I am a sucker for all things chocolate.
Especially truffles.
Especially that first bite of a truffle, when that luscious chocolate coats your tongue and makes you want to just eat chocolate truffles all day long.
Of course, chocolatey desserts are a once-in-a-while treat for me – because I wouldn’t say they’re the healthiest things in the world
So yesterday morning I set out with the task of recreating that luscious feeling of a chocolate truffle, without all of the cream and fat that normally goes into the recipe.
Did I succeed?
Yes! Thanks to a recipe from my friends at the Whole Foods Wellness Club in Oakland.
And would you believe that each of these little bites of heaven have only 60 calories, 2.6g fat, 6g sugar, 1.5g fiber, 1.7g protein and NO cream, butter, or chocolate?
It’s true.
On top of that, the husband actually liked these! When he bit into one yesterday morning, he said, “Wow these are actually good. How did you make these sweet?”
Thanks to some wonderful Medjool Dates and Almond Butter, no sugar was needed.
And thanks to my food processor, making the “batter” for these truffles took all of 5 minutes.
This is the perfect holiday dessert to impress your family and friends!
The Ingredients
- 1 cup rolled oats
- 1 cup pitted dates, chopped
- 1/4 cup unsweetened cocoa powder
- 1/2 cup raw, natural almond butter
- 2 tsp vanilla extract
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cinnamon
The Directions
Step 1: Place the oats in the bowl of a food processor and process until finely ground.
Step 2: Add dates, 2 Tbsp cocoa powder, almond butter, vanilla, nutmeg and cinnamon and process until finely ground and slightly sticking together.
When it’s done, it will look like this loose batter:
Step 3: Place remaining cocoa powder in a shallow bowl. Roll truffle mixture into balls (2 or 3 tsp per truffle), pressing firmly for mixture to stick together. Note: if you use 2 tsp per truffle, you will end up with 40 calories per truffle. If you use 3 tsp per truffle, you will end up with 60 calories per truffle.
I also spread the “batter” out on a plate because it was easier to scoop up with my 1 tsp measure.
After a few presses in between my hands, I ended up with these perfect little cocoa balls. Note: do not roll the batter in your hands (to form a ball) – it will fall apart. Make sure to press it firmly with your fingers/hands until it binds together, kind of like if you were playing with play-dough
You will end up with balls that look like this:
Step 4: Roll truffles in cocoa powder and chill until ready to serve.
I chilled these for about an hour in the fridge, and they tasted divine when they were fully chilled. Keeping them cold also helps them to stay together in a truffle-like-form.
Rolling these in the unsweetened cocoa powder after making them just added that little something extra to make them feel like a decadent dessert.
This recipe will make 30 truffles if you are using 3 tsp per truffle; and if you are using 2 tsp per truffle, you will end up with 45 balls. These are vegan, and if you use gluten-free oats – can be made gluten-free as well.
And at 40-60 calories a piece, with all natural, good-for-you ingredients, this is a dessert you can feel good about eating!
Cocoa Oat Truffles
Recipe from The Whole Foods Wellness Club, and Anjali @ The Picky Eater
If using 2 tsp per truffle, makes 45 servings. Per serving: 40.9 calories, 1.7g fat, 1g fiber, 4g sugar, 1.1g protein
If using 3 tsp per truffle, makes 30 servings. Per serving: 61.4 calories, 2.6g fat, 1.5g fiber, 6g sugar, 1.7g protein
The Ingredients
- 1 cup rolled oats
- 1 cup pitted dates, chopped
- 1/4 cup unsweetened cocoa powder
- 1/2 cup raw, natural almond butter
- 2 tsp vanilla extract
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cinnamon
The Directions
Step 1: Place the oats in the bowl of a food processor and process until finely ground.
Step 2: Add dates, 2 Tbsp cocoa powder, almond butter, vanilla, nutmeg and cinnamon and process until finely ground and slightly sticking together (it will form a loose batter).
Step 3: Place remaining cocoa powder in a shallow bowl. Roll truffle mixture into balls (2 or 3 tsp per truffle), pressing firmly for mixture to stick together. Note: if you use 2 tsp per truffle, you will end up with 40 calories per truffle. If you use 3 tsp per truffle, you will end up with 60 calories per truffle. I also spread the “batter” out on a plate because it was easier to scoop up with my 1 tsp measure. After a few presses in between my hands, I ended up with these perfect little cocoa balls. Note: do not roll the batter in your hands (to form a ball) – it will fall apart. Make sure to press it firmly with your fingers/hands until it binds together, kind of like if you were playing with play-dough.
Step 4: Roll truffles in cocoa powder and chill until ready to serve (I chilled mine for about 1 hour).
