Ayurvedic Vegan Truffles
These truffles are beyond delicious, and only require a handful of super simple ingredients! In fact, I had almost everything stocked in my cupboard when racking my brains to bring over a GF/vegan dessert to a dinner party.
If you frequent the kitchen, you may adjust this recipe to further support your Ayurvedic constitution. If you are not sure what that means, I have included an ingredients summary in the recipe to best support each dosha!
In Ayurveda we look at nutrition according to the 80/20 Effect. Everything is welcome in balance and moderation. This recipe requires a lot of carob and the sugar adds up fast; however, that is no reason to not enjoy!
That being said, if you are of Kapha nature, consider drinking a cup of hot ginger, peppermint, lemon tea to facilitate digestion.
If you are under-the-weather, feeling sluggish, or mucous-y that day, consider drinking that warm tea as well to support the body's digestion.
Prep Time: 1 hour
Cook Time: 5 minutes
Total: 1 hour and 5 minutes
Author: Marina Zahran (Do Good, Be Well.)
Yield: 20 Truffles
1 Cup Coconut Cream or Creamer (I used this ½ coconut ½ almond milk hazelnut creamer)
1 10-12oz bag Carob Chocolate
1 tbsp Ground Coffee grounds (I used turkish espresso grounds)
**Additional Vata, Pitta, Kapha ingredients (see below)
Ganache Chocolate Coating
1 tsp Coconut Oil
1 10-12oz bag Carob Chocolate
½ cup shredded coconut
2 tbsp raw cacao powder
2 tbsp cinnamon powder
**Vata Pitta Kapha Additions for Truffle Ganache:
Vata: Add 2 tbsp of walnuts, pecans, sesame, hemp seeds, cashews, or pistachios.
Pitta: Add 1 tsp of dried cardamom, 1tsp of turmeric, and 1 tsp of rosewater or 1 tsp of orange blossom water
Kapha: 1 tsp ground clove, 1 sprinkle of cayenne pepper, and 1 tsp turmeric
Mix carob cooking chips, coffee grounds, and additional ganache ingredients in the food processor. Blend until homogenous.
Heat up coconut creamer on low heat on stove-top. Right when the creamer comes to a boiler, take off the stove and pour over chocolate contents.
Mix the contents quickly until chocolate is silky and smooth. Cover the bowl and place in freezer for ~ 1 hour.
The chocolate should be firm enough for you to roll into balls. If not, let the mixture continue to cool. After rolling the balls, place back in the freezer.
Mix cinnamon and cacao powder in a small bowl; set aside.
Double boil 10-12oz carob chocolate and 1 tsp coconut oil on low heat until chocolate is smooth and silky.
Set to the side to cool for 10 minutes.
Cut bananas into small coin rounds (½ thick)
After letting the chocolate cool, remove the truffle balls from the freezer, roll in cinnamon/cacao mixture and place back each truffle ball on a banana coin.
Drop each truffle ball in melted chocolate, scoop out and drop on a banana coin.
Sprinkle shredded coconut on top.
Place back in the freezer until ready to serve and eat! Pull out for 15 minutes before eating.