Coconut-Cranberry Chocolate Truffles
A delicious combination of chia, cranberries, walnuts and dates, these coconut-cranberry chocolate truffles are nutritious and guilt-free.
Happy Black Friday guys! How was your Thanksgiving? Mine was awesome!
I finally roasted my first turkey and it turned out delicious!
Today I have a very easy and healthy snack for you.
Energy balls, bites or raw healthy truffles – call them the way you’d like. These cute little balls are one of my favorite post-workout snacks. You can experiment with different ratios of nuts, using different dried fruits instead of cranberries and roll the truffles in cocoa powder, chia seeds or even sprinkles.
I’ve shared other truffle recipes with you before and they are all very easy to make and loaded with flavor. I like to keep them chilled and every time I bite into them they taste almost as chocolate. I said almost!
I love the use of cacao nibs in the recipe, which adds a little crunch and lots of flavor.
These coconut-cranberry chocolate truffles are loaded with protein, fiber and are naturally sweetened.
You can wrap these truffles nicely and give them away for the holidays or even serve them at a party.
The recipe I’m sharing with you today is slightly adapted from the book :“The Chia Cookbook” by Janie Hoffman. If you’d like to learn more about this trendy super food and also try some recipes, I would recommend this book.
I’ve tried most of the recipes from the book and I’m glad I was able to incorporate chia seeds into my diet.
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A delicious combination of chia, cranberries, walnuts and dates, these coconut cranberry chocolate truffles are nutritious and guilt-free.
- 1/2 cup walnuts
- 1 cup almond meal
- 1/3 cup chia seeds
- 2-3 tbsp purified water
- 1 cup firmly packed pitted dates (10-12 dates), soaked in hot water for 10 minutes, then drained
- 1/3 cup unsweetened raw cacao powder
- 3 tablespoons coconut butter
- 1/2 cup dried unsweetened cranberries (if you can't find unsweetened, you can sill use sweetened cranberries)
- 2 tbsp cacao nibs
- 1 cup shredded unsweetened coconut
- Place the walnuts, almond meal and chia seeds in a food processor (powerful blender). Cover and pulse until finely ground.
- Ass water, soaked and drained dates, cacao powder and coconut butter. Process until smooth, for 1-2 minutes. Add cranberries and cacao nibs. Pulse until incorporated. Check the mixture - it needs to be a little sticky if it isn't add a little more water (1-2 tbsp) and pulse again. Wrap dough in plastic wrap and chill for 15 minutes.
- Using 1 tbsp to measure the truffles, roll each one between your palms into a ball.
- Spread coconut on a plate and roll the balls to coat. Store in an air-tight container in the fridge for up to 3 weeks.
Recipe from: "The Chia Cookbook" by Janie Hoffman