HEALTHIER BERRY-CHOCOLATE TRUFFLES
Delicious homemade truffles without added food coloring, eggs, or butter,
Everybody loves chocolate and chocolate truffles! Whether it’s milk, white, or dark chocolate they’re all delicious, but not so good for you. Store bought truffles are high in sugar, fat, and carbohydrates.
This Valentine’s season I wanted to make a healthier alternative to my favorite Raspberry Dark Chocolate Godiva Truffles. My truffles are made from 6 simple and clean ingredients. No processed sugars, fats, or bleached flour.
Prep Time: 15 mins / Freeze time: 45 mins / Total: 60 mins
Recipe servings: about 20 truffles
INGREDIENTS:
1/4 cup of frozen strawberries (cut into small pieces)
1/4 cup of frozen raspberries (cut into small pieces)
1/2 cup of fresh raspberries + strawberries (diced and blended)
1 tablespoon of maple syrup
3/4 cup of oat flour
1/2 cup of dark/bittersweet chocolate
1/2 teaspoon coconut oil
INSTRUCTIONS:
Blend frozen raspberries and strawberries, set aside. Then blend fresh raspberries and strawberries.
In a medium size bowl, combine the frozen and fresh berries. Add in maple syrup. Mix together.
Stir in oat flour. I usually make my own fresh oat flour from blended oats. Mix well and set aside.
Take a sheet of baking paper, and set on a baking tray. With clean hands roll dough into 1’’ / 1.5’’ balls.
You will get approximately 18-20 truffles.
Freeze for about 30 minutes.
Once they’re firm, in a medium size bowl melt together coconut oil and chocolate.
Using teaspoons, dip each truffle into chocolate and set aside.
Freeze for about 30 minute before serving.
Enjoy fresh and cold. I suggest keeping them in an air-tight container in your fridge/freezer. Make sure you give them some time to defrost in case they get too hard.
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Michaela xo
