Tis the season for gatherings, family, and lots of food. It’s easy to overindulge during this time of the year, especially when we’re stressed. But I believe that indulgence can be healthy—not detrimental—if we simply use quality ingredients. Yes: these raw chocolate truffles are actually good for you!
There are so many tasty desserts that can be made that are completely healthy and satisfying. With healthy desserts, you can have your cake and eat it, too.
Treat yourself to some nourishment—and decadence—with these chocolate truffles. They’re free of dairy and refined sugar, but certainly not free of sweetness.
THE RECIPE:
- ¾ cup nuts (can be any nut of choice and/or a mixture: walnuts, almonds, macadamia)
- 15 medjool dates, pitted
- 3 tablespoons coconut oil, room temperature
- ½ cup raw cacao powder
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cardamom
- Pinch of nutmeg
- Pinch of sea salt
- Shredded coconut, to garnish
- Raw cacao powder, to garnish
THE INSTRUCTIONS:
- Place nuts in a food processor and pulse a few times to chop into smaller pieces.
- Add remaining ingredients, except shredded coconut, and process until well combined and mixture sticks together when pressed with fingers. If mixture is too dry, add a bit more coconut oil.
- Roll into 1-inch size balls and roll in shredded coconut or cacao powder to decorate.
- Store in an airtight container in refrigerator or freezer. Let thaw out for 5-10 minutes before serving.
Makes approximately 20 truffles
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