Craving a sweet treat without the guilt? These Coconut Almond Chocolate Truffles are a delightful and healthy way to satisfy your chocolate cravings. You’ll love how simple they are to make and how wonderfully rich they taste, proving that healthy chocolate recipes can be incredibly indulgent.
Key Ingredients & Substitutions:
- Dates: Use Medjool dates for best results; they are softer and sweeter. If you don’t have dates, dried figs or prunes can work, but the texture will differ slightly.
- Almond Butter: Any nut butter works (cashew, peanut), but almond butter provides a neutral flavor that lets the other ingredients shine.
- Cocoa Powder: Unsweetened natural cocoa powder is preferred. Dutch-processed can also be used.
- Shredded Coconut: Unsweetened shredded coconut is ideal. Don’t use sweetened as it will make the truffles too sugary.
- Almond Extract: Vanilla extract can be substituted if you don’t have almond.
Ingredients:
- 1 cup Medjool dates, pitted
- 1/2 cup unsweetened shredded coconut, plus more for rolling
- 1/4 cup unsweetened cocoa powder
- 1/4 cup almond butter
- 1 tablespoon unsweetened almond milk (or any plant-based milk)
- 1/2 teaspoon almond extract
- Pinch of sea salt
How Much Time Will You Need?
- Total Time: 20 minutes
- Prep Time: 15 minutes
- Chill Time: 5 minutes (optional, but recommended)
- Servings: 12-15 truffles
- Calories per serving: Approximately 110 calories
- Tools Needed: Food processor, small bowl
Step-by-Step Instructions:
1. Process the Dates
Add the pitted Medjool dates to your food processor. Process until they form a sticky, crumbly paste. You want them well broken down to ensure a smooth truffle texture.
2. Combine Remaining Ingredients
Add the 1/2 cup shredded coconut, cocoa powder, almond butter, almond milk, almond extract, and sea salt to the food processor with the dates. Process until the mixture comes together and forms a thick dough-like ball. Scrape down the sides as needed to ensure everything is incorporated.
3. Form the Truffles
Scoop out about a tablespoon of the mixture. Roll it between your palms to form a smooth ball. Repeat with the remaining mixture until all the truffles are formed.
4. Coat the Truffles
Pour the remaining unsweetened shredded coconut into a shallow bowl. Roll each truffle in the coconut, pressing gently so the coconut adheres evenly. This step adds both flavor and a beautiful finish to your healthy chocolate recipes.
5. Chill and Serve
Place the finished truffles on a plate or in an airtight container. Refrigerate for at least 5 minutes to help them firm up. You can enjoy them immediately or save them for later.
Variation Ideas:
- Roll truffles in chopped nuts, sprinkles, or extra cocoa powder instead of coconut.
- Add a pinch of cayenne pepper to the mixture for a spicy kick.
- Incorporate a tablespoon of chia seeds for added fiber and texture.
- Press a single roasted almond into the center of each truffle before rolling.
Storage Instructions:
Store your Coconut Almond Chocolate Truffles in an airtight container in the refrigerator for up to two weeks. You can also freeze them for up to two months; just let them thaw slightly before enjoying. These healthy chocolate recipes are perfect for make-ahead snacking.
Frequently Asked Questions:
Q: Are these truffles vegan?
A: Yes, these truffles are completely vegan as they use plant-based ingredients.
Q: Can I use a different type of nut butter?
A: Absolutely! Cashew butter or peanut butter work well, but the flavor will change.
Q: How can I make these truffles sweeter?
A: The dates provide natural sweetness. If you desire more, you can add a teaspoon of maple syrup or agave nectar to the mixture in the food processor.
Q: Do I have to chill them?
A: Chilling helps them firm up and taste better, but you can eat them right away if you prefer.
Q: Can I add protein powder?
A: Yes, you can add a scoop of your favorite unflavored or chocolate protein powder. You might need to add a touch more almond milk to maintain the right consistency.
Q: What if my dates are too dry?
A: If your dates are dry, soak them in warm water for 10-15 minutes, then drain thoroughly before using.