so that all the coconut cream is sitting on top for you.  Coconut cream makes up the top half of the can.  The bottom of the can is what I refer to as coconut milk later in the recipe.

Use the rest of the coconut milk along with pineapple in your morning green smoothie!

The recipe makes more than two portions of the cream.  If you double or triple the recipe, double or triple the pudding, not the cream.  If you have leftover cream, top anything from your coffee or a vegan apple crumble.

This recipe was as sweet as I would like.  Next time, just to cut down on the dried fruit, I think I will cut out a date or two.  If you are serving this over fresh fruit (slices of banana, strawberries, raspberries) you may be able to get away with cutting a date or two out of the recipe without even noticing!

Serves 2-4


1 can (whole) coconut milk—will use all of the cream and 3 Tbs. milk

1 box mori-nu firm silken tofu

3Tbs cocoa powder

10 dates—6 for pudding, 4 for whip

1/2 tsp vanilla extract

scrapings from 1/2 vanilla bean

optional: shredded coconut to sprinkle for decoration


To make cream:  Carefully open can of coconut milk.  Scrape out all of the coconut cream into a bowl and add 4 pitted dates, scrapings of 1/2 vanilla bean.  Blend in high powered blender until smooth.  Place in refrigerator to chill.  Once chilled, either place in whip cream dispenser or whip with beaters until fluffy.

To make pudding: combine tofu, cocoa, 3 Tbs of the leftover coconut milk, vanilla extract, 6 dates in blender.  Blend until smooth.  Refrigerate and serve chilled with a dollop of whip on top.

Chocolate Truffles—Nutritarian Style

I first tried these truffles at my Mother in Law’s house.  These are amazing!  These really take care of my chocolate craving while offering me lots of nutrients, too. 


1 cup raw almonds

15 pitted medjool dates (fresher=better)

2/3 cup natural cocoa powder, plus more for rolling (I am a fan of Penzey’s)

1 T Honey (optional, if omitting, may need 1T extra water)

2 T water (more if needed)

Pulse almonds in food processor until coarsely ground.  Add dates, pulse until chopped.  Add cocoa powder, honey and water.  Pulse until mixture forms a mass.  Add more water if mixture is too dry.  Scoop by tablespoonful, roll into balls, and roll into cocoa powder or ground nuts.

Keep refrigerated, enjoy!

Homemade Almond Milk

Last night, my husband Aaron and I were talking about how I have not written on my blog in 3 years.  I want to resurrect it so that I can continue to share my favorite recipes, tips, exercises, etc. In the last few months, I’ve read Eat to Live, Super Immunity, Fasting and Eating for Health, and Disease-Proof Your Child, all by Dr. Joel Fuhrman.  Although I thoroughly enjoyed each book, my very favorite of the bunch is his newest book, Super Immunity.

Due to reading these books, we decided to clean up our already vegetarian diet.  We are eating vegan now and feeling great!  Because of our new diet, I’m trying lots of new recipes, so be on the lookout for a number of yummy dishes!  I’m starting out with my favorite almond milk recipes.

Vanilla Almond Milk and Variations

Base recipe

1 cup almonds, soaked in refrigerator overnight (or six hours)

3 cups filtered water

3 or 4 dates (to taste)

1/2 tsp vanilla extract, or scrapings of 1/2-1 vanilla bean

Drain and rinse almonds.  Add to blender with water, blend one minute.  Pour through nut bag.  Add back to rinsed blender with dates and vanilla, blend another minute.

Holiday Nog

Add 1/2 tsp nutmeg in with the dates and vanilla.


Add 1/2 tsp nutmeg, 1/8 tsp ginger, 1/8 tsp cinnamon, 1Tbs cocoa with dates and vanilla.


Add a dash of cinnamon and 2 Tbs cocoa powder with dates and vanilla.