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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.


  • 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