Vegan truffle ball for adding minerals to your body
This tasty, magnesium rich black bean cacao ball is absolutely a needed food for your body. Do you know that magnesium is one of the most wanted minerals in your body? The body uses magnesium for more than 300 bio-chemical reactions in order to keep us alive and healthy.
Taking magnesium in the form of food is excellent because the body can better digest and absorb the magnesium rather than taking it in the form of man-made pills. Cacao powder or nibs are the riches source of magnesium. Yes! you heard it right, cacao is good for your body and is a super healthy food.
Unlike most of the chocolate, which contain highly processed cocoa with tons of processed sugar and other additives, that is quite toxic for your body. This recipe also contain black beans, which is another super food that is rich in magnesium and many other minerals.
You can make this ball and keep it in the fridge and eat whenever you crave for sweet things or chocolate. Remember if your body craves for chocolate, it is a sign that your body is telling you that there is a magnesium deficiency and you got to re-fill it again.
NOW LET'S JUMP INTO THE RECIPE:
300 g cooked black beans
150 ml coconut cream (thick version)
100 ml water ( to cook flax-seed)
1/2 cup cacao powder
4 tbs brown / raw sugar
1 tbs coconut oil
3 tbs whole flax-seed (egg replacement)
3-4 pods of cardamom (powder)
In a big bowl, mix the cooked black beans and coconut cream and blend well with a hand blender till it becomes creamy.
Sift in the cacao powder & cardamom powder into the creamy mixture and stir well.
Meanwhile, cook the flax-seed (whole seeds) with water at low heat, till the water become a little thick, like the mucus consistency. Be careful not to cook too much or else it will be too thick and you won't be able to sieve it through the strainer.
Suppose, if the mixture became too thick, you can dilute it with some water before straining the gel.
You can use the coffee strainer to stain the cooked flax-seed mixture to extract the gel. We use only the gel for this recipe.
Suppose if you can't strain the gel because it is too thick to pass through the strainer, add more water and heat up again & then strain the gel.
This is how the final flax-seed gel should look like. This will help to bind the ingredient just like how an egg white will do. Mix this gel into the cacao mixture and stir well.