Not-So-Sweet Chocolate Walnut Truffles
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 226.5
- Total Fat: 20.6 g
- Cholesterol: 0.0 mg
- Sodium: 1.5 mg
- Total Carbs: 12.9 g
- Dietary Fiber: 2.3 g
- Protein: 3.3 g
View full nutritional breakdown of Not-So-Sweet Chocolate Walnut Truffles calories by ingredient
Introduction
I usually have some really delicious, high-quality dark chocolate in the house somewhere. But sometimes, I don’t. When I don’t, I make my own truffles. I have my friend Charlene to thank for introducing me to this “healthy” chocolate recipe! I usually have some really delicious, high-quality dark chocolate in the house somewhere. But sometimes, I don’t. When I don’t, I make my own truffles. I have my friend Charlene to thank for introducing me to this “healthy” chocolate recipe!Number of Servings: 6
Ingredients
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1/4 Cup unrefined, extra-virgin coconut oil
1 Cup Raw Walnuts
1/4 Cup Cocoa Powder (+ extra for rolling the truffles in when prepared)
3 Tbsp Honey (to taste, less if you can)
Dash of Celtic/Sea Salt
Tips
Love this recipe? Find more great recipes in Diane Sanfilippo's books: Practical Paleo, The 21-Day Sugar Detox, and The 21-Day Sugar Detox Cookbook.
Directions
Melt coconut oil over low heat. Whisk in cocoa powder and honey.
Place walnuts in a food processor until they become very finely ground. It should look just about like walnut butter/a “pasty” texture. Approximately a minute or so in the processor. You may want to scrape the sides one or two times to pull the nuts back into the center of the processor.
In a mixing bowl (metal if you have it) combine processed walnuts (paste) with the coconut oil mixture. Stir until well blended.
Place mixture in the freezer until it sets a bit. The coconut oil will harden back up.
Spoon out small portions of the mixture and form into balls with your hands. Roll in cocoa powder to finish.
Store in the fridge or freezer if you prefer.
Serving Size: Makes 6 truffles
Place walnuts in a food processor until they become very finely ground. It should look just about like walnut butter/a “pasty” texture. Approximately a minute or so in the processor. You may want to scrape the sides one or two times to pull the nuts back into the center of the processor.
In a mixing bowl (metal if you have it) combine processed walnuts (paste) with the coconut oil mixture. Stir until well blended.
Place mixture in the freezer until it sets a bit. The coconut oil will harden back up.
Spoon out small portions of the mixture and form into balls with your hands. Roll in cocoa powder to finish.
Store in the fridge or freezer if you prefer.
Serving Size: Makes 6 truffles
