Mint Cocoa & Coconut Cream Truffles

One of the best ways I have found for both my family and clients to avoid sugary sweets is to always have a dessert on hand! What kind of sense does this make, you ask? Well, I'm not talking about just any desserts. I'm talking about desserts that are delicious, nutritious, free of refined sugar and satisfying in fairly small amounts.

These Larabar-inspired truffles sweetened with "nature's candy" -- medjool dates -- do that perfectly.

Medjool dates are big and soft and ideal for lending just enough sweetness to these sweet bites. They contain fiber, to keep you satisfied and potassium to help regulate your blood pressure and pH, plus copper, which helps your body absorb and use the iron in the cocoa and coconut.

Then of course there is the LDL cholesterol lowering cashews and almonds.

Did you know that people who eat nuts 5 times a week have a 50% lower risk of heart attack?

Now that is a dessert worth having.

Then there's the really important part: The way they taste!

Having a batch of these in the fridge makes it easy to enjoy a sweet treat after dinner without causing a huge spike in blood sugar or tacking on hundreds of empty calories right before bed. They keep for several days in the refrigerator (though in my house I'd have to say none have lived more than 3 days!) and pack well in school lunches, where they are always gleefully discovered.

Each variation has its fans. I am partial to the Coconut Cream. The kids love the Mint Cocoa.

Mint Cocoa Truffles

Makes about 18 1" truffles

1 C raw almonds 1 1/4 C pitted medjool dates 1 tsp vanilla extract (alcohol-free, if you can find it) 1/8 tsp peppermint extract 1 TB water 2+ TB raw cocoa

pinch of sea salt or Himalayan pink salt

In a food processor with a metal S blade, grind the almonds to a breadcrumb-like consistency. (Don't process too long you will find you have almond butter.) Then add 2 TB of cocoa and the remaining ingredients and process until the mixture comes together into one ball.

Form into 1" balls. If you want to be fancy, roll each one in a little of the extra cocoa powder.

Refrigerate for 3-4 days. These make ideal lunchbox desserts.

Coconut Cream Truffles

Makes about 18 1" truffles

1/2 C raw almonds 1/2 C raw cashews

1 1/4 C pitted medjool dates 1+ C unsweetened coconut flakes 1 TB water 1/2 tsp vanilla or coconut extract pinch of sea salt or Himalayan pink salt

In a food processor with a metal S blade, grind the almonds and cashews to a breadcrumb-like consistency. (Again, don't process too long or you will have almond-cashew butter.) Then add 1 cup of coconut and the remaining ingredients and process until the mixture comes together into one ball. Form into 1" balls. Roll into a little extra finely chopped coconut if you'd like.

Refrigerate for 3-4 days. These make ideal lunchbox desserts.


Hi there! 
I’m Jennifer Haubrich, wife, mother, certified natural food chef & health coach (AADP).

 

I help smart families re-chart their path to create a delicious, healthy lifestyle by including more plant-based foods in their diet.

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