Chocolate Truffles

Brightly colored Easter baskets filled with chocolate bunnies, chocolate eggs and sweet candy are part of my childhood memories. Those were the innocent days when I did not think much about what was in those treats and just enjoyed them. As I strive to make healthier choices, my thinking has changed.

This recipe for chocolate truffles with walnuts, cocoa powder and coconut oil are a rich treat; better for you than what’s in the old Easter baskets. Using a food processor makes them a snap to create. With no dairy or animal products, they are even vegan. Just serve them and don’t tell anyone your secret.

Wanting to come up with an alternative Easter treat that tasted marvelous but that I felt better about eating and serving, I created this chocolate truffle recipe. Chocolaty, indulgent little mouth-sized bites that satisfy that Easter sweet tooth. Not just for Easter, they work for other holidays and special occasions as well.

Many truffle recipes are based on solid, melted chocolate, heavy cream, butter and corn syrup – high in fat and sugar. This alternative version uses walnuts, cocoa powder, agave syrup, and extra virgin coconut oil, all healthier ingredients. Walnuts are nutrition-packed with omega-3 fatty acids, antioxidants, protein, and fiber. Raw cacao powder contributes antioxidants and important minerals like magnesium and iron.

Use a food processor to create a quick dough, refrigerate, roll into balls, refrigerate again,  then roll in additional cocoa powder to serve. Skip the chocolate bunnies this year and try these chocolate truffles.

Chocolate Truffles

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These rich little chocolaty bites are based on walnuts, cocoa powder, agave and extra virgin coconut oil. The dough is easy to make with a food processor. Refrigerate balls until ready to serve, roll in cocoa powder and serve immediately. See my notes at the end on optional tool that make creating these even easier.

Yield: approximately 24 truffles

Ingredients

• 6 ounces (175 grams) raw chopped walnuts
• 9 tablespoons ( 54 grams) natural, unsweetened cocoa powder, divided use (I use Navitas raw cacao powder)
• 2 tablespoons (32 grams) melted extra virgin coconut oil ( I use Nutiva)
• 2 tablespoons (32 grams) agave syrup (I use Xagave)
• pinch of salt
• 3 tablespoons (18 grams) cornstarch

Optional – ground cinnamon

Equipment – food processor

Directions

1. To the workbowl of a food processor fitted with the steel knife, add walnuts, 3 tablespoons cocoa powder, coconut oil, agave, salt and cornstarch. Pulse until the mixture forms a smooth, cohesive dough. Place the mixture in a small bowl, cover with plastic film and refrigerate until firm, 30-60 minutes.
2. Line a plate or rimmed baking sheet with plastic film or parchment. With a teaspoon, melon baller or disher in size 100 (see note below), scoop a small amount of the truffle dough and roll quickly in your hands into balls. Work quickly as the heat of your hands will melt the dough. Thin food service gloves make it less messy and easier. See note below.
3. Place balls on the lined plate or tray and refrigerate until firm, another 30-60 minutes. When ready to serve, place the extra 6 tablespoons of cocoa powder in a small bowl and roll the truffles to coat. Serve immediately.

Notes on optional tools:

There are several things you can do to make this recipe even easier. First, use thin, stretchy, food handler gloves to protect the truffles from the heat of your hands. It makes them easier to roll and keeps your hands clean. Buy a box. Disposable gloves are handy to have for many kitchen and household uses.

Second, an optional tool that works great for forming the truffles is called a disher. Dishers come in many sizes from a big size 6 with a 3” bowl to a tiny size 100 with a bowl of about 1”. I use the size 100 for the truffles. Dishers are great tools for portioning batter, dough and for many other uses. I have them in about 6 sizes. They are a handy and fun tool to add to your kitchen gadget collection. Buy them at a restaurant supply or online.

Helpful Links:

For more information on dicers, here is the Zeroll site with a size chart. They make the best ice cream scoop too!

You can also buy the dishers on Amazon. Here is a link to the #100 I use for the truffles

If you’ve not yet discovered coconut oil, here is what I use, from Nutiva. It’s organic and unrefined. Us it as a cooking oil, butter substitute, shortening substitute in baking. It’s pure white, solid at room temperature and mild in flavor.

Nutritional information on walnuts

Raw, organic cacao powder from Navitas Naturals

I like agave syrup from Xagave. Check out how the produce their product.

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