Chocolate Truffles That are Good for You!
- Ready In:
- 1hr 5mins
- Ingredients:
- 12
- Yields:
-
30 portions
- Serves:
- 30
ingredients
- 1 cup raw nuts (walnuts, or almonds, or hazelnuts, or cashews. I used a mixture of cashews and almonds )
- 1 cup organic peanut butter (crunchy, smooth or sugar free)
- 1 -2 tablespoon maple syrup
- 12 pitted dates (soaked in hot water for 5 mins and then drained)
- 1⁄2 teaspoon ground cinnamon
- 2 pinches sea salt
- 1⁄4 cup green and blacks cocoa powder
-
chocolate covering
- 3 tablespoons coconut oil
- 100 g 85% dark chocolate
- 1⁄2 teaspoon vanilla extract
- 2 tablespoons maple syrup
- 1 pinch sea salt
directions
- Line a baking sheet with parchment.
- Place nuts in a food processor and process until a gritty texture or finer if you wish. Add Peanut butter, dates, cinnamon powder, sea salt, Maple syrup and cocoa powder. Process until a thick paste.
- Place into a bowl and make sure it is thoroughly mixed by kneading a few times. Shape into balls about a tablespoons worth and then place on baking parchment and chill in fridge until firm. ( makes about 30-35 balls).
- Chocolate Coating.
- Place ingredients in a bowl over simmering water and melt gradually. Mix well and then you are ready to coat the truffles. Use a toothpick to pick one up and dip into the chocolate, place back onto the parchment and chill. Keep refrigerated for up to five days.
- They taste squidleyyumcious!
- This recipe was adapted from She Let Them Eat Cake.com.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
aunty carol
United Kingdom
I am married, I love cooking and I am known to have made a few wedding cakes for family and friends. I love all kinds of food. I like trying new recipes, at the moment I am loving Tamasin-Day-Lewis and Nigel Slater, especially his chocolate brownies!