20 Feb 2013
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.
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?
Six-Ingredient Healthy Chocolate Truffles
DIETARY TYPE: Gluten-free, Dairy-free, Refined Sugar-free
YIELD: 16 3-bite truffles
For the coating:
1/2 cup large flaked, unsweetened coconut
For the truffles:
1 (14.5 ounce) can reduced sodium black beans or 1 1/2 cooked black beans
1/2 cup (approximately 6 – 7) large Medjool dates
1/2 cup Dutch processed cocoa powder
2 tablespoons raw coconut nectar
Make the coating:
Place the Erewhon Corn Flakes or Honey Rice Twice Cereal in the work bowl of a food processor fitted with a steel blade. Process until coarsely ground. If the cereal is ground too finely it will leave an unfavorable texture when eaten. Place the cereal in a bowl.
Place the unsweetened coconut flakes into the food processor still fitted with a steel blade. Process until coarsely ground. If processed too long, the coconut will turn into a paste so watch carefully. Add the coconut to the cereal and mix to combine. Set aside.
Make the truffles:
Rinse the black beans well and drain on paper towels to remove as much water as possible. Put the beans and dates into the work bowl of a food processor fitted with a steel blade and pulse several times to combine. Process until mostly combined.
Add the cocoa powder and raw coconut nectar. Process until a smooth, chocolately dough forms.
Use a heaping tablespoon to measure out equal portions of truffle dough. Roll into balls and set on waxed paper. If serving immediately, coat in the cereal and coconut mixture. Otherwise, refrigerate in an airtight container using waxed paper to create layers between the truffles. Roll in cereal coating just before serving.
Uncoated truffles can be made ahead of time and refrigerated up to a week.
AmyCheck out my latest posts here