Happy Valentine’s Day and beyond! 75% Cacao Chocolate Truffles with Strawberry filling

HI!  It’s Dee Krupnick RDN again.  Us Nutritionists/Dietitians need some fun in the kitchen and no better way than to make a chocolate treat !

So I thought I would” throw” together some chocolate truffles all made in a mixing bowl- yes this is quick recipe with high cacoa 70% to 80% chocolate (bittersweet), unsweetened or sweetened shredded coconut, a little coconut  oil, ground almonds and sweetener (your preference ). This recipe is adapted from several recipes and made lower in fat and sugar.

Ingredients:

• 6 ounces of dark 70-85% chocolate 

• 1  1/4 cup of shredded coconut, unsweetened or sweetened

• 1/4 cup ground almond flour

• 1 tablespoon coconut oil

• 1 teaspoon vanilla extract

• 4 heaping tablespoons of Strawberry Powder (freeze dried strawberries pulverized in the Cuisinart )

• 1/4 cup coconut cream unsweetened

• 4 tablespoons of maple syrup or (any other sweetener to taste including artificial sweeteners)  

Mix together all the ingredients except the chocolate in a mixing bowl and roll into truffle balls and place on a parchment covered cookie sheet and place in the refrigerator for 30 minutes. 

• On low heat,  melt chopped chocolate in a bowl over simmering water for 4 minutes. Take chocolate off the heat to cool for 5 minutes.

• Take truffles out of the refrigerator and dip  into the room temperature chocolate .

• Cool on the cookie sheet pan lined with parchment paper and place in the refrigerator for 1 hour.

• yields 8-10 truffles