Run Fast, Eat Slow!
In their new book, two runner friends – one a fit mom and trained chef , the other an Olympian who loves her food – explain how to watch your times and weight drop by nourishing your hardworking body with unprocessed whole foods, local fresh produce, and organic meat. Bonus: the recipes are delish!
PECAN BUTTER CHOCOLATE TRUFFLES WITH SEA SALT
Makes 18 balls
For the pecan butter:
2 cups pecans
10 dates, pitted
½ tsp. ground cinnamon
For the coating:
2 Tbsp. virgin
coconut oil
3 Tbsp. honey
3 Tbsp. unsweetened
cocoa powder
1 tsp. coarse sea salt
– Preheat the oven to 180°C. Line a baking sheet with parchment paper.
– To make the pecan butter: spread the pecans out on a baking sheet and roast in the centre of the oven for 8 minutes, stirring after 4 minutes. Allow the pecans to cool completely.
– In a food processor or high-speed blender, combine the pecans, dates, and cinnamon. Pulse or blend on high until smooth. Do not overprocess – you want the pecan butter thick. Transfer to a small bowl.
– Use your hands to roll the pecan butter into bite-size balls. (If the nut butter is warm or liquid-y, chill it in the fridge to make it easier to handle.) Place the balls on the baking sheet.
– To make the coating: place the oil in a small microwaveable bowl and microwave in increments of 10 seconds, stirring in between, until almost completely melted. (Alternatively, the oil can be melted in a small saucepan over low heat.) Stir in the honey and cocoa powder until smooth.
– Drop one ball at a time in the chocolate coating, use a fork to lift out, and return it to the baking sheet. Continue with the remaining balls. Top each truffle with a small pinch of the salt.
– Place the baking sheet in the fridge for 10 to 15 minutes or until
ready to serve.
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