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LactoSpore® Fudge Truffles

By Simone Burgon | March 6th, 2019 | Dessert, Recipes, Snack

INGREDIENTS

  • 1 Cup of Medjool dates (soak in water for one hour and remove stones)
  • 1 Cup of Almond Butter (raw if possible)
  • 1/2 Cup of Raw Carob powder (raw cacao is fine, but carob gives a sweeter, milder taste)
  • 3 to 4 Biomed Lactospore®  Live Cultures capsules 

RECIPE  

1. Mix the Medjool dates in a blender until they form a paste.
2. Add the almond butter and carob powder. Blend again.
3. Add 3 Biomed capsules, then blend and taste, if you feel you would like more of a ginger kick add another one. Blend.
4. Roll into truffle size balls and pop on parchment paper. Squeeze in your palm to bond them. Add water if they are very crumbly.

TOPPINGS

The ball is soft enough for you to push on a nut topping and dust over some cacao powder. However if you want more indulgence, melt some raw or 70% chocolate. Add a tiny amount of hot water to the chocolate to thicken it. Once thick, spoon a teaspoon amount of thick chocolate onto each truffle. Add either of these toppings – hemp seeds, nuts, chilli flakes, grated organic lemon rind, grated organic orange rind – the oil in the citrus fruit is magical with the ginger and dark chocolate. Have fun with your own toppings. Pop in the freezer and eat as you wish.

Remember the recommended daily allowance is one capsule a day – you should make between 12 and 15 balls, so eat accordingly.

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About Simone Burgon

LactoSpore® Fudge Truffles
Simone Burgon is a Nutritional Therapist who emerged herself into whole foods when nursing her son through stage 4 cancer back in the year 2000. Something she returned to fully, when she was shoulder deep in perimenopause symptoms to suppress them naturally. Successfully doing this, she now works with clients with menopause symptoms who wish to address them in a natural way as well as weight management and general health and wellbeing. 

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