You guys. OMG. I got my hands on some amayyyyzing and delicious sugar-free, low carb, super clean chocolate called ChocoZero. Let. Me. Tell. YOU! SO GOOD! Right off the bat, I was impressed by the transparency of this company, not to mention their products. Zero sugars, alcohols, chemicals or GMO's. Made with quality cacao beans and sweetened only with monk fruit, this delicious treat is perfect for diabetics, those on a low-carb diet, or those who, like me, count calories and balance macros. It is high in antioxidants too! Angels are totally singing!
To complement this boss-find and stay with the antioxidant theme, I decided to make some apricot and fig truffles. These are super easy to make, high in antioxidants and nutrients, and very yummy!
- 4 oz. dried apricots
- 4 oz. dried figs
- 1 oz. raw pumpkin seeds
- 2 tbsp chia seeds
- 1 tbsp water
- 10 drops liquid stevia (optional)
- chocolate of your choice (I used 6 squares of ChocZero's 70% )
- 1/4 tbsp coconut oil (optional)
These are totally optional, but they made my life so much easier.
In a separate container, mix water and stevia. Set aside.
Throw in all of the fruit and seeds into a food processor and mix for about 1 minute. Add water/stevia mixtue. Mix well for about another minute or so. You may have to stop and move mixture around a few times with a spoon. The consistency should be paste-like and grainy.
Make bite-sized balls or put mixture into mold. Put the balls in the freezer for about an hour.
Once set, remove balls from mold.
Put chocolate in a microwave-safe mixing bowl. Add coconut oil (optional) to thin-out the chocolate and aide with the dipping process.
Dip balls into chocolate individually and cover completely. Extract with two forks or with a truffle dipping tool and place on wax paper. Let cool for about 15 minutes. Transfer wax paper and truffles onto a tray and refrigerate for at least 30 mins.
I hope you guys enjoy these! Make sure to follow and tag me on your posts if you make them! @victoria_2.0 :)