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This way, we know that it’s JUST Almonds (or peanuts, etc) and maybe a touch of sea salt in our nut butter.
I like to buy the highest quality I can find when it’s on SALE! I’m always keeping an eye out for a good deal and will often stock up when a high-quality product is on special.
Leftovers:
Sprinkle lightly with shredded coconut if desired.
Stays great in an airtight container stored in the refrigerator for about 2 weeks or in the freezer for up to a month if sealed well.
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Chocolate Almond No-Bake Truffles
Incredibly indulgent whole food treats!
They taste like a bite of dessert, but these are packed with nutrients to keep you fueled and energetic.
Try making these chocolate truffles using different nut butters such as cashew butter, sunflower seed butter, or peanut butter. Each variation turns out a little different, and OH SO GOOD in their own way!
No-bake, and less than 20 minutes of hands-on time! This is a fun one to make with the kids.
Perfect for a quick snack or after-workout boost! Or simply a little after-dinner sweet treat.
EXCELLENT nutrient-packed treat for children and growing teenagers (so long as they don’t have any nut allergies!)
Keep a batch in your fridge for a quick energy boost.
Almond butter gives these lil’ balls a creamy decadent flavor and texture, so definitely try out that variation.
I sprinkled this batch lightly with coconut before placing them in the fridge to firm up…and OMG…they tasted more like an indulgent fancy chocolate candy than a nutrient packed bite!
Chocolate Almond No-Bake Truffles won’t last long at your house so heads up – double your batch!
Nut butter naturally contains healthy fat, protein, and antioxidants. So besides being an EXCELLENT healthy snack choice, this combination actually helps to manage cravings and feel satisfied.
âž¡ï¸Rachel’s tips:
2 balls per day as a snack is a perfect serving size. I love having these on hand as my before or after workout fuel.
â¤ï¸ðŸ¥œ â¤ï¸ðŸ¥œWho LOVES Nut Butter!? 🙋â€â™€ï¸
Many Nut Butter Varieties that are marked as “healthy” actually contain added sugars and hydrogenated oils.
Be sure to always read the ingredients.
We sometimes “grind” our own nut butter at the grocery markets that offer this service.
This way, we know that it’s JUST Almonds (or peanuts, etc) and maybe a touch of sea salt in our nut butter.
#NutButterLove🥜
Read more here
âž¡ï¸When shopping for ingredients:
Look for a higher percentage of cacao for the chocolate, and always read through the ingredients.
There are usually lots of questions about chocolate brands – I like to visit the specialty (nicer) chocolate section at the stores and find a really high quality, (often organic) dark chocolate bar on SALE – so I’m often trying something different and new because the sales dictate my purchase.
ðŸ«High-quality dark chocolate chips work great too!
I like to buy the highest quality I can find when it’s on SALE! I’m always keeping an eye out for a good deal and will often stock up when a high-quality product is on special.
Use any dark chocolate chips or bar of your choice: the higher cacao percentage = more health benefits.
Leftovers:
Keep stored in an airtight container in the fridge or freezer. Wrap tightly with plastic to prevent freezer burn.
Makes about 12 bites
Ingredients:
- 6 large Medjool dates, pitted
- 3/4 cup all natural almond butter
- 1/2 cup coconut flour
- 1-2 Tbsps coconut milk, or water to get them blended, if needed
- 12 whole raw almonds
- 1 cup dark chocolate, melted
- 1 Tbsp shredded unsweetened coconut, to garnish (optional)
Instructions:
Fill a medium saucepan with water and bring to a boil. Remove from the heat, add in the dates, cover, then allow them to soak in the hot water for about 10 minutes. Drain the water completely from the dates. Your dates should now be soft.
Place your softened dates, almond butter, and coconut flour into your food processor and pulse until smooth and fully combined. You may need to add 1-2 Tablespoons of coconut milk, or water if the mixture is too dry.
Take a small cookie scoop of mixture (about a Tablespoon or so) and insert 1 whole almond in the center of each ball then roll it between your palms to completely coat the almond. Line a baking sheet with parchment paper.
Melt your chocolate in the microwave on High, in 30 seconds increments, stirring after each one. Alternatively, you can use a double boiler over the stove.
Dip each ball lightly in your melted chocolate using a fork or a toothpick, then allow the excess chocolate drip off and place each ball on the baking sheet.
Sprinkle lightly with shredded coconut if desired.
Repeat with the remaining mixture then refrigerate until the chocolate is set, about 20 minutes.
Stays great in an airtight container stored in the refrigerator for about 2 weeks or in the freezer for up to a month if sealed well.
Enjoy!
⤠Rachel
Ingredients
- 6 large Medjool dates, pitted
- 3/4 cup all natural almond butter
- 1/2 cup coconut flour
- 1-2 Tbsps coconut milk, or water to get them blended, if needed
- 12 whole raw almonds
- 1 cup dark chocolate, melted
- 1 Tbsp shredded unsweetened coconut, to garnish (optional)
Instructions
- Fill a medium saucepan with water and bring to a boil. Remove from the heat, add in the dates, cover, then allow them to soak in the hot water for about 10 minutes.
- Drain the water completely from the dates. Your dates should now be soft.
- Place your softened dates, almond butter, and coconut flour into your food processor and pulse until smooth and fully combined. You may need to add 1-2 Tablespoons of coconut milk, or water if the mixture is too dry.
- Take a small cookie scoop of mixture (about a Tablespoon or so) and insert 1 whole almond in the center of each ball then roll it between your palms to completely coat the almond.
- Line a baking sheet with parchment paper.
- Melt your chocolate in the microwave on High, in 30 seconds increments, stirring after each one. Alternatively, you can use a double boiler over the stove.
- Dip each ball lightly in your melted chocolate using a fork or a toothpick, then allow the excess chocolate drip off and place each ball on the baking sheet.
- Sprinkle lightly with shredded coconut if desired.
- Repeat with the remaining mixture then refrigerate until the chocolate is set, about 20 minutes.
- Stays great in an airtight container stored in the refrigerator for about 2 weeks or in the freezer for up to a month if sealed well.
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