Some people on this planet just need dessert every night. I have tried to convince myself that I am not one of those people, and that I am perfectly satisfied with a well balanced meal of veggies, grains and protein. But who am I kidding here? Healthy fats have their place in our diets just like any other item, and these truffles are the perfect little sweet snack to hit a sugar craving at night before bed when fruit won’t cut it. With the normal recipe I posted below without changes, they come out to around 50-60 calories each.
The main recipe posted below creates the fudgy delicious truffle consistency shown in the cocoa rolled truffles above. I created 3 different types of these (because variety is the spice of life!), which becomes dangerous every time I go to have one (well, 3). These keep wonderfully in the fridge, but also seem more fudge-like if stored in the freezer.
Date Truffles (makes 15-20 dependent on size)
- 15 medjool dates, pitted
- 1/3 cup creamy raw almond butter
- 1/2 tsp vanilla
- 1/4 c cocoa powder
- 1/2 tsp sea salt
- 1/2 tsp cinnamon
- 1 tsp coconut oil
Easy subs: use shredded unsweetened coconut or chopped walnuts instead of cocoa powder, peanut butter for the almond butter, maple syrup instead of coconut oil, etc!
In a food processor, pulse dates into a paste. You could also mash them with a fork or stick blender if you don’t have a food processor. Add the other ingredients and blend until a ball forms. Using your fingers, roll the sticky dough into small truffles and roll them in whatever topping you have chosen.
Roll the truffles in cocoa powder, shredded coconut, mini chocolate chips, chopped nuts- the options are endless! I kept my walnut truffles ‘naked,’ which will keep them quite sticky so you won’t be able to stack them in the fridge/freezer. Enjoy experimenting!