Contrary to September creeping up quickly, summer is in full swing in Toronto – and it is becoming increasingly overwhelming to go to the farmers’ market as there is just such an abundance of fresh vegetables, fruit, meats and anything in between. I, personally, am taking full advantage of being able to attend the many markets available in the city and it has been a very inspiring treat!
Where have I been all summer?
I am delighted to say that I completed my holistic nutrition program on the 31st of July and since then I have been spending as much time outside as possible, enjoying the sun and my family and friends. I spent the August long weekend at my cottage and immediately after was able to go camping up at the Bruce’s Peninsula which is about a 5.5 hours drive north-west-ish from Toronto. This camping trip was absolutely stellar and I can honestly say that we really enjoyed ourselves! It was an incredible way to reconnect with nature, my best friends and reflect on this past year. While I do have some yummy food recipes I do want to share from camping… today I feel like continuing the celebration of my birthday which was this past weekend and so today we talk dessert!
I love chocolate. I talk about it a lot and also consume quite a bit of it… eep … It is the best. I especially love raw chocolate (cacao) as it is so full of antioxidants which scavenge free radicals through out your body, protecting you from any damaging chemicals that may be roaming around. I also love cacao for its mineral properties – mostly iron and magnesium. You can read more about my love for cacao here .
When I made these truffles, it was for the end of the year potluck at school and I had so many cherries waiting to be eaten I wasn’t sure if I could! I decided to shake things up a bit and stuff these truffles with cherries. I plan on making these truffles again and using wild blueberries in the middle (which are in season until mid September).
The Cherry Low-down
Cherries, like many berries, contain a deep red colour indicating that they are an abundant source of anti-oxidants that are going to enliven your cells deep from within and make you glow on the outside. The deep red colour in cherries comes from the antioxidants called anthocyanins which are also found in grapes, and they help your body reduce inflammation. Cherries are a great fruit to consume if you suffer from any inflammatory joint disorders because of this.
The soluble fibre found in cherries, known as pectin, is a great way to help eliminate any excess toxins in your body, adding to the beautifying benefits of cherries as well.
Cherries are also very seasonal and I really only recommend eating them when they are in season because they are just exceptionally sweet and juicy. Adding chocolate into the mix creates a decadent and seasonal treat!
Raw Cherry Chocolate Truffles
- 10 cherries, pitted & cut in half
- 12 medjool dates, pitted & cut in half
- 1 cup activated raw walnuts
- 3-4 tablespoons of raw cacao, & some extra cacao to dust the truffles
- 1 pinch sea salt
- 1 tsp cinnamon
- 1/2 tsp ginger powder
- Using a high-powered food processor or blender, start by adding your walnuts, dates, raw cacao, sea salt, cinnamon and ginger powder. Blend away until a smooth and silky consistency. Ultimately you want to still be able to roll the blended food into a ball. If it is too sticky, and not blending well, feel free to add a tiny amount of water (start by adding 1 tablespoon) until you have reached the desired consistency.
- Take about 1-2 tablespoons of the truffle mixture and roll into a ball with your hands. Using half a cherry, stuff the truffle ball with half a cherry. Continue to do this until all of your mixture and cherries are used up. I made about 18 truffles with this batch.
- If you desire, you can roll each truffle in raw cacao powder to dust each truffle and make them look even more decadent.
- Refrigerate covered until you are ready to eat them! These also freeze very well to consume at a later date (if you can resist!)