Chai Spiced Truffles

Spicy chocolate chai. Is your mouth watering yet? These little balls of chocolaty cardamom goodness offer a generous helping of nutrients, and flavour. Cardamon aids digestion, helps detoxify the body, has anti-inflammatory qualities and is rich in antioxidants to reduce the effects of premature aging. So chai it up, people! 

This recipe was created by our in house Holistic Nutritionist, Kari.

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Chai Spiced Truffles
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Prep Time 4 hours
Cook Time 3.5 hours
Servings
truffles
Ingredients
  • 9 Ounces Dark Chocolate (min. 70% cacao) chopped
  • 10 Cardamom pods
  • 3 Teaspoons Fennel seeds
  • 2 Cinnamon sticks
  • 1 1/4 Full fat coconut cream
  • 1/2 Cup Carob powder
Prep Time 4 hours
Cook Time 3.5 hours
Servings
truffles
Ingredients
  • 9 Ounces Dark Chocolate (min. 70% cacao) chopped
  • 10 Cardamom pods
  • 3 Teaspoons Fennel seeds
  • 2 Cinnamon sticks
  • 1 1/4 Full fat coconut cream
  • 1/2 Cup Carob powder
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Rating: 0
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Instructions
  1. Place coconut cream in fridge for a few hours, remove, do not shake, open and remove cream.
  2. Place chocolate in a medium bowl.
  3. Crush cardamom pods, fennel seeds in a mortar and pestle or with the side of a chef’s knife or cleaver.
  4. Place crushed spices, cinnamon sticks and coconut cream in a saucepan, on medium heat.
  5. Bring to a simmer while stirring frequently, remove from heat, cover and let stand 10 minutes to let flavors infuse.
  6. Return coconut cream mixture to a simmer, remove and strain into bowl with chocolate and discard spices.
  7. Let sit until chocolate is softened (approx. 2-3 minutes).
  8. Whisk until smooth.
  9. Cover and let chill in fridge until mixture (ganache) is firm enough to roll into balls (approx.. 2-3 hours).
  10. Place carob powder in a small bowl. Scoop out a small tablespoon(s) of ganache, roll into ball, then roll in carob powder. Makes about 30-40 truffles depending on size.
  11. Chill truffles in fridge until firm (approx. 1 hour).
  12. Enjoy!
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