How to make healthy coffee truffles – The Brown Paper Bag

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How to make healthy coffee truffles

by Jacqueline Alwill

A recipe for my coffee lovers out there!!!! Made with delish wholefood plant based ingredients and boosted with pea and brown rice protein from @eimele_australia Vanilla Shake too. You can roll or leave as a slice as you wish/can be bothered haha! Friends as I am on the expert panel for Eimele you will be learning and seeing more of my work with them here – it’s educational, creative and scrumptious so stay tuned.

WATCH HOW TO MAKE THEM HERE!

COFFEE TRUFFLES

Makes 20 truffles

Gluten free : Dairy Free : Vegan

185g dried pitted dates

¾ cup (185ml) strong coffee

1 ½ (185g) cups walnuts

2 sachets EIMELE Vanilla Shake

4 tablespoons chia seeds

Raw cacao for rolling or sprinkling

Soak dates in coffee for 20 minutes. Add all ingredients (except cacao) to a high powered blender or food processor and blitz until a dough forms. Refrigerate for 15 minutes, then roll tablespoons measured balls of dough through cacao. Alternatively press into a lined loaf tin and spread evenly over the top, slice, dust with cacao and serve. Store in fridge or freezer up to 2 weeks.

Jacqueline Alwill

Jacqueline is an Accredited Nutritional Medicine Practitioner specialising in family and early childhood nutrition and gut health. She writes for several media publications, hosts a regular nutrition segment on Channel 7 and in 2016 published her first book, "Seasons to Share" (Murdoch Books). Jacqueline is passionate about working with corporations and brands to support and educate their community and audience and is currently a media spokesperson and ambassador for Remedy Drinks, Eimele Australia, Woolworths, Kitchenaid and Nutrition Director at Bondi Bubs Wholefoods. She is mum to Jet and outside her working hours you'll find her with her family in the surf, on the beach, or out and about in nature.

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About Me

Jacqueline is an Accredited Nutritionist (ATMS 27046) specialising in family, early childhood nutrition, gut health and functional food. She writes for several media publications, hosts regular TV segments on nutrition and health, is the nutrition director of a start up baby food company and in 2016 published her first book “Seasons to Share” (Murdoch). Jacqueline takes a practical, evidence based approach to delivering information and ideas and works closely with many organisations as media spokesperson and ambassador. She loves all things outdoors, delicious food, and holistic living and is mum to Jet and Elke.