Happy Valentine’s Day and beyond! 75% Cacao Chocolate Truffles with Strawberry filling
Posted by Dorothy Krupnick February 14, 2018
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:
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6 ounces of dark 70-85% chocolate
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1 1/4 cup of shredded coconut, unsweetened or sweetened
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1/4 cup ground almond flour
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1 tablespoon coconut oil
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1 teaspoon vanilla extract
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4 heaping tablespoons of Strawberry Powder (freeze dried strawberries pulverized in the Cuisinart )
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1/4 cup coconut cream unsweetened
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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.
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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.
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Take truffles out of the refrigerator and dip into the room temperature chocolate .
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Cool on the cookie sheet pan lined with parchment paper and place in the refrigerator for 1 hour.
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yields 8-10 truffles