Cocoa Oat Truffles
For Valentine’s Day weekend I set out with the task of recreating that luscious feeling of a chocolate truffle, without all of the cream and fat that normally goes into the recipe.
Servings: 45 truffles
Place the oats in the bowl of a food processor and process until finely ground.
Add dates, 2 Tbsp cocoa powder, almond butter, vanilla, nutmeg and cinnamon and process until finely ground and slightly sticking together (it will form a loose batter).
Place remaining cocoa powder in a shallow bowl. Roll truffle mixture into balls (2 or 3 tsp per truffle), pressing firmly for mixture to stick together. Note: if you use 2 tsp per truffle, you will end up with 40 calories per truffle. If you use 3 tsp per truffle, you will end up with 60 calories per truffle. I also spread the “batter” out on a plate because it was easier to scoop up with my 1 tsp measure. After a few presses in between my hands, I ended up with these perfect little cocoa balls. Note: do not roll the batter in your hands (to form a ball) – it will fall apart. Make sure to press it firmly with your fingers/hands until it binds together, kind of like if you were playing with play-dough.
Roll truffles in cocoa powder and chill until ready to serve (I chilled mine for about 1 hour).
Recipe from the Whole Foods Wellness Club
Nutrition Facts panel is for 2 tsp/45 truffles. If using 3 tsp per truffle, makes 30 servings. Per serving: 61.4 calories, 2.6g fat, 1.5g fiber, 6g sugar, 1.7g protein
Serving: 1truffle | Calories: 40.9kcal | Protein: 1.1g | Fat: 1.7g | Fiber: 1g | Sugar: 4g