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Delicious energy chocolate truffles

Delicious energy chocolate truffles

Print Recipe Pin Recipe
Prep Time 40 minutes
Course Snack
Cuisine American, British

Equipment

  • 1 Food processor
  • 1 Spatula
  • 1 Pan
  • 1 Bowl
  • 1 Baking tray
  • 1 Baking/parchment paper

Ingredients
  

  • 1 tbsp Extra virgin olive oil
  • 1 tsp Vanilla essence
  • ¼ tsp Salt
  • 2 tbsp Honey
  • 200 grams Pumpkin seeds
  • 150 grams Milk chocolate

Instructions
 

  • On a parchment/baking paper lined baking tray, pour your pumpkin seeds and put these in the oven on gas mark 3 for 12 mins. Allow these to cool for a few mins when you take these out of the oven.
  • Pour the roasted pumpkin seeds in a food processor and blend on high speed for approximately 10 mins, taking breaks every 3 mins or so. Use a spatula to push down the content during the intervals.
  • About half way through, add the extra virgin olive oil, vanilla essence, salt and honey.
  • Once blended, using your hands, make small ball shaped truffles. You'll need to apply a little pressure to compact the mixture and then roll using your palms. Set these aside.
  • In a bowl, break up your milk chocolate and put on top of a pan with water. The bowl should not touch the water. Heat the water on low heat and this should slowly melt the chocolate. Stir regularly ensuring that the chocolate does not burn.
  • Take each of the pumpkin seed butter balls and coat these in the melted chocolate using a fork. Then take each of these out and place on the baking tray with the parchment paper you used in step 1. Repeat this for all the balls then place these in the fridge for 2-4 hours. Take these out and enjoy!

Notes

These last for up to 1 month in the fridge.