Believe it or not, I’m lukewarm on chocolate. I need it in small doses, and never alone. The thought of eating a plain chocolate bar is in the same ballpark of enjoyment as, say, eating a bag of baby carrots. (gasp) That being said, I really enjoy chocolate with other things. A square of dark chocolate with crusty bread and a cheese board. Chocolate covered nuts or caramels (hi Milk Duds). You get the point.
There are only a handful of genuinely sweet treats one can eat while doing the Whole30 or Paleo diet (I do a modified version Monday to Friday). This has been a struggle for me because I’m always looking for the topper to a meal, or the one-bite snack that can quench a craving.
These rich truffles combine the crunch of nuts (and additional toppings if desired) with real sweetness – just enough to tame my cravings – and are all natural and healthy. They also take a handful of minutes to make and can be stored for several days in the fridge or packed to-go for the road. This recipe makes about 20 truffles. It’s just too easy not to try…and I know you will love them (even if you’re a so-so chocolate eater like me!).
10 pitted dates, soaked for 30 minutes or more in warm water to soften
about 1 cup of roasted walnut pieces
3/4 cup cocoa powder
1/2 cup of coconut shreds, unsweetened
1/2 teaspoon of coconut oil
Optional: 1/2 tablespoon of maple syrup, toppings for rolling (more cocoa powder, sesame seeds, coconut, chia)
Drain the dates. In a food processor, combine all of your ingredients.
After blending thoroughly, remove and use your hands to bring together enough batter to form a ball the size of a large grape – or bigger. The batter should be easy to form and you will be able to roll it in your hands.
If rolling in toppings, use small bowls for each and dunk your truffle in, then shake off the excess.
Refrigerate for 30 minutes before serving and keep for up to a week in the fridge.