Teresa Boyce's hommus chocolate truffles

"It may not seem like the most obvious pairing, but hommus and dark chocolate really works as a combo!" says Teresa.

"Cacao is a raw form of chocolate packed with vitamins, minerals, mood-boosting substances and anti-aging antioxidants. With such a vast nutrient profile cacao is definitely on the list of decedent ingredients to include. If you are feeling adventurous and need a chocolate fix, try this unusual yet yummy chocolate truffle treat. "

Serves 6
Cooking time 1.5 hours

You will need

¾ cup very finely grated good quality chocolate (70-85 percent cacao)
¼ cup chia seeds
¼ cup crushed peanut brittle made with rice malt syrup, honey, maple syrup or other natural sweetners
¼ cup Obela Smooth Classic Hommus
2 x 110g bars of good quality chocolate (70 percent cacao)
Extra crushed peanut brittle or melted white chocolate for a decoration

Method

1 Mix grated chocolate, ¼ cup chia seeds, ¼ cup crushed peanut brittle and Obela Smooth Classic Hommus together in a small mixing bowl, cover and chill for 20 minutes in refrigerator

2 Roll mixture into approximately 12 bite size balls, place on a plate or covered dish and refrigerate 20 minutes

3 Melt chocolate bars over low heat until just melted. Remove truffle balls from the refrigerator.

4 Dip truffles quickly into melted chocolate, place on a wire cooling rack to drip off excess chocolate

5 Top with optional decoration and allow them to set 5-10 minutes. Remove before they set firmly and stick to the cooling rack. Place on a plate or in a storage container once they become slightly firm.

Teresa Boyce is a fully qualified nutritionist and ambassador for Obela Hommus.