Healthy Truffles

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www.theconsciousplantkitchen.com

These Healthy Truffles are delicious 5-ingredient chocolate bites made with dairy-free ingredients and ready in just about 30 minutes without butter.

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Prep Time10

Fridge20

Total Time30

Servings: truffles

Calories: 104.3kcal

Author: Carine Claudepierre

Ingredients

¾ cup Dairy-Free Yogurt note 1
½ cup Unsweetened Cocoa Powder
3 tablespoons Maple Syrup note 2
1 tablespoon Coconut Oil note 3
¼ cup Dark Chocolate Chips note 4

Optional

1 teaspoon Vanilla Extract
1 pinch Sea Salt Flakes

Chocolate Shell

½ cup Dark Chocolate Chips
1 teaspoon Coconut Oil

US Customary - Metric

Instructions

Cover a large plate with parchment paper. Slightly oil paper. Set aside.
In a mixing bowl, add yogurt, cocoa powder, and maple syrup.
Gently stir with a rubber spatula until all the cocoa powder is incorporated into the liquid ingredients. Go slow, as the cocoa powder is messy, and it takes a good 1-2 minutes to stir in the cold yogurt. Set aside.
In a small microwave-safe mixing bowl, melt the chocolate chips and coconut oil in 30-second bursts until fully melted. Stir to combine and form a smooth melted chocolate mixture.
Pour the melted chocolate into the previous bowl and stir to incorporate and form a shiny, smooth chocolate batter.
Place the bowl in the fridge for 15-25 minutes or until the texture firms up into a fudge.
Use a small cookie dough scoop or a teaspoon to scoop some fudgy truffle batter, then roll it in your greased hands (it's messy, your hands are going to be chocolatey, and that's normal) to form balls, then release them on the prepared plate.
Roll them in unsweetened cocoa powder or make the chocolate shell.

Chocolate Shell

In a microwave-safe bowl, melt chocolate chips and coconut oil in 30-second bursts, stirring between each, until fully melted, smooth, and shiny.
Use two forks to gently dip each truffle into melted chocolate. Wait for a few seconds above the bowl to let excess melted chocolate run down the bowl.
Place each coated truffle on the prepared plate, leaving a thumb of space between each. When all truffles have been coated with chocolate, sprinkle a pinch of sea salt flakes on top of them and immediately place them in the freezer to set the chocolate shell. 5-10 minutes should be enough.
When the truffles' chocolate shell is hard, you can store them in an airtight container in the fridge for up to 1 week.

Notes

Note 1: Any plain yogurt works. I love coconut yogurt as it's rich and adds the best creamy texture to truffles. We don't use dairy in our recipe, but if you do, Greek yogurt will work as well.

Note 2: Any liquid sweetener can be used, like agave syrup, date syrup, or coconut nectar.

Note 3: Only coconut oil works in this recipe. Use refined coconut oil if you don't like coconut flavor. Otherwise, use unrefined coconut oil. Coconut oil firm up the truffle batter in the fridge to be just at the right texture. Other liquid oils will keep the truffles too liquid and impossible to shape.

Note 4: You can use 53% semi-sweet dark chocolate chips or up to 70% if you prefer the truffles dark chocolate/less sweet. I wouldn't use 85% chocolate chips unless you love extra dark truffles.

Nutrition