Lots of rich, wonderful, totally healthy dark chocolate, oh my! Note: Sparkles on truffles not actually included in recipe. Those sparkles in the picture may have been added by mwahhh just because I love sparkly things, including the pictures on my website (they were added with the Line camera app on my iPhone). I hope you enjoy more sparkles in your la vida healthy too!
For some reason I’ve had the Wizard of Oz on my mind (my mind is truly random with the thoughts that pop up, but hey, I embrace it and have even learned to adore it’s eccentricity). So when the phrase, “Lions, Tigers and Bears, oh my!” popped up in my brain even without watching the Wizard of Oz in the recent past, I knew at the very least the first sentence of this blog post had to have the words “oh my!” in it for no other reason than because I miss that movie and crave watching it. Oh, guess what else I crave?! These healthy vegan truffles!
Most chocolates at our grocery stores are loaded with sugar, dairy, artificial flavors and other undesirables. It really is vile! Why eat those sorry excuse for foods when you can make your own decadent chocolates devoid of harmful ingredients?! This recipe is really easy too. Don’t give me that, “…but I don’t have time to cook or make delicious chocolate peanut butter truffles,” nonsense. Trust me, your mouth and body will thank you with both deliciousness and health if you prepare this recipe!
Another great bonus of this recipe is that you will get between 35-40 truffles out of just one batch. That’s a lot of truffles to share with the lucky people in your life!
One truffle is enough to satisfy even the most ravenous of chocolate cravings. These little balls of joy will store well in the refrigerator for up to a week and in the freezer for weeks. As you would surmise, I am all for chocolate lingering in our lives for as long as possible.
1 and ½ cups oat flour
½ cup peanut butter
½ cup coconut butter
10 medjool dates, pitted
½ cup water or your fav nondairy milk
As you can see, this recipe calls for coconut butter. I learned how to make coconut butter from my friend, Solveig, over at Gluten-Free-Vegan-Girl.com It’s really easy to make as long as you have a food processor. Coconut butter is much more nutritious than coconut oil, as all oils are high in calories and very low in nutrients and fiber. I’d start this recipe by making your own batch of coconut butter, which can be stored at room temperature. Be warned: do not store it in the fridge! It will turn rock solid if you do.
1) Once you’ve prepared the coconut butter (click HERE for directions), pit the dates and place them in a bowl with the distilled water. Heat the dates and water for 30 seconds in the microwave to get them softer and then place them in a blender to make a date paste.
2) Combine all ingredients in your food processor- coconut butter, date paste, peanut butter, and oat flour (basically everything except the unsweetened dark chocolate bar) and pulse until the mixture is thoroughly blended and you have a smooth dough. This should take no more than 5 minutes.
3) Take your truffle dough out of the food processor and place it in a large bowl. With clean hands, scoop out tablespoon sized pieces and shape them into round balls. Place your truffle balls on a large plate.
4) Heat the unsweetened baking dark chocolate in a bowl for one minute in the microwave, stir and then heat for another 30 seconds. The chocolate will melt evenly and then you can dip the truffles in the melted chocolate. Woohoo!
No need to bake these guys. If you place them in the fridge for 20 minutes the chocolate will harden around the peanuty center. If you are feeling generous, give one to everyone you know. Wrap them in pretty red gift-wrap and you’ve got yourself homemade chocolate gifts that everyone will love.