Description
These healthy chocolate truffles are the perfect post-dinner dessert or protein-packed snack for whenever that sweet craving hits! They’re rich, fudgy, chocolatey, and taste exactly like a chocolate truffle, but with better-for-you ingredients.
Ingredients
Scale
- 1/2 cup almond butter
- 1/2 cup honey or maple syrup
- 1 tbsp cashew milk or plant milk of choice
- 1 tsp vanilla paste or extract
- 1/2 tsp kosher salt
- 1 cup oat flour
- 1/2 cup cocoa powder
- 1/4 cup (2 scoops) Ka’Chava chocolate protein
- 1 1/2 cups chocolate chips
Instructions
- Begin by lining a sheet pan with parchment paper. Set aside.
- In a large mixing bowl, pour in the almond butter, honey or maple syrup, cashew milk, vanilla extract, and kosher salt. Whisk well to combine. Finally, add in the oat flour, cocoa powder, and Ka’Chava chocolate protein. Mix the dough using a flexible rubber spatula until combined. You can use your hands as well if it’s too tough to mix with the spatula.
- Scoop the dough out using a small cookie scoop, about 1.5 tbsp, and use your hands to roll the dough into a ball. Place the truffles on the prepared baking sheet and repeat with the rest of the dough.
- Melt the chocolate in a double boiler or microwave until smooth and silky. If it seems too thick, you can add 1 tsp of coconut oil to help it along. Dip one of the truffles into the melted chocolate using two forks, and tap the excess chocolate on the side of the bowl before transferring it back to the baking sheet. Repeat with all the truffles.
- Let the truffles chill in the fridge for 30 minutes until set. You could drizzle the remaining chocolate on top in a zigzag pattern to give it more “decorated” look. Just be sure to chill the truffles again for 5-10 minutes to let the chocolate set. Garnish with crumbled freeze-dried strawberries and flaky salt for garnish.
- These truffles keep well in the fridge for up to 5 days in an airtight glass container.