We don’t know if there’s such thing as healthy chocolate truffles, but these Healthy-ish Dark Chocolate Coconut Truffles are pretty close.
Instead of chocolate, cream and biscuits they contain dates, coconut flour and dark chocolate. Rolled in toasted unsweetened coconut, they’re a delightful, bite-sized piece of chocolate yumminess, and can easily be made in bulk to pop in the freezer. We love these for light snacking, without the heavy guilt!
Healthy-ish Dark Chocolate Coconut Truffles
40
servings40
minutes0
minutes240
kcal40
minutesRich truffles made with dark chocolate and coconut. Slightly indulgent, slightly wholesome, and perfect as bite-sized treats.
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Ingredients
2 cups Dates-pitted
0.75 cup Coconut flour
250 gram Dark chocolate
1 cup Shredded coconut-toasted (we used extra fine shredded)
1 tsp Vanilla bean paste
2 tbsp Cocoa powder
Directions
- Place the dates in a bowl and cover with 1 cup of boiling water. Allow water to cool fully, and dates to expand, around 30 minutes.
- Add the dates and the, now cooled, water into a food processor along with the vanilla bean paste. Puree until smooth.
- To the food processor add the coconut flour and cocoa powder and blend again. A thick paste, like a dough, will form. Place in the fridge for 2-3 hours, until very cold.
- Line a baking sheet with baking paper and roll the mix into around 40 truffles, of around 2 tsp each. If in a warm climate, put back in the fridge.
- Meanwhile, melt the chocolate in a bowl using a microwave. Partially melt and then stir until smooth so chocolate does not become too hot.
- Take the truffles out of the fridge and pour the coconut into a shallow bowl. Dip each truffle in chocolate and then roll in toasted coconut before replacing on the baking sheet.
- Cool in the fridge for 1 hour before serving. Can be stored for as long as one week.
Aw cheers! We’ll take “top quality content” when the content involves golden syrup dumplings any day Hope you give them…