Healthy Chocolate Truffles

While conscious eating and guilty pleasures are antithetical principles, in this rare and magical instance, they actually go hand in hand! By combining dates with sunflower seeds and almonds, you create a healthy source of sugar and fat. Add a spoonful of cocoa powder and vanilla for flavor, then roll the “dough” into balls and dip the truffles in melted chocolate! You don’t even need to chill the truffles before you coat them- which officially makes this one of the easiest recipes of all time. Easy, healthy, and a guilt free chocolate treat- you seriously need to try this yourself.

AuthorMackieDifficultyBeginner

 14 Medjool dates, soaked in warm water for 10 minutes
 2 tsp Vanilla
 ¼ cup Cocoa powder
 ½ cup Almonds
 ½ cup Sunflower seeds
 16 oz Dark chocolate (or chocolate of your choice)
 2 tsp coconut oil (adjust based on your chocolate's consistency)

1

Pit the dates and place in a food processor. Add vanilla, cocoa powder, almonds, and sunflower seeds to the processor and blend until well combined. If the dough is too dry, add a teaspoon of pure maple syrup to the batter. Scoop out a tablespoon of dough and roll into a ball. Place onto a sheet of parchment paper and repeat with remaining dough. (My dough was sticky, so I had to roll them into balls, wash my hands and, with still damp hands, roll them again into more presentable balls.)

2

Once all the balls have been formed, place the chocolate in a bowl deep enough for dipping and melt the chocolate in the microwave. Add coconut oil to achieve a smooth dipping consistency. With a fork, place a ball into the chocolate and roll until completely covered. Scoop out of the chocolate with the fork and gently tap any excess chocolate back into the bowl.

3

Place the chocolate covered truffle back on the parchment paper and repeat with the rest of the balls. Allow chocolate to set before serving. Store in the refrigerator or freeze for up to 3 months (thaw the night before serving).

Ingredients

 14 Medjool dates, soaked in warm water for 10 minutes
 2 tsp Vanilla
 ¼ cup Cocoa powder
 ½ cup Almonds
 ½ cup Sunflower seeds
 16 oz Dark chocolate (or chocolate of your choice)
 2 tsp coconut oil (adjust based on your chocolate's consistency)

Directions

1

Pit the dates and place in a food processor. Add vanilla, cocoa powder, almonds, and sunflower seeds to the processor and blend until well combined. If the dough is too dry, add a teaspoon of pure maple syrup to the batter. Scoop out a tablespoon of dough and roll into a ball. Place onto a sheet of parchment paper and repeat with remaining dough. (My dough was sticky, so I had to roll them into balls, wash my hands and, with still damp hands, roll them again into more presentable balls.)

2

Once all the balls have been formed, place the chocolate in a bowl deep enough for dipping and melt the chocolate in the microwave. Add coconut oil to achieve a smooth dipping consistency. With a fork, place a ball into the chocolate and roll until completely covered. Scoop out of the chocolate with the fork and gently tap any excess chocolate back into the bowl.

3

Place the chocolate covered truffle back on the parchment paper and repeat with the rest of the balls. Allow chocolate to set before serving. Store in the refrigerator or freeze for up to 3 months (thaw the night before serving).

Healthy Chocolate Truffles

Thanks to Sally’s Baking Addiction for the recipe!

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