Trinity’s Cocoa ‘Soul Food’ Truffles Recipe (Vegan)

Trinity's Cocoa 'Soul Food' Truffles Recipe

By  Trinity Bourne

Contributing Writer for Wake Up World

Every now and again we love to eat special treats here at Openhand. I’ve discovered, over the years, that the most delectable treats don’t have to involve complex instructions and loads of time – they can be quite simple.

When I create anything in the kitchen, I always make sure that I am creating it from a space of openheartedness and presence. In that way a naturally, beautiful energy infuses into the food; it tastes better; and often stirs an inner, wordless presence within others too.

I’d love to share one of my favourite recipes  – something sweet and nurturing for the soul. It’s  a recipe that I have tried and tested in many different shapes and forms for the best part of 15 years (how time flies when you are having fun in the kitchen!)  and it has always been a real winner with just about everyone I know.

Not only is it absolutely delicious, it requires no baking. As with all of my recipes this has no dairy, no refined sugar and is made with the biggest heart full of love. The recipe itself is super quick to make,  although you do need to remember to soak the nuts and dates ahead of time.

Cocoa ‘Soul Food’ Truffle Recipe

Preparation time:  10 minutes (plus 3 hours to soak)

Serves:  5 to 10 balls (depending on size)

Ingredients:

100g (about 3 ½ oz) almonds (raw or blanched)
100g (about 3 ½ oz) dates (pitted)
2 tablespoons cocoa powder (organic/fairtrade)
1 teaspoon vanilla extract
2 tablespoons dessicated coconut

You will also need:  a food processor or good quality blender

How to make them:

  1. With enough water to rise a few centimeters above, soak almonds and dates in water for about 3 hours. This will soften them to make the blending process easier.
  2. After 3 hours thoroughly drain the dates and almonds (soaking for any longer will probably make them go a little too soft). Place in a food processor along with the vanilla extract and blend until they start to bind together. This mixture doesn’t have to be super smooth, although it works best if the pieces are really small and are starting to bind together.
  3. Add the cocoa powder and mix in until evenly spread throughout.
  4. Roll into small balls in your hands; and then roll the balls into the dessicated coconut to evenly coat and finish off.
  5. Enjoy fresh, just as they are – or pop into a container and store in the fridge (they’ll keep for at least a week – if you can resist!).

Simple variations:

Nuts:  this recipe works well with cashews, walnuts or pecans too. Although, you don’t need to soak these ones (unlike the almonds) as they have a natural ‘blendable’ softness anyway.

Cocoa:  try carob or lucuma powder as a cocoa alternative.

Coconut:  try rolling in sesame seeds or ground almonds instead of coconut.

Please do let me know how you get on, if you try these or come up with another variation.

Enjoy!

From my heart to yours,

Trinity

Trinity’s Conscious Kitchen

Trinitys Conscious Kitchen - book cover

Want more?

Trinity Bourne is delighted to bring you this unique and delicious collection of compassionate, healthy and thought provoking recipes, inspired by years of catering for spiritual retreats and events.

Good for the body and great for the soul, Trinity’s Conscious Kitchen is a divinely inspired invitation into a world of transformational eating, introducing original vegan, wheat-free, sugar-free recipes designed to create optimal health, and greater spiritual, mental and emotional clarity.

You can find out more at  Trinity’s Conscious Kitchen.

Editor’s note: there are some dodgy copies of Trinity’s e-book floating around online. To make sure your kitchen stays conscious, support the author, get  the real deal  and  buy from  the source  â¤ Andy

More  articles by Trinity Bourne:

About the author:

TrinityTrinity is an experienced, empathic energy worker and the author of ‘Trinity’s Conscious Kitchen’, a recipe book designed to inspire the soul through conscious vegan, wheat-free cuisine.

Around 18 years ago, during a profound spiritual awakening, the world around her shattered. She became engulfed in a white, universal, timeless, formless light until nothing else existed – other than the nameless truth at the core of all sentient beings. During this life-changing experience Trinity experienced the soul of all other sentient beings, trees, creatures, people as one pulsating energy. Transcending her into a higher realm of unity and oneness, this experience imparted a divine energy that she has been sharing through spiritual work ever since.  She has integrated a wide variety of multidimensional gifts, and works hand in hand with the Angelic Realms, guided by a deep compassion for the Earth and environment.

Understanding that the energy of our food directly impacts sentient life on all levels, Trinity founded  Trinity’s Conscious Kitchen, a website devoted to inspiring the soul through conscious vegan cuisine.  She is the co-founder of the  Openhand Foundation, an organisation dedicated to the evolution of humankind. She works as the divine complement to her soul mate  Open  to help facilitate the global Ascension process and feels incredibly blessed to be of divine service.

For more conscious  recipe ideas, pick up  Trinity’s book  Trinity’s Conscious Kitchen.


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