This riff on truffles is the perfect salty-sweet treat.
1/2 cup (125 mL) raw cane sugar
1/2 tsp (2 mL) cornstarch
1 cup (250 mL) hemp butter
1 tsp (5 mL) vanilla extract
4 oz (113 g) 70% dark chocolate, chopped
Fleur de sel
Place sugar and cornstarch in blender. Blend on high until powdery, stopping a couple of times to stir up sugar on the bottom.
In bowl, mix together powdered sugar mixture, hemp butter, and vanilla.
Roll into 18 equal-sized small balls. Place balls on baking sheet lined with waxed or parchment paper and freeze until firm, about 1 hour.
Melt chocolate, stirring until smooth in metal or glass bowl over saucepan of simmering water. Roll hemp balls in melted chocolate, garnishing each with a few grains of fleur de sel as you go.
Refrigerate until chocolate is set, about 30 minutes.
Makes 18 balls.
Each serving contains:
213 calories; 8 g protein; 14 g total fat (2 g sat. fat, 0 g trans fat); 10 g carbohydrates; 1 g fibre; 28 mg sodium
source: “Hooray for Hemp“, alive #343, May 2011
