I love these chia seed truffles for 3 main reasons:

1 – They’re so easy to make.
2 – They’re full of amazing nutrients and give you a boost of energy.
3 – They can easily be made in a variety of flavours.

The chia plant (Salvia hispanica) and its seed is a nutrient-dense superfood that is native to the Mexican and South American regions. The cultivation of the chia plant dates back to pre-Columbian times, where it was a staple in the diet of the Aztecs and many other native civilizations.

Nowadays, you can find chia seeds in almost any health food store, and they can be used in a variety of recipes for a boost of superior nutritious value. These little seeds are packed full of:

  • fibre
  • protein (contains all essential amino acids)
  • antioxidants
  • minerals: iron, potassium, calcium, and magnesium

Additionally, chia seeds are high in omega-3 fatty acids, particularly the essential fatty acid alpha-linolenic acid (ALA). The benefits of ALA include:
 
1. Lowered cholesterol and blood pressure levels (lower risk of heart-related diseases)
2. Anti-inflammatory properties
3. Anti-diabetic properties
4. Protection against autoimmune diseases, and cancer
5. Redistribution of lipids away from the abdominal region and liver

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Chia seeds are also very beneficial due to their tocopherol content.

Tocopherols are a group of similar compounds that are collectively known as vitamin E. This vitamin is a powerful antioxidant and is very effective in counter-acting free radicals in the body.

In fact, tocopherols are the most abundant and efficient free radical scavengers in biological membranes.

Another great thing about chia seeds is their versatility in everyday cooking and meal preparation. They’re a great addition to salads, and homemade cracker and bread recipes. And because the seeds can absorb a lot of water (7-12 times their weight), they’re an excellent addition to make thicker smoothies and to satiate hunger.

Below is one of my favourite chia seed recipes and a delicious on-the-go snack: Chia Seed Truffles. These truffles are perfect as a light, but filling breakfast, or an afternoon snack. Try them out and let me know what you think in the comments below!

Ingredients

½ cup raw, dried coconut (finely shredded)
½ cup raw cashews
¼ cup honey or maple syrup
¼ cup coconut oil, melted
¼ tsp vanilla extract or powder
3 – 4 tbsp chia seeds
pinch of salt
Optional: cacao powder, crushed nuts, or shredded coconut for different flavours

Instructions

  1. Add cashews and coconut to a food processor and blend for approximately 10 seconds, or until you reach flour-like consistency. Transfer to a bowl.
  2. Add honey (or maple syrup), coconut oil, vanilla, chia seeds, and salt to the bowl and mix well with a spoon.
  3. Place the bowl in the refrigerator for ~45 minutes.
  4. Roll the mixture into balls by scooping out ~1 tsp and rolling by hand.
  5. If you want to make different flavours, roll the balls in any of the optional ingredients to coat them.
  6. Store the truffles in a container in the fridge.
  7. Enjoy!

 
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