Chocolate Brownie Raspberry Truffles
Nutrition Information (per serve)
165
Calories
10.0g
Fat
4.0g
Saturates
9.0g
Sugars
0.1g
Salt
4.0g
Protein
14.0g
Carbs
3.0g
Fibre
*Nutrition information is calculated using an ingredient database and should be considered an estimate.
Ingredients
- 100g fresh raspberries
- 1 tsp water
- 1/2 tbsp chia seeds
- 50g oat flour
- 50g cacao powder
- 30g Biomel Chocolate Complete Gut
- 80g smooth peanut butter
- 90ml Biomel Chocolate Gut Health Shot
- 60ml maple syrup
- 1 tsp vanilla extract
- pinch of salt
- 150g dark chocolate
- 1tbsp coconut oil
- Freeze-dried berries, crushed
Method
- Add the raspberries and water to a small saucepan and cook over a high heat, smashing with a spoon until juicy. Allow to bubble for a few minutes until slightly thickened, then remove from the heat, stir in the chia seeds, and set aside to cool.
- In a bowl, mix the oat flour, cacao powder, and Biomel powder until combined. Add the peanut butter, Biomel shot, maple syrup, vanilla extract, and salt, and stir into a thick, sticky batter.
- Divide the mixture into 12 portions (around 30 g each) and roll into balls. Place on a parchment-lined tray and press a thumb into the centre of each to create a hollow.
- Spoon a small amount of the cooled raspberry jam into each indent, then place the tray in the freezer for 30–60 minutes until firm.
- Melt the dark chocolate and coconut oil together in a heatproof bowl until smooth.
- Dip each chilled truffle into the chocolate, allowing excess to drip off, then return to the parchment. Sprinkle with freeze-dried berries while the chocolate is still wet.
- Refrigerate for 15 minutes until set.
Gut Health Tips
Cacao powder is a natural source of magnesium and iron, minerals that play a role in energy production and normal muscle function. It also contains plant compounds that contribute to its rich flavour and make chocolate-based treats feel satisfying, even in small portions.
