The sweet in a recipe doesn’t have to translate to taboo or bad for you. This recipe will satisfy the sweet tooth while keeping health benefits at its core. Using almond flour, which is wheat and gluten free, and using coconut oil to replace butter, eases inflammation and adds antioxidants. In addition to the health benefits from these ingredient changes, there are more:
- Maple syrup contains an abundance of vitamins and minerals, including calcium, potassium and iron, along with especially high concentrations of zinc and manganese. It has been found to have up to 24 antioxidants, with the darker grades providing the most.
- Animal studies have found pure coconut oil has pain relieving effects.
- The flesh of a coconut is high in fiber, most of which is insoluble, meaning that it doesn’t get digested. Instead, it works to move food through your digestive system and aids bowel health. It also is rich in several important minerals, especially manganese and copper. While manganese supports enzyme function and fat metabolism, copper assists bone formation and heart health.
- Manganese is found in some of the most important antioxidants in the body, has proven anti-inflammatory properties and is linked to increased collagen production, collagen being an important component of healthy joints.
2 cups fine almond flour
1/4 cup pure maple syrup
2 tablespoons melted coconut oil
2 teaspoons lemon zest
1 teaspoon ground cinnamon
1/4 teaspoon sea salt
1/4 cup shredded unsweetened coconut
Combine almond flour, maple syrup, coconut oil, lemon zest, cinnamon and salt in food processor. Process until mixture is well combined and slightly sticky.
Line a large plate or small baking sheet with plastic wrap and divide dough into 20 pieces. Roll each piece into a ball.
Place shredded coconut on small plate, roll each ball in the coconut, and then return to the plate or baking sheet. The truffles can be served immediately or store covered in the refrigerator until ready to eat.