Healthy chocolate truffles

Adapted from Lorna Jane, ‘Move, Nourish, Believe’

It’s hard to find a chocolate treat that is healthy and delicious. These delicious truffles hit the mark. They still melt in your mouth but it won’t dribble down to your waistline.

Time

30 minutes total

Storage notes

keeps in the refrigerator in air-tight container for up to 2 weeks

Difficulty

easy

Special requirements

food processor

Yield

680 g (servings 38 –56)

Ingredients

Weight

Volume

Procedure

Almonds, natural

230 g

2 cups

Cacao

32 g

⅓ cup

Cinnamon, ground

1.3 g

½ tsp

Combine in the bowl of a food processor.

Process to a crumble texture, about about 45 seconds.

Vanilla seeds

1 g

2 pods

Dates, pitted

240 g

1½ cups

Coconut oil

4.5 g

1 tsp

Add to bowl.

Process until fully combined, about 45 seconds.

Water

45 g

3 tbs

Add to bowl while processor is running. The mixture should be firm and sticky. It should start to pull together and move around the bowl in a clump.

Form into balls. For a delicate little treat, make balls of 12 g each. For a snack size, make balls of 18 g each.

Coconut, dessicated

as needed

Spread on a plate.

Roll each ball C around the plate until evenly coated.

Original: 2012. Adapted: 2013.

Notes

You can also decorate in balls D with crushed nuts, goji berries or cacao. They can be served cold, but they are best served at room temperature.

Nutrition

Serving size 18 g; calories 74 kcal, kilojoules 310 kJ, protein 2.1 g, carbohydrates 6.8 g, sugar 6 g, fat 4.3 g, saturated fat 0.5 g, unsaturated fat 5.2 g, trans fat 0 g, fiber 2 g, cholesterol 0 mg,