Rose Maca Truffle Recipe
Hey Friends,
Have you ever wanted to make your own chocolate truffles but didn't know how?! This recipe is super easy (almost fool proof) and uses only five ingredients and one pot!
We love these truffles for a few different reasons. First off, they are the perfect texture - soft, super rich, creamy, and magically melt in your mouth in the most decadent way. They are the perfect combination of rich dark chocolate and subtle rose. We think they'd make the perfect Valentine's day dessert for a romantic dinner or just shared with your gal pals or co-workers for a mind blowing treat that is packed with nutrients! They can be stored at room temperature which make them easy to give as a handmade gift wrapped in foil or in a pretty box.
Did you know rose essential oil is the highest frequency food of any natural substance? What does that mean exactly?! To keep it simple, every thing has a frequency because everything vibrates (because everything is made of atoms!). You, me, plants,etc. The human body = 62-72 MHz (unit of measurement), rose = 320 MHz! Think of it as concentrated life force. Consuming it or smelling it can helps raise your vibration (which improves health and immunity). Rose oil is known to be a natural antidepressant, aphrodisiac, and anti-viral and more. We use a teeny tiny bit in a whole batch of chocolate, so don't worry, you wont vibrate away but we do hope you enjoy the health benefits and uplifting qualities of rose.
These truffles are:
magical
decadent
rich & creamy
Ingredients:
1 Rose Maca bar - finely chopped
1 TBS coconut oil
1 TBS + tsp coconut butter*
1 TBS maple Syrup
1 TBS raw cacao powder (Plus extra for dusting)
Instructions:
1. Start by getting all the ingredients prepared, chop the chocolate bar and measure out the ingredients. The next process uses the heat from the coconut oil in step 2 to melt the rest of the ingredients. So you'll need those ready to go, in order to not have to reheat the chocolate (which can compromise the integrity of the chocolate).
2. Melt the coconut oil over low heat until it is melted and hot 1-2 minutes.
3. Take the coconut oil off the heat completely and in the same saucepan add the coconut butter and mix quickly until completely integrated.
4. Immediately add the chocolate and stir until melted.
5. Add the cacao powder and stir until combined.
6. Add the maple syrup and stir until combined. Immediately place in fridge.
7. Take the chocolate out after it is in solid form (not liquid). Use a tablespoon to scoop out a ball. Form bar with hands until you form a truffle. Place on plate and repeat until all chocolate is used. Place chocolate back in fridge for a minute.
7. Optional: Dump some raw cacao powder into a bowl. Take out the balls from the fridge and toss with the raw cacao powder until coated.
Serve at room temperature. Store in the fridge covered (chocolate can take on other flavors easily) up to 14 days.
*you can alternatively just use 1/4 cup coconut oil total. The truffles will be much softer so be sure to keep them in the fridge until you serve them.
We hope you love this recipe. Keep in touch with us @notyoursugarmamas (instagram) or @notursugrmamas (twitter) #notyoursugarmamas
Keepin' it real,
Ky & Bennett
P.S. We are excited to announce that we will be a part of health expert Robyn Youkilis's Go with Your Gut book launch party with best selling author Gabrielle Bernstein! If you are in the area, its going to be a great event! You can sign up here.
P.P.S. Don't miss out on our Valentine's Day limited edition bark.
A Recipe for Dad // Frozen Mocha-Coco Latte Pop!
This magical frozen treat is the complete opposite of Breakfast in Bed. It's full of the things that make dads into superheros!
Chocolate! BANG! Espresso! KAPOW! Cashews! BOOM!
Easy to make and free of refined sugar, dairy, and gluten, this treat is sure to get Dad movin' & groovin', zippin' & zoomin' all weekend long!
INGREDIENTS
> 1.5 cups raw cashews
> 1/4 cup cacao butter (Do not substitute!)
> 4 shots of good espresso (We used Chillmark Coffee Co. Organic Espresso Roast. Alternatively, you could use 1/2 cup of coffee.)
> 1 tsp fine espresso grind
> 1 tsp vanilla
> 1/2 cup maple syrup
> 1/4 cup olive oil
> 1/2 cup cacao nibs (optional)
> 2 oz raw chocolate (We used Pure & Simple Chocolate Bar.)
PREPARATION
1. Soak the cashews in hot water for 10 minutes.
2. Meanwhile, melt cacao butter on low.
3. Make the 4 shots of espresso.
4. Combine cashews, cacao butter, espresso shots, vanilla, maple syrup, and olive oil in blender. Blend on high speed.
5. Mix in the 1 tsp of espresso grinds. If using cacao nibs mix in as well.
5. Pour into molds and freeze for 4-6 hours.
6. When ready to serve, melt Pure & Simple chocolate on low. Drizzle with spoon over the frozen coffee pops.
7. Enjoy your superhero strength!
Cacao as a mineral supplement?
Ahoy fellow humans! In pondering over today’s newsletter topic, I thought to myself, “Have I ever dedicated an entire blog to just cacao??” No I have not. And if I have please send me the link and remind me. Why not learn even more about the food and inspiration behind starting Not Your Sugar Mamas? In my eyes, cacao is the king of all superfoods. It is such a complex and beautiful food. I remember the first time I ate raw cacao, my whole world changed. I felt jazzed in a way that only raw cacao can make you feel. I couldn’t believe that I had been consuming chocolate that was processed my whole life. To process cacao is just plain offensive if you ask me. Taking away the beauty and the nutritious offerings that it has to offer is just blasphemy! My favorite cacao advocate is a man named David Wolfe. His enthusiasm and knowledge of cacao is contagious, so I thought I would share with you a video from David talking about cacao. The man really knows how to do the food justice in a way that no one else can. So please enjoy the following video and share your thoughts/experiences of eating raw cacao below! Have the best week ever.
Click here to watch the video and learn more about cacao and it's amazing-ness!
Bennett
Are you "shoulding" yourself?
Some time ago I decided to remove the word “should” from my vocabulary. “What should I do?” “what should I eat” “I should do this, I should do that”…these phrases were making me feel crappy. I was not eating or doing things that I really wanted to do. I feel that when we “should” ourselves we are becoming more and more disconnected from what really makes us happy. What if we could rephrase the questions to “what do I want to eat?” “I want to do this”. Particularly when it comes to food, when we are “shoulding” ourselves we are disconnecting from what it is that our body really wants. This is what listening to our body is all about. We think we should eat the lower fat, “healthier” option but sometimes that is just not what suits us. For instance, if you are a woman and it’s that time of the month, most of us need more protein and more fat at that time. So maybe that big juicy steak is exactly what your body needs. Maybe an extra handful or two of nuts is what you need depending on your body type. Our body is very intelligent and knows what it wants but it’s our minds that talk us out of it. “No, no stay away from the steak, eat the green salad instead, it’s better for you”. If we are listening to that voice all the time we are not giving ourselves what we really need. Even when it comes to exercise, if you’ve had a long day and are feeling truly exhausted but you feel like you “should” work out, you could be doing more damage to yourself than you think. Maybe what your body really needs at that time is rest, time to restore and reboot to keep your immune system strong and healthy and not wear yourself out. Giving yourself permission to do what it is that you want to do provides so much more freedom and room to explore. Maybe for some of us, we haven’t yet fully developed the trust that our body is really going to lead us in the right direction if we get off the “should” train. And maybe we won’t get it 100% right to begin with, especially if doing what we want is a new concept. It takes some time to develop that intuitive muscle so being patient with the process is key. But over time we will develop a stronger and stronger intuitive muscle and gain so much more freedom and trust within ourselves. When it comes to food, what would it feel like to eat what you want and not what you think you should eat? Is this concept scary or liberating? Tell us what you think below..
by, Bennett Coffey
{Dinner} & {Desert} inspired to save you from the flu & cheer up the winter blues.
For me, everything lately has been "anti-flu". My boyfriend got it, so I've been determined not to. After reading this article on Mind, Body, Green about how to avoid the Flu Shot naturally, I was inspired to make tonights creation, incorporating the main natural fighters of the flu - ginger (boost immunity), garlic (anti-bacterial), turmeric (anti-inflamatory), and lemon (vitamin C). I wanted to feel warm, satisfied, and nourished so I went with a nice hearty meal of organic chicken, roasted root vegetables, and a warm leafy green salad. For dessert, I was in the mood for something really really creamy, so I made some raw chocolate pudding. It was delicious and I feel wonderful today as I write this!
P.S. I've gotten the question a few times at Not Your Sugar Mamas, if I am raw or vegan because most of our products are - and the truth is I don't have a label for how I eat. When I did eat a strict diet, I would look at other peoples food and think it was gross or if I wanted something that was outside of my realm, I would feel bad about myself. In turn, I felt uncomfortable eating around other people and felt sad and confused because I love the experience of eating. Through time, and learning different approaches to nutrition, I found that eating a plant based diet, rich in whole foods works work best for me, and I do eat meat and dairy when I feel like it, and I enjoy it when I do. And I almost always have dessert :) Here is a cute article about a 93 year old couple who was asked after celebrating their 69th wedding anniversary, what the keys to happiness are, the husband recommended "You need to enjoy life, eat sweets." I think so too, hehe.
The Dinner
Roasted Organic Chicken with green apple, with curried sweet potato and parsnip fries, with a warm red swiss chard salad with fennel, cherry tomatoes and flax seeds. (no dairy or gluten)
Organic Chicken thighs with roasted green apple: Preheat oven to 375. Toss chicken thighs with oregano, a touch of safflower oil, and a sprinkle of salt. Place in oven for 15 minutes. Flip sides. Take out apple, cut in half and place in oven. Cook for another 15 or until golden brown and cooked through and apple is mushy.
organic chicken thighs
1 or two green apples
oregano
Ingredients: sweet potatoes & parsnips - cut into fries
1 tablespoon curry
cinnamon
minced garlic
minced ginger
safflower oil
Warm Swiss Chard Salad: Cook on low to medium heat. Saute garlic with coconut oil, add fennel, swiss chard and tomatoes. Sprinkle a pinch of salt. Be sure to keep moving the chard around coating it with the oil. It is done when soft and still green. When close to done add squeeze of a lemon. Top with flax seeds.
red chard
fennel
coconut oil
garlic
lemon
Chicken Broth
If you want an idea for the leftover chicken - throw the bones in a pot with more than enough water to cover them. Throw in some salt, garlic, oregano. Bring to a boil and then simmer on low for 45 minutes to an hour. Drain the meat, bones and you've got some organic chicken broth!!
The Dessert, or "Postre" en mi casa
For dessert, I've was craving something really, really creamy. This chocolate pudding recipe is really something. I made enough to have the next day. I experimented with some "whipped cream" too. Pair them together and you've got yourself a delightfully rich and creamy dessert. Chia seeds are rich in omega-3 fatty acids, help ease digestion, reduce inflammation, and improve joint health and skin tone. They also help make this dish creamy without egg or dairy. I used our BE SMOOTH mix because it has raw cacao, plus spirulina (green superfood) and maca (adptogenic herb) to give me some extra antioxidants to keep me healthy.
While I was living in Spain - every lunchtime meal or "menu del dia" included a "postre", it was never a big portion or even heavy, (sometimes it was a baked apple or a fresh squeeze orange juice), so I became accustomed to liking something a little sweet after every meal. It also kept me at the table longer to relax and digest my meal. I hope you enjoy this treat!
Raw chocolate pudding: Soak chia seeds with 1.5 cups of coconut milk, coconut flakes, maple syrup and vanilla. Put to the side.
Mix arrowroot with 2 tablespoons of water. Set aside.
In a small pan, melt the coconut oil, cacao butter, add the BE SMOOTH or RAW CACAO on low. Add coconut palm sugar. Stir constantly. In a blender, blend the coconut milk mixture. Leave 1/4 cup to the side (for whipped cream). Slowly add the remaining coconut mixture to warm chocolate mixture on stove. Mix on low for a bit. When thoroughly mixed, add the arrowroot mixture. Stir on low for a few more minutes. Pour into jars. Put in fridge for a few hours. Serve chilled.
Whipped cream: Use remaining 1/4 coconut mixture and blend with drained, soaked cashews. Put in jar and to the side. Serve chocolate pudding with a dollip of whipped cream!
Ingredients:
3/4 cup BE SMOOTH
1/2 cup RAW COCONUT PALM SUGAR
1 tablespoon chia seed
1/4 teaspoon vanilla extract
1 can coconut milk (not half fat, but full fat)
1 tablespoon 100% pure maple syrup
1/4 cup coconut oil
1/4 cup cacao butter
1/4 cup coconut flakes
2 tablespoons cashews - soaked 10 minutes
6 tablespoons arrowroot powder
