Six-Ingredient Healthy Chocolate Truffles

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Healthy Chocolate Truffles

Healthy and truffles don’t sound like they should go in the same sentence, do they? When I think of truffles, my mind conjures up images of decadent, melt-away chocolately centers with an exterior crunch that is just enough to give some interesting textural contrast. But I most certainly don’t think healthy.

I decided to change that.

Not the decadent, melt-in-your-mouth chocolate part. I wanted to be able to serve them to friends and have them love every bite. But why not make them healthier so you can enjoy your chocolate without worrying about the calories hanging around your thighs?

I also wanted them to be dairy-free. That’s the newest food issue in our household. For some reason, my body stopped tolerating milk products after Nate was born. I’m still in mourning and desperately hope something changes, if I must be completely honest. But that’s a whole different conversation.

To make these truffles healthy, I needed the perfect vehicle. I thought about using cocoa butter to make a dairy-free chocolate but it proved to be more complicated than I wanted to undertake. I decided on beans. Black beans in particular.

Healthy Chocolate Truffles

Don’t stop reading just yet…some of my most delicious chocolate recipes use beans as a base. My chocolate walnut black bean brownies are always devoured. And, my flourless chocolate torte uses garbanzo beans to achieve a rich, smooth texture.

Beans have long been used in sweet applications. Before going gluten-free and refined sugar-free, I used to go with friends to have Dim Sum on Sundays. And, I always ate sesame balls with red bean paste first. And last. And then I took some home with me. They’re just that good.

So, I have no aversion to using beans in dessert and you shouldn’t either.

A few tips when making this recipe:

-   I tried using a blender to make the cereal crumbs and they ended up too fine. I suggest using a food processor. If you don’t have a food processor put the cereal in a plastic bag and smash it with a rolling pin until coarsely ground.

-   Medjool dates are plump, tender, and larger than the Deglet Noor variety. I prefer Medjool dates for this recipe. If your dates are on the dry side, plump them up first by soaking them in warm water.

-   I prefer the texture of the Corn Flake in the truffle coating, but the Honey Rice Twice makes a nice coating as well. It doesn’t stay crisp as long, though.

What unusual ingredients do you use in your desserts?

Healthy Chocolate Truffles

 

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