These small chocolate balls are like little bites of heaven. They taste so indulgent, yet contain only healthy fats, protein and no refined sugars. Recently I’ve been loving experimenting with alternative ways to sweeten recipes without refined sugar. In this recipe, I used dates, molasses and maple syrup. The molasses adds a deep rich flavour which is balanced out by the light maple syrup and sticky sweet dates. The richness of the raw cacao powder is enough to satisfy any cravings and it contains :
- 331% of the RDA of iron (46.3mg)
- 143% of the RDA of magnesium (536mg)
- 180% of the RDA of calcium (1438mg)
- 111% of the RDA of potassium (2223.9mg)
RDA – (Recommended Daily Allowance)
I chose to use coconut flour in this recipe instead of plain flour as it is higher in fibre, protein and lower on the glycemic index (it won’t spike your blood sugar) and it’s also naturally gluten-free! I love the Nature Hearts Superfoods coconut flour but any will work! If you don’t have coconut flour almond flour would also be a great substitution.
I coated my truffles with dark chocolate however they would be delicious dusted with a little cacoa powder or rolled in desiccated coconut too. To keep the recipe sugar-free it is important to choose a sugar-free chocolate to coat the truffles. My favourite brand is loving earth that I get from my local health store but you can get it online or in Holland and Barrett.
- 3/4 Cup Natural Peanut Butter
- 5 Pitted Dates
- 3 tbsp Water
- 1 tbsp Molasses
- 2 tbsp Maple Syrup
- 1/2 Cup Coconut Flour
- 1 tsp Sea Salt
- 2 tbsp Raw Cacao Powder (heaped)
- 1 Cup Dark Chocolate (for coating)
- 1 tbsp Coconut Oil
- In a food processor combine the peanut butter, dates, water, molasses, maple syrup, coconut flour and sea salt.
- Process on a high speed until the ingredients have broken up and started to combine.
- Line a large plate or baking tray with parchment paper.
- With a tbsp spoon, scoop two spoonfuls of the mixture into your hands and roll into bitesize balls.
- Bring a medium-sized pan of water to the boil and then simmer gently. Meanwhile, break the chocolate up into squares and add to a large glass bowl with the coconut oil.
- Place the bowl of chocolate on top the pan of water, ensuring the bottom does not touch the water (you may need to pour some out) and stir gently. Remove the chocolate from the heat when there are still a few lumps left and keep stirring until completely melted.
- With a fork, dip the balls into the chocolate so that they are completed covered. Then place back on the parchment paper and decorate as desired. I decorated mine with almonds however crushed nuts or desiccated coconut would look great too.
- Once all the balls are coated and decorated freeze for 15 minutes.
- Enjoy straight away or keep in an airtight container for up to 2 weeks.