Cranberry and Date Chocolate Truffles
Cranberry and date chocolate truffles with medjool dates and cacao powder. Easy to make for a healthy Christmas treat. Gluten and dairy free.
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Servings: 25 balls
Calories: 159kcal
Equipment
- Food processor
Ingredients
- 300 grams Medjool dates (about 20)
- 300 grams mixed raw nuts
- 40 grams cacao powder or unsweetened cocoa powder (1/3 cup)
- 70 grams coconut flour (1/2 cup)
- 1 tsp ground cinnamon
- 3 tbsp honey or other liquid sweetener
- 2 tsp vanilla extract
- 1/2 cup dried cranberries
- 2 tsp orange extract - OPTIONAL
For coating the truffles
- 1 cup desiccated coconut and/or
- 1 cup ground almonds and/or
- 200 grams dark chocolate
Instructions
- Place nuts in your food processor and pulse a few times until they're broken into small pieces.
- Add the dates, coconut flour, cacao (or cocoa) powder, honey, vanilla, cinnamon and orange extract (if using) to the food processor bowl and process until the ingredients break down and start to come together as a sticky dough. Some of the nuts will still be visible and look like a fine crumb-flecked through the dough; this is normal and you don't need to keep blending until it all disappears
- Towards the end of the blending process, add in the dried cranberries. Once the cranberries are in, just pulse a few times until the cranberries are broken up a little but are still visible in pieces. (So make sure not to add the cranberries until the mixture is quite well combined).
- Scoop out heaped teaspoons of the mixture and roll into balls. Roll them immediately in your preferred dry ingredient (desiccated coconut, ground almonds, etc) or if you're going to coat them in chocolate, set them onto a tray lined with baking paper (you'll coat them all at once after you've finished rolling).
- The truffles coated in a dry ingredient and now done and you can keep them in an airtight container in the fridge, or pop them into the freezer for a longer life.
- To coat the truffles with chocolate, first place the tray of un-coated truffles into the freezer for at least an hour. (This is so the chocolate will set really quickly and easily when you coat them.) When the truffles are almost finished chilling, melt dark chocolate over a double boiler (place a glass bowl over a saucepan of water that's gently simmering on the stove; do not allow the bowl to touch the water). Once completely melted, remove chocolate from the heat. Get the truffles out of the freezer and one by one, coat in the melted chocolate and then put back on the lined baking tray for the chocolate to set. You might need to melt the chocolate again as you go.
- You can also decorate the chocolate coated truffles with some crumbled nuts, seeds or coconut; sprinkle the toppings on as soon as the ball is coated so they stick to the melted chocolate.
- These truffles will easily last two weeks in the fridge, or you can freeze them if you'd like to keep them a few months.
Notes
*You can use cacao powder or cocoa powder in this recipe. Cacao powder is not as “processed” as cocoa powder in that cocoa is usually heated and roasted longer (cacao does undergo some processing). But as long as you’re using 100% cocoa powder it’s not an issue to use it.
**If you’d like to keep this recipe vegan, use brown rice syrup, maple syrup or coconut syrup instead of honey.
Nutrition Facts calculated based on 25 balls (1 ball = 1 serve) and rolled in desiccated coconut.
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Nutrition
Calories: 159kcal (8%) | Carbohydrates: 20g (7%) | Protein: 3g (6%) | Fat: 9g (14%) | Saturated Fat: 3g (19%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 9mg | Potassium: 201mg (6%) | Fiber: 4g (17%) | Sugar: 12g (13%) | Vitamin A: 20IU | Vitamin C: 0.1mg | Calcium: 20mg (2%) | Iron: 1mg (6%)