We don’t know if there’s such thing as healthy chocolate truffles, but these Healthy-ish Dark Chocolate Coconut Truffles are pretty close.
Instead of chocolate, cream and biscuits they contain dates, coconut flour and dark chocolate. Rolled in toasted unsweetened coconut, they’re a delightful, bite-sized piece of chocolate yumminess, and can easily be made in bulk to pop in the freezer. We love these for light snacking, without the heavy guilt!
Method
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Place the dates in a bowl and cover with 1 cup of boiling water. Allow water to cool fully, and dates to expand, around 30 minutes.
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Add the dates and the, now cooled, water into a food processor along with the vanilla bean paste. Puree until smooth.
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To the food processor add the coconut flour and cocoa powder and blend again. A thick paste, like a dough, will form. Place in the fridge for 2-3 hours, until very cold.
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Line a baking sheet with baking paper and roll the mix into around 40 truffles, of around 2 tsp each. If in a warm climate, put back in the fridge.
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Meanwhile, melt the chocolate in a bowl using a microwave. Partially melt and then stir until smooth so chocolate does not become too hot.
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Take the truffles out of the fridge and pour the coconut into a shallow bowl. Dip each truffle in chocolate and then roll in toasted coconut before replacing on the baking sheet.
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Cool in the fridge for 1 hour before serving. Can be stored for as long as one week.
