MAQUI or ACAI BERRY TRUFFLES
Both the Maqui and Acai berry boasts antioxidant and anti-inflammatory properties, which may bestow protective effects on the body's cells and may alleviate inflammation and oxidative stress, thus safeguarding against age-related decline.
Originating from central and southern America, Maqui is a native shrub abundant in bioactive compounds.
The Acai are Brazilian and native to the Amazon region also rich in bioactive compounds.
The addition of Ashwaghanda is optional; it has been used for thousands of years to relieve stress, increase energy and improve concentration; classified has an adaptogen it may help control the mediators of stress such as cortisol and help to regulate our response to stress.
Ashwagandha is likely safe for most people when used for up to 3 months, although its long-term effects are unknown.
However, a Doctors advice should be sought if a person:
is pregnant,
is breastfeeding
has hormone-sensitive prostate cancer
is taking certain medications, such as benzodiazepines, anticonvulsants, or barbiturates
is about to have surgery
has an autoimmune or thyroid disorder
has liver problems
Consult a Doctor for advice
Experience the invigorating essence of Maqui /Acai Berry Truffles, each a delightful explosion of positivity.
SERVES 16
Ingredients:
• 2 tbsp Maqui powder or Acai powder
1 tsp ashwagandha
• 2 tbsp coconut oil
• 100g dark chocolate, melted (can use vegan)
• 2 tablespoons coconut sugar
• 3/4 cup (packed) soft Medjool dates (about 7 or 8), pits removed
• Pinch of sea salt
• 2 tablespoons cacao nibs For the melted chocolate:
Melted Chocolate:
Place dark chocolate in a non-metal bowl over a pan of barely simmering water, ensuring the bowl doesn't touch the water. Gently melt the chocolate.
Stir the chocolate occasionally with a rubber spatula until fully melted. Remove from heat. Your chocolate is ready.
Truffles:
In a food processor, blend all ingredients except for the cacao nibs until a dense dough forms. If the mixture is dry add a teaspoon of coconut oil at a time until it is moist.
Add the cacao nibs and pulse briefly to incorporate, maintaining some textural crunch.
Roll the mixture into 1-inch balls using a heaping teaspoon at a time.
Arrange the formed truffles on a plate and refrigerate for at least 1 hour before serving.