CHOCOLATE TRUFFLES {LOW SUGAR}
Dark chocolate can definitely be part of your low sugar cooking strategy, and that’s where these decadent chocolate truffles from the Half the Sugar, All the Love Holiday Bonus Pack take center stage. With 60 to 63 percent cacao, bittersweet chocolate lends a wonderful richness and depth of flavor to recipes like these chocolate truffles with less added sugar than its semisweet counterpart. It’s an easy swap. The no-added-sugar truffle base is naturally sweetened with Medjool dates and unsweetened peanut butter, resulting in an intensely flavorful center without the need for added sugar.
CHOCOLATE TRUFFLES {LOW SUGAR}
Makes 18 to 20 truffles
Caramel-y Medjool dates, creamy peanut butter, and cocoa powder come together to create a decadent no-added-sugar base for these rich chocolate truffles. Dipping them in high-quality dark chocolate gives these treats a sweet finish. At 75 percent less sugar than a typical truffle, they are a delicious and healthy addition to special occasions and holiday celebrations. For an allergy-friendly version, use tahini instead of nut butter.
Ours: 3/4 teaspoon
Theirs: 3 teaspoons
8 ounces Medjool dates (about 10 dates), pitted
3/4 cup unsweetened peanut butter, almond butter, or tahini
1 teaspoon pure vanilla extract
3 tablespoons unsweetened natural cocoa powder
1/4 teaspoon salt
3/4 cup dark chocolate chips
1 tablespoon canola oil
1 tablespoon sanding sugar, sprinkles, or fancy salt
1. Line a rimmed baking sheet or plate with parchment paper.
2. Place the dates in a food processor and process until they begin to break down into a paste, about 1 minute. Add the peanut butter and process until the mixture breaks down into crumbles, 1 minute more. Add the vanilla, cocoa powder, and salt and continue to process until the mixture is combined and cohesive, scraping down the side of the bowl as needed, about one minute more.
3. Portion a heaping tablespoon of dough into your hands and roll it into a ball the size of a large marble, then place on the prepared baking sheet. Repeat with the remaining dough. Freeze until firm, 15 to 20 minutes.
4. When ready to coat the truffles, remove them from the freezer. Place the chocolate chips in a medium heatproof bowl. Set it over a saucepan with 1 inch simmering water, making sure the bottom of the bowl doesn’t touch the water. Add the canola oil and whisk until melted and combined. Remove from the heat.
5. Balance a frozen dough ball on the tines of a fork and dip it in the melted chocolate to coat on all sides. Return the truffle to the parchment paper, and sprinkle with sanding sugar. Repeat with the remaining truffles.
6. Transfer the truffles to the refrigerator to allow the chocolate to fully harden, 30 minutes.
Variation: For a pumpkin spice truffle, add 2 3/4 teaspoons ground cinnamon, 1/2 teaspoon nutmeg, and 1/2 teaspoon ground ginger to the truffle base.
What Kids Can Do
Kids can roll the dough and add the sprinkles.
Make Ahead
The truffle base can be made ahead, rolled into balls, and frozen for up to 1 month. Coated truffles are best kept tightly wrapped at room temperature, for up to 1 week.
Nutrition Information (1 truffle):
Calories: 150 | Added sugar: 3⁄4 teaspoons or 3g | Carbohydrates: 16g | Sodium: 33mg | Saturated fat: 14% of calories or 2g | Fiber: 3g | Protein: 4g
- 8 ounces Medjool dates (about 10 dates), pitted
- ¾ cup unsweetened peanut butter, almond butter, or tahini
- 1 teaspoon pure vanilla extract
- 3 tablespoons unsweetened natural cocoa powder
- ¼ teaspoon salt
- ¾ cup dark chocolate chips
- 1 tablespoon canola oil
- 1 tablespoon sanding sugar, sprinkles, or fancy salt
- Line a rimmed baking sheet or plate with parchment paper.
- Place the dates in a food processor and process until they begin to break down into a paste, about 1 minute. Add the peanut butter and process until the mixture breaks down into crumbles, 1 minute more. Add the vanilla, cocoa powder, and salt and continue to process until the mixture is combined and cohesive, scraping down the side of the bowl as needed, about one minute more.
- Portion a heaping tablespoon of dough into your hands and roll it into a ball the size of a large marble, then place on the prepared baking sheet. Repeat with the remaining dough. Freeze until firm, 15 to 20 minutes.
- When ready to coat the truffles, remove them from the freezer. Place the chocolate chips in a medium heatproof bowl. Set it over a saucepan with 1 inch simmering water, making sure the bottom of the bowl doesn’t touch the water. Add the canola oil and whisk until melted and combined. Remove from the heat.
- Balance a frozen dough ball on the tines of a fork and dip it in the melted chocolate to coat on all sides. Return the truffle to the parchment paper, and sprinkle with sanding sugar. Repeat with the remaining truffles.
- Transfer the truffles to the refrigerator to allow the chocolate to fully harden, 30 minutes.
What Kids Can Do
Kids can roll the dough and add the sprinkles.
Make Ahead
The truffle base can be made ahead, rolled into balls, and frozen for up to 1 month. Coated truffles are best kept tightly wrapped at room temperature for up to 1 week.
