Chocolate Walnut Truffles

Chocolate Walnut Truffles

What a better way to satisfy your sweet tooth on a Saturday night (when it really is too late to go get anything decently healthy at a grocery store) than to make your own truffles? Its super easy, and even easier if you have a high speed blender such as a Vitamix or Blendtec.

For this recipe I used:
1 cup of walnuts (if you have the time and patience to soak them for 8 hours in water, that’s even better)
4 pitted dates
1/3 cup Almond/Cashew nut milk (I made my own before from soaked almonds, but you can definitely use store bought or even soymilk)
2 tbsp raw cocoa powder
1/2 tsp Vanilla extract
1 tbsp honey or agave nectar

In a high speed blender, combine walnuts, dates and the almond/cashew milk until a thick mousse forms. Add the cocoa, vanilla and honey and blend again! Watch the consistency and make sure its a very thick but airy and creamy mousse.
With a tablespoon scoop out the mousse and roll in cocoa powder. Then use your palms to form balls and pop them in the freezer. Its better if you leave them overnight (but if you have a chocolate craving then they should be good enough to eat in 1 hour or so).
Makes about 12 (depends on the size of the truffle you want to roll).

Spaghetti Squash Salad

Spaghetti Squash Salad


I decided to keep making winter squash and squash in general until the stores stop selling it. So, while this is still sold at Whole Foods, I highly recommend making this!

1 large spaghetti squash
1 large vidalia salad onion
5-6 cloves of garlic
2 tbsp olive oil

Freshly ground pepper and good salt to taste (I use himalayan cooking salt)
Preheat oven to 350 F. Cut spaghetti squash in half and put it in a pan cut side down. Pour some water in the pan, maybe 1/4 inch. Bake the squash in the oven until it is soft, about 45 minutes.

Once baked, use a fork to make strings out of the squash. Combine with finely chopped green vidalia onion.

Press garlic in a separate bowl, add olive oil and salt and pepper. Mix well. Pour the garlic dressing over the squash and green onion. Mix well once again. Adjust salt and pepper to taste. Enjoy!