Okay, BIG NEWS.
Today is National Chocolate Day.
Like, WHAT. I know.
Obviously this is a major holiday that must be celebrated! Which is exactly what I’m doing.
Chocolate is definitely becoming one of my favorite flavors to bake with. And eat!
I never used to be a chocolate person, but it’s definitely giving my beloved vanilla some serious competition lately.
Especially when it’s chocolate truffles that we’re talking about. Sorry, vanilla. Chocolate wins today.
When I think of chocolate truffles, I think rich, decadent, luxurious, and, “oh man, better get my fat pants ready.” You want to eat
a dozen more than one, but you know you probably shouldn’t. Well maybe once in a while a dozen more than one truffle is totally allowed. Life is all about balance. But in general, it’s safe to assume that the word truffle doesn’t instill thoughts of health in your mind.
That is, until you meet THESE truffles! They still have the rich, decadent taste you expect (and demand) from chocolate truffles, but they’re made with healthy, plant-based ingredients that won’t make you feel quite as bad about eating more than one (…or a dozen).
What makes these chocolate truffles extra special and extra tasty is one of ingredients – Nuts & Sea Salt Square Organic Bars (aka Squares). They’re gluten-free, soy-free, vegan protein bars that are made with natural ingredients you can actually pronounce. And they totally taste like dessert rather than a protein bar, which makes them even better! Plus there’s chocolate. So yeah.
These truffles are so simple to make, which is always fantastic, and only six ingredients needed! Just have your food processor ready to rock and you’re all set. Easy + yummy recipes are the best, aren’t they?
- 2 Nuts & Sea Salt Square Organics Bars
- ½ cup raw slivered almonds
- ½ cup pitted dates, soaked in warm water for 5-10 minutes then drained
- ⅓ cup almond butter
- 1 cup non-dairy chocolate chips
- 1 tsp coconut oil
- In a food processor, process the Squares and almonds until meal consistency is achieved. Remove to a bowl and set aside.
- Add the dates to the food processor and process until only small pieces remain. Add almond butter and continue to process until combined.
- Add Squares/almond mixture back to food processor and pulse until combined. The dough will look somewhat crumbly but should hold together well when pressed between your fingers.
- Roll/form dough into balls (~2 teaspoons per ball). Place on parchment paper and chill in the freezer while you make the chocolate coating.
- In a microwave-safe bowl, add the chocolate chips and coconut oil. Heat in the microwave in 30-second increments, stirring between each, until melted and smooth (mine needed about 1:30 total).
- Remove balls from the freezer one at a time and dunk into the chocolate. Remove with a fork, tap off excess chocolate, and place back on parchment paper. Repeat with all truffles. Chill finished truffles in fridge or freezer for at least 20 minutes or until chocolate is set.
- Store leftovers in an airtight container in the fridge.