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.
Easy, Healthier Treat
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.
Easter Chocolate Truffle
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 or other holidays and special occasions.
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.
First, to make this recipe even easier use 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, a tool that works great for forming the truffles is called a disher. Dishers come in many sizes from a big (3″) to mini size #100 (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. For more information on dishers, here is the Zeroll site with a size chart. Without a disher use a teaspoon and roll them in your hands. Gets a bit messy so kitchen gloves help.
Skip the chocolate bunnies this year and try these chocolate truffles.
Vegan Chocolate Truffles
- Food Processor
- 6 ounces raw chopped walnuts
- 9 tablespoons natural raw cocoa powder
- 2 tablespoons melted extra virgin coconut oil
- 2 tablespoons agave syrup
- 1 pinch salt
- 3 tablespoons organic cornstarch
- 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, about 60 minutes.
- 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. Disposable food service gloves make it less messy and easier. See note below.
- Place balls on a lined plate or tray and refrigerate until firm, 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.