Dark Chocolate and Nut Truffles
Share your love this Valentine's Day by making a batch of these decadent, delicious truffles. Or treat yo'self. They are low in sugar (just five grams each!) and have nearly five grams of protein.
Dark chocolate is rich in fiber, iron, magnesium, copper, manganese and a few other minerals. It also contains high amounts of heart healthy antioxidants. Consume in moderation however, as chocolate does contain added sugar. 1-2 oz a day is a good target. Finally, always buy 70% or higher (the darker the better) for greater nutrient and antioxidant content.
Makes 12 truffles
Preparation time: 30 minutes
Total time: 60 minutes
Gluten-free, dairy-free, egg-free, soy-free and no processed sugar
1-½ cups hazelnuts or almonds
1 T maple syrup
1-½ T melted coconut oil
6 oz vegan dark chocolate (at least 70% cacao)
½ t sea salt
Extra-coarse or flake sea salt for garnish
Chopped nuts or cacao nibs for garnish
1. Lightly toast the nuts in 325°F oven for 8 minutes and cool.
2. In a food processor blend the nuts until finely ground.
3. Add in the remaining ingredients and blend for about 1 minute (if using hazelnuts) and 3-4 minutes (if using almonds) until thoroughly combined and mixture is sticky.
4. Scoop about 1-½ tablespoons of mixture and compress in your palms to form into balls.
5. Place on a plate and refrigerate for 20 minutes.
6. While the truffles are chilling, melt the chocolate in a double boiler or in a bowl over hot water.
7. Line a tray or plate with parchment paper.
8. Spoon melted chocolate over the chilled truffles covering completely. Let excess drip off and place on parchment paper. Be sure to leave space between truffles so they don’t stick together!
9. Garnish the truffles with a pinch of chopped nuts or cocoa nibs and finishing salt.
10. Place in refrigerator for 15 minutes until chocolate hardens. Keep chilled until ready to serve.
Store in airtight container in the refrigerator for up to 5 days.