I have been battling lots of chocolate cravings recently, so I have been searching for something healthy to stave them off. I’ve also been experimenting with goodies to take to Christmas parties so that I don’t feel too left out!
Thank goodness for Teresa Cutter – the Healthy Chef. She makes some truly amazing food, lots of which is allergy friendly. So I was delighted to see her easy recipe for Chocolate Truffles.
- 225g natural almonds
- 25g cocoa powder
- 1/2 tsp ground cinnamon
- 1 tsp vanilla bean paste
- 12 fresh, pitted dates
- 2 tbsp almond milk
- vanilla bean dusting sugar (optional).
Place almonds, cocoa and cinnamon in the food processor and process until crumbly.
Add dates and vanilla beans and process again until well combined.
Add one tbps of almond milk and process again for 10 seconds.
Test the mixture – when squeezed together it should easily form into a ball. Mine was slightly too dry so I needed an addition tbsp milk and another quick blitz.
Form the mixture into small balls and then roll in desired covering. I used vanilla bean dusting sugar (from the cake decorating section at Woolies), but you can use whatever you like.
Makes about 25. Store in an airtight container in the fridge. Teresa says they’ll keep for 3 weeks … not likely in my house 😀
Update: A school lunchbox friendly version.
Replace the almonds with 175g dry roasted sunflower seeds and 50g of rolled oats. And replace the almond milk with oat milk. Yum!
To adapt for a Thermal cooking machine (Thermomix, Bellini, Mistral etc):
Place almonds, cocoa and cinnamon in machine on speed 10 for 15 seconds.
Add dates one at a time through the top of the machine while on speed 4. Once all the dates are in, scrape down the sides, add the vanilla and do 15 seconds on speed 8.
Add 2 tbps of almond milk and process again for 10 seconds n speed 6.