Mmm I love dark chocolate truffles… especially in the evening with a cup of tea! I could, however, eat far too many chocolate treats, so I try and come up with ways to keep my sweet tooth as healthy as possible.
These truffles are made from whole foods such as nut butter, seeds and dates. They’re gluten free, vegan and contain only natural sugars… but still feel as luxurious and gooey as the more unhealthy versions.This recipe is a good starter point – you can add more or less of anything to make them how you’d like them. You can add cinnamon or ginger, swap out honey for Nutella to make them extra chocolatey, and add protein powder for a post-workout snack. You can use any nut butter you like – peanut butter tastes amazing, but almond butter is a little less fatty.
This recipe makes around 20 truffles..
1 cup stoned dates
1/4 cup chopped almonds
1 tbsp. sunflower seeds
1 tbsp. pumpkin seeds
1/2 cup nut butter – I am using almond butter
1 tbsp. ground flaxseeds
1 tbsp. chia seeds
1/4 cup cocoa powder + extra for finishing
2 tbsp. Agave syrup / honey
Pinch sea salt
- Chop dates, almonds, sunflower and pumpkin seeds in the food processor. It works fine just chopping the dates by hand, but I found the finish was more truffle-like when I used a food processor.
- Once chopped, add all of the ingredients together in a bowl and fold together using your hands. It should all bind together, but it shouldn’t stick to your hands. If the mixture is too wet add more cocoa powder, and too dry add a few drops of water.
- Role mixture into balls and coat in cocoa powder. Leave in fridge on a baking tray for at least an hour.
Enjoy with a cuppa!