By Me & My Veg Mouth
Pack a nutritious snack for the weekend with MUNGGO !!! Get your kids to help you out too! Thanks @meandmyvegmouth @mabidavid
Here's the recipe:
¼ c + 1 T extra virgin coconut oil
¾ c cacao powder
1 ½ c cooked munggo beans
½ c muscovado sugar
1/8 tsp salt
¼ c cocoa powder
¾ tsp cinnamon
¼ tsp sea salt
1/8 tsp cayenne pepper (optional)
Blend ingredients under “Balls” in a food processor until thick and well combined. If you don’t have a food processor, you can mash this by hand using a fork or a whisk, although the texture will not be as smooth. Transfer the munggo-cacao mixture to a sealable container and put in the freezer for 1-2 hours. While waiting, prepare the coating by combining the “Coating” ingredients in a bowl. After 1-2 hours, remove the munggo-cacao mixture from the freezer. Using a teaspoon, scoop some of the mixture and roll it in between palms to form a ball. Roll the ball quickly in the coating and set aside in another sealable container. Repeat until all mixture is done, working fast so that the mixture does not melt. Place the coated truffles in another sealable container and let them chill in the fridge or keep in the freezer. Let it thaw a bit before serving.
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