Sea Buckthorn Truffles

Indulge in these delicious Sea Buckthorn Truffles—rich in antioxidants, naturally sweet, and perfect for a nutrient-packed treat or snack!

Sea-Buckthorn Berries with Honey and Turmeric

I always have sea buckthorn berries in the freezer. I use them in juices, smoothies, desserts and especially as flu treatment. Every year, I make myself a jar of sea-buckthorn berries and honey. I take one tablespoon each day and it helped me so far keep the colds away!

If you want to make this, you need 250g raw honey, 2 tsps turmeric powder, 100g sea-buckthorn berries, 1/3 ground pepper. Mix everything and store in the fridge.

Rosehip tea

I have a whole shelf in my pantry stocked up with different kinds of teas. When the cold season is near, I replace my favorite dandelion & mint tea with teas rich in vitamin C, like rosehip and cranberry. Drink one rosehip tea cup each evening. It will help you a lot!

With these sea buckthorn truffles, vitaminizing your body has never been more pleasant! They’re delicious desserts that are also secretly healthy and packed with so many vitamins and antioxidants. Hope you’ll like them! 🙂

Sea Buckthorn Truffles

Indulge in these delicious Sea Buckthorn Truffles—rich in antioxidants, naturally sweet, and perfect for a nutrient-packed treat or snack!

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Rate

Prep Time 15 minutes minutes

Cook Time 0 minutes minutes

Total Time 15 minutes minutes

Choose Serving Size 2

Ingredients 

Truffles:

• 3 Tbsps sea buckthorn berries fresh or frozen
• 5 Tbsps golden raisins
• 3 Tbsps walnuts
• 1 tsp honey or agave, or maple syrup
• ½ tsp turmeric powder
• 1 tsp sea-buckthorn berries powder optional

Chocolate Glaze:

• 1 Tbsp coconut oil
• 50 g dark chocolate

Instructions

• Add all truffle ingredients in a blender si blend well until a paste is formed.
• Place the paste in the freezer, until you the chocolate glaze is ready.
• Chop dark chocolate and place it in a bowl. Add coconut oil. Melt them at bain-marie.
• Take the paste out of the freezer and start forming the balls.
• Place them on a tray, covered with some parchment paper.
• Drizzle chocolate on top.
• Put the tray in the freezer for 30 minutes, then serve.

Notes

I used my Optimum 9200 blender for this recipe.

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