Turmeric is a member of the ginger family and comes from the Curcuma longa plant. Typically, the root is dried, ground into a powder and used to season food. Turmeric has long been popular in cooking. But, over the last decade it has become known as a "superfood" with excellent anti-inflammatory benefits. Turmeric contains compounds with medicinal properties called curcuminoids. Curcumin, the principal curcuminoid of turmeric, is responsible for most of the benefits of this powerful herb. It is used in many cultures for health and vitality. In addition, turmeric root powder contains minerals such as iron, protein, calcium, magnesium and manganese. Plus, it's acts as a natural food dye and offers a unique, bold flavor.

Do I have to use sunflower seeds?

No, I chose sunflower seeds to keep this recipe nut free. But you may swap them with any other nut or seed.

Dark Chocolate Turmeric Truffles (Paleo, Vegan)

Description

Truffles with a sweet, earthy filling made with sunflower seeds, turmeric and ginger; all encased in a dark chocolate coating. This recipe is paleo, vegan, gluten free and nut free.

Ingredients

Scale

Filling

8 pitted Medjool dates (about 110g)
1/2 cup raw sunflower seeds
1 tsp turmeric root powder
1/8 tsp salt
1/8 tsp ground ginger (optional)
1/2 tsp vanilla extract

Coating

1/2 cup dark chocolate chips
1 tsp coconut oil

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Instructions

Line a small baking sheet or plate with parchment paper and set aside.
Place the dates in a small bowl and soak them in hot water for 5 minutes. (This softens them, making them easier to blend and giving the filling a chewier texture.)
Drain the water from the dates, then place them in your food processor with the remaining filling ingredients. This includes the sunflower seeds, turmeric, salt, ginger and vanilla.
Blend the filling ingredients, stopping frequently to scrape down the sides, until the mixture has an even, sticky consistency.
Scoop the filling and roll it into balls, each about 1 rounded teaspoon in size. The filling is sticky, so this part can be messy.
Place the balls on your lined baking sheet and put them in the freezer for at least 30 minutes. (This will make dipping them into the chocolate easier.)
Once the filling has hardened, melt the dark chocolate and coconut oil. Place the chocolate and coconut oil in a small saucepan and melt over low heat, stirring frequently.
Once melted, remove the chocolate from the heat and grab the fillings from the freezer. Individually dip the fillings into the dark chocolate, coating completely. Then place them back on the lined baking sheet to set.
Optional: drizzle remaining chocolate over truffles and top with a pinch of turmeric.
Place the truffles in the fridge or freezer after dipping so that the chocolate can fully set.
Store truffles in an airtight container in the fridge or freezer.