I often crave cookies, and then I make cookies, and then I eat all the cookies:then I feel bad. This happened over the weekend and by Sunday I was intensely needed something healthy and good-for-you, and also sweet because I had another craving(of course).
Energy bites are common in our house- I usually use oats, gogi berries, and peanut butter. But this time I wanted something chocolatey, smoother, rich, but still healthy. Well guess what-these are it!!!!
These Chocolate Truffles are SO EASY to make that right after I tried them(and ate almost the entire batch) I went and made them again. No sugar, no dairy, no oil.
and only one food processor. [this is the one I have(affiliate link!)] If you don’t have one of these, I highly suggest adding it to your kitchen attire! We use ours from truffles and creamy mediterranean olive dip, to potato kugel, and shredding carrots for carrot cake. A real proper time saver!
The base of theses truffles is made of a puree of medjool dates and coconut flakes- with soy milk to help the mix blend and get a nice consistency.
Then we add cocoa powder, almond butter, ground flax seeds, and a little salt. THAT IS IT. but wait till you try these! oh mannnnnnnn I don’t even like dates normally, but these don’t even taste like dates they taste like rich chocolate!!!
TIP: I buy whole flax seeds and only grind them when I’m ready to use them, and just the amount I need. Flax seeds contain minerals, vitamins,Omega 3 fatty acids, and great-for-your-heart polyunsaturated fats. When you buy pre-ground flax seed, they have been exposed to oxygen for longer, which causes these fats to break down, meaning you get less of the good stuff. I use a simple coffee grinder to grind up the flax(whole flax seed is much harder for the body to digest).
I rolled half our truffles in cocoa and half in honey roasted walnuts. We made them mini because….mini is better??!
Store in the freezer, pop out when you have a craving, and just try not to finish these all straight from the bowl I dare you.
Rich + Healthy Chocolate Coconut Truffles
- 10 medjool dates, pitted(one cup)
- 2 Tbs soy milk
- 1/4 cup coconut flakes(shredded coconut)
- 1/4 cup cacao powder
- 1 Tbs blanched almond paste, almond butter, or nut butter of your choice
- 1 Tbs ground flax seed
Rolling- Cacao+ Honey Roasted Walnuts(for coating half the truffles)
- 1/3 cup walnuts
- 1/2 tsp honey
- 1/2 cup cocoa powder
- In a food processor, place dates, soy milk, and shredded coconut. Pulse until a paste forms. Add nut butter, cocoa powder, and ground flax seed. Blend until the batter turns into a ball. It will literally form a ball in the food processor and become impossible to blend.
- To make the honey roasted walnuts, finely chop the walnuts and place on a baking sheet. Drizzle with honey and roast at 175 celsius for 10 minutes. Double if you want to coat all the truffles- I did half half. Let cool.
- Place your topping in a small bowl and take off teaspoon sized pieces of batter, roll into a ball and coat in topping. Place on a baking sheet in an airtight container and store in the freezer. Enjoy!