These chocolate truffles are very quick to make and are about half the kilojoules of a regular truffle. They don’t use any chocolate itself, but rather cocoa powder and are a ground up mixture of dried dates, sultanas and ground almond.
Although they aren’t going to match a luxurious handmade truffles, they are very good at satisfying a sugary, chocolatey craving.
This recipe makes 40 truffles, has 1g of fat each and takes 10 minutes to prepare.
- 3/4 cup (90g) sultanas
- 3/4 cup (135g) pitted dates
- 1 tablespoon unsweetened cocoa powder
- 1 tablespoon boiling water
- 1/2 cup (125ml) skim milk powder
- 1/4 cup (50g) ground almond
- 100g chocolate sprinkles for rolling and coating
- Place the sultanas and dates in a food processor and blend until finely chopped.
- Add the cocoa powder, boiling water, skim milk powder, ground almond and pulse until just combined. The mixture should be a firm, shapeable dough. Add a little water if needed.
- Line a baking tray with parchment.
- Take a teaspoon of the mixture and roll it into a ball and place it on the lined baking tray and do the same with the rest of the mix.
- Place chocolate sprinkles in a bowl and roll each one in them and place back on tray and refrigerate.
- Store in an airtight container in the fridge for up to two weeks.
(Adapted from the Complete Food Makeover)