Summer is a great time for eating foods that are light and raw. Our agni, or digestive fire, can generally handle more raw and less cooked foods, like salads. When this time of year comes around I definitely take advantage of it. It’s important to honor your body as the seasons transition from one to the other.
These coconut truffles are SUPER fun to make, and ridiculously easy. On top of that, it’s a great way to get the little ones involved, because it’s basically just mixing ingredients together and rolling them into little balls.
The truffles’ base is coconut, which is great for the summer because of its cooling nature. And, in case your agni is a little weak and has a harder time digesting raw foods, I’ve added some fresh ginger and cardamom to help with digestion.
Have fun with these!
- 4 cups unsweetened coconut flakes or shredded coconut
- 1 cup pure (real) maple syrup
- 2 tablespoons coconut sugar
- 3 pinches of saffron crushed
- 1 teaspoon cardamom powder
- 3 teaspoons fresh grated ginger
- Dark chocolate chips, melted (try to get at least 70% cacao)
Line a baking tray with parchment paper. Mix all of the ingredients together, minus the chocolate. It should reach a consistency where if you squeeze a handful, it will stick together. Roll the mixture into balls, and place them in the baking tray. Take your melted chocolate, and place a dollop of the chocolate over the tops of each truffle. Alternatively, roll each truffle gently in coconut flakes.
Freeze your truffles overnight and enjoy the next morning as a treat!
Be sure to keep these in the fridge/freezer when you’re not eating them to ensure that they don’t melt or fall apart!