After discovering Ancient Organics ghee, I was inspired to make a little something sweet with the healing fats of ghee. If you aren't familiar with this powerful food, it's a staple of Ayurvedic cooking, also known as clarified butter.
According to the Ancient Organics site, "Ghee is comprised of full spectrum short, medium and long chain fatty acids, both unsaturated and saturated. Ghee contains Omega 3 and Omega 9 essential fatty acids along with vitamins A, D, E and K. Ghee made from organic butter of pastured cows is one of the highest natural sources of CLA (Conjugated Linoleic Acid). 9 phenolic anti-oxidants, as well as numerous other minerals present in ghee."
Sounds amazing, yes? In Ayurveda, its said to give longevity to the body as it's been used for many years as a digestive and elimination aid. You can use it for energy, sexual vitality, skin and eye health, and as a lubricant for the joints and alkalizing the blood.
Ancient Organics goes on to say, "The purity of ghee allows it to be deeply penetrating and nourishing as it passes through the lipid membranes of cells. For this reason, the vitamins and minerals from food cooked in ghee will be drawn deep into the body where they impart the most benefit. The assimilation of the nutrients increases when suspended in a ghee matrix. When you add spices to ghee to cook with the flavor is carried deep into the food. Many herbal preparations use ghee as the carrier oil because of these characteristics."
Now, for the recipe (adapted from the Ancient Organics recipe):
If you're looking to eliminate sugar out of your diet as you bounce back from the holidays, then you will love this recipe. It's a superfood medley... and the butterscotch notes of ghee blend wonderfully with the fruit.
Makes 2 dozen or so.
You will need:
- 2 cups walnuts
- 1 cup dried apricots
- ½ cup Ancient Organics Ghee
- 1 cup coconut flakes
- ½ cup cacao powder, plus extra for dusting
- ¾ cup cacao nibs
- 1/4 cup goji berries
- 1 tsp ground cardamom
- 1 tsp ground ginger
- 1 tsp cinnamon
- Pinch ground cayenne pepper, optional
- sea salt to taste
- In a food processor, place walnuts, dried apricots and coconut flakes.
- Process until well incorporated.
- Add ghee, cocoa powder, cacao nibs, goji berries, and spices.
- Blend again until incorporated.
- Taste the mixture and add more spice as you see fit.
- Add salt to taste and blend one last time.
- Form into 1” balls and refrigerate in a sealed container. (I like to use a glass pie dish covered.)
- Dust or roll ghee truffles in extra cocoa powder before serving.
I find the slightly bitter tones of chamomile to pair wonderfully with these little drops of gold.
Or be very lavish and pair with your trusty Earl Gray tea. ;)
Hope you like!