Sprouted Brown Rice Crispy Chocolate Walnut Truffles
The holiday season is almost synonymous with getting colds and feeling under the weather. The amount of sugar we consume spikes, and combine that with the chilly weather and we spend most of the season bundled up drinking tea and feeling miserable with a sore throat.
But who wants not to eat sweets all season? These little truffles are date-sweetened and the perfect holiday treat.
1 cup dark chocolate chips
1/2 cup walnuts
3/4 cup One Degree Organics Sprouted Brown Rice Crisps or Sprouted Brown Rice Cacao Crisps, divided
3 large Medjool dates, pitted and chopped
1/2 cup organic peanut butter
1/2 tsp vanilla bean paste
Pinch of sea salt
Line tray or plate with parchment paper.
Melt the chocolate in a small bowl and set aside.
In a food processor, combine walnuts, 1/2 cup of the sprouted brown rice crisps, and chopped dates until it resembles crumbs.
Transfer walnut mixture to a medium-sized bowl and add remaining 1/4 cup of the crisps and other ingredients. Mix together until it resembles a cookie-like dough. Roll small portions of the dough into balls.
Drop the balls in to the melted chocolate one by one, and using a fork turn them around so they are completely coated before removing and placing on prepared tray.
Refrigerate until ready to serve.