Indulge a little, these are superfood dark chocolate truffles, my friend.
The response to my last post has been overwhelming. I didn’t expect that many emails or messages or comments. I cannot say thank you enough to those who’ve reached out to me, and it’s means a lot. It’s like a weight lifted, knowing that what I’m feeling isn’t just me. Not that I’m happy other people feel the same way, I wouldn’t wish that on anyone, but it’s comforting to know I’m not alone.
The first thing I’ve learned from sharing this is that not everyone gets it. My mom reacted exactly the way I expected her to: she told me to be strong, to keep working, stop feeling that way and just be happy. And she’s not the only one. I know not everyone gets it. And if I could just wake up and feel gung ho and ready to be at the top of my game, I would.
But from the responses I’ve gotten, focusing on one step at a time helps bring the marathon of life to a less overwhelming level. So I wake up, make my bed, check my email, then shower. It’s like a reset button, the shower. A routine that makes me feel more prepared to being the day. But it has to be my shower at home. Showers at other people’s homes aren’t the same, even showering at my parent’s house isn’t the same. Wherever I live, the shower becomes my sanctuary. As soon as I step out, steamy and clean, I am ready.
But then once I’m dressed, I sit down again, and I think about all the things I need to do and haven’t done. And then it begins, I’m lost again. But I’m taking small steps. I used to love cooking and baking day in, day out. But then I stopped. I used to be able to crank out recipes twice a week, but now I’m lucky if I can get one at all. So I took small steps. Remaking favourite recipes, reading blogs that I haven’t made time for, and reading beautiful food writing by the legendary Ruth Reichl.
And so that’s the first step to finding myself again. I’m very fortunate to have friends, family, and work that are supportive of this. I’ve had the time and the space to heal and for that I am eternally grateful. I’m working on making sure I’m eating right, getting plenty of B12 and iron in case I’m low. I went to see a doctor for blood work and while he was frankly very unsympathetic and insensitive about my entire situation, I think I’m on the way towards healing. I know my body isn’t completely getting everything it needs. I need more water, more whole foods, and more sunshine.
So after failed muffins and banana bread (I forgot to add sugar…rookie move) I’m starting with chocolates. Easy, basic, but good chocolate. Cocoa butter has Vitamin E, Vitamin K, Omega-3, Omega-6, and plenty of other fatty acids that are reputed to be beneficial for your body. Pairing that with dark chocolate powder, superfood powders, and good ol’ maple syrup, these chocolate truffles are melt-in-your-mouth and delicious. I first saw a recipe for this from Emily, the blogger behind This Rawsome Vegan Life. She has a few other powders that I don’t have like reiishi mushroom powder, maca powder, but for the most part, you can put the powders you know are super good for you.
I also added protein powder and soy milk powder so it wouldn’t be super super dark, but it’s still pretty dark. I found 1/4 cup maple syrup added just enough sweetness for these to be a treat but not too indulgent. They make a fun Christmas gift AND I finally got around to using the chocolate forms that I bought when I first moved to Toronto (aka two years ago).
Go forth and eat chocolate.
Recipe adapted from Emily from This Rawsome Vegan Life
Superfood Dark Chocolate Truffles
Ingredients
- 1/2 cup cocoa butter (or coconut oil)
- 1/4 cup cocoa powder
- 1 tbsp spirulina powder
- 1 tsp protein powder (I used soy protein isolate but you could use Vega or Sun Warrior too)
- 1 tbsp goji berries, processed into fine powder (or 1 1/2 tsp goji berry powder)
- 1 tsp soy milk powder
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 1 pinch himalayan salt
Instructions
- Over a double boiler (or a heat-safe bowl over a pot with water) over medium low heat, melt the cocoa powder until you have a several unmelted bits left. Remove from the heat and continue stirring until cocoa butter is all melted.
- Pour into food processor and add cocoa powder, spirulina powder, protein powder, goji berry powder, soy milk powder, maple syrup, and himalayan salt. Process until even. Have a taste test, if you like it adjust by adding more sugar/maple syrup. You may need to add more of the solids (protein powder, spirulina, goji berry powder—but you could also add other powders like maca powder, açai powder, wheatgrass powder, etc.).
- Once it tastes good, pour into chocolate moulds, scrape off excess and level, then chill for 1-2 hours until set.
- Remove from moulds, store in fridge. Enjoy!
Shareba @ In Search Of Yummy-ness says
These are awesome little truffles Lisa! I love that you chose to make them into hearts. Very appropriate, I think. I could use a batch of these right about now. I’m feeling the blues with you.
DairyFreeAndy says
Hi Lisa, which moulds do you use for your vegan truffles? They look so perfectly clean in the photo – mine are usually much messier than that!
Lisa Le says
I used silicone heart shape ones that I got from a baker’s warehouse :) I have a picture of it above, but I can’t remember the make or anything and it’s packed away in one of my boxes somewhere ><