I’m a big fan of any recipe that has only 4 ingredients.
Vegetables roasted with olive oil and salt, or chicken roasted with potatoes, carrots and rosemary, or kale sauted with onions, pine nuts and currants. Real food in simple combinations is a good thing.
I love this simple, decadent dessert recipe (with only four ingredients) from Dr. David Perlmutter, a prominent neurologist, who focuses on how food affects your brain.
I first heard Dr. Perlmutter speak at a conference back in the mid 90’s when some of his ideas were not yet widely accepted. He has since published The Grain Brain Cookbook and many research studies have now confirmed the importance of diet to brain health.
This recipe was adapted for those who need to avoid dairy, so it’s vegan. Enjoy this heatlhy treat:
Chocolate Truffles
1/2 cup pure coconut milk
1 tsp orange, hazelnut or vanilla extract
8 ounces dark chocolate (at least 70%), chopped into small pieces
Cocoa powder, coconut flakes or chopped nuts for coating
Instructions
In a small saucepan bring the coconut milk to a simmer. Use 100% coconut milk, not the Lite version, and not the drinkable kind.
Stir the flavoring in, then pour over the chocolate in a separate bowl. Let stand a few minutes then stir until smooth. Allow to cool, then refrigerate for 2 hours.
Form 1-inch balls using a teaspoon, and rolling them quickly between your palms. Place balls on a baking sheet lined with parchment paper. Refrigerate overnight.
Roll in cocoa powder or chopped nuts. Store the truffles in an airtight container in the refrigerator for up to a week. This recipe makes about 35 truffles.
Just reading the recipe makes my mouth water. Yum!
Wow! Looks amazing and totally yummy!
I love it!yummmmyyyy!!!