Home-made Truffles with Blueberry and Quinoa


1 cup coconut butter
1 cup fresh blueberries
3 Tbsp quinoa flakes
2 Tbsp maple syrup
1/4 tsp ground cinnamon
1/4 tsp ground dried ginger
1/8 tsp sea salt
zest of 1 lemon
1/2 cup dark chocolate chips
1/2 Tbsp coconut oil


  1. Line baking sheet with parchment paper and set aside.
  2. In food processor, add all ingredients except chocolate chips and coconut oil. Puree until smooth. Transfer to bowl and chill for 30 minutes to 1 hour until the texture of thick fudge.
  3. In small saucepan over low heat, melt chocolate chips and coconut oil. Set aside.
  4. Scoop chilled truffle mixture out onto prepared baking sheet. Quickly roll into balls (the heat of your hands will begin to melt truffles). Drizzle or coat completely with chocolate and freeze for 1 hour. Transfer to sealed container and refrigerate for up to 5 days.

Makes 12 truffles.

Source: Sage