I’ve always had a sweet tooth and having to keep an eye on my diet and eat healthily has had me searching for and experimenting with healthier alternatives to satisfy my dessert cravings. These truffle balls are one of my favourites as they’re easy to make and satisfy both my chocolate and sugar cravings, thus making them easy to eat too!
For the Truffle Balls
- 1 cup raw pecans/almonds
- 1 cup raw hazelnuts
- 3/4 cup raw cacao powder
- 5 tablespoons hazelnut/almond butter
- 1/2 teaspoon sea salt
- 1 teaspoon ground cinnamon
- 20 Medjool dates, pitted (if dried, soak in warm water for 10 minutes then drain)
For the Chocolate Sauce
- 4 tablespoons coconut oil
- 2 tablespoons raw cacao powder
- 2 tablespoons coconut nectar
- A pinch of salt
- 1 tablespoon chili powder
For the Topping
- ¼ cup cacao nibs, crushed hazelnuts/almonds and sea salt
- Raw cacao powder for dusting
- Place nuts in a food processor or high speed blender and process until it reaches the consistency of a meal. Remove and set aside in a dish.
- Next, place pitted dates in the food processor and process until small bits remain and/or it forms into a ball.
- Then add in the cacao powder and 1/2 of the nut meal and pulse. Continue pulsing and adding the nut meal a little at a time until a loose dough is formed.
- Once you have a dough that's easy to form into balls, scoop out about 1 tablespoon and roll/carefully form into balls (best to use your hands). Set on parchment paper and place in freezer to chill - you should have about 20 truffles
- Remove truffles from freezer and then dip them into the melted chocolate, one at a time. Transfer back onto parchment paper and top with sea salt, crushed nuts and dust with raw cacao powder.
- Repeat until all truffles are dipped. Let set at room temperature. Transfer to freezer to store for longer.