Coconut, cacao and flax-seed truffles

Helloooo! Welcome back. Lately I have been kind of obsessed with anything coconut...butter, oil, cream, milk; young Thai coconuts in particular are my current healthy guilty pleasure (I drink and eat the whole thing in one go!!!!), especially raw coconut water which is nature's sports drink and has more potassium than banana and can beat Gatorade or Lucozade anytime when it comes to hydration and the amount of electrolytes.  Let's go back to this week's recipe.These truffles or balls are the easiest recipe ever and satisfy even the toughest chocolate craving. You literally throw everything in a bowl and give it a good mix. This snack is raw, which means very high nutritional value and loads of wonderful benefits. As a sweetener I used maple syrup which is known to be great for digestion, muscle recovery and high in zinc and manganese. Another ingredient are flax-seeds, which are full of great stuff, but remember they have to be ground before eating, otherwise you won't feel any of the many benefits.

Ingredients:
2 tablespoons coconut flour
¾ cup desiccated/shredded coconut
1 heaped tablespoon ground flax-seeds
3 tablespoons raw cacao, cocoa powder or carob powder
¼ cup coconut oil
2-3 tablespoons maple syrup
1 teaspoon vanilla extract
Method:
Place all the ingredients in a bowl and mix them until well incorporated. Next line a small fridge/freezer friendly dish with baking paper. Roll the dough into small balls then roll them in desiccated coconut, place in the dish, cover and let them chill in the fridge for an hour before devouring. The truffles keep well in the fridge for up to 1 week, that is if they can last that long!

Much love,
Hedi