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Diana Remaley, LMT
Diana@RemaleyMassage.com
(203)292-5362
19 Compo Road South
Westport, CT

Healthy Recipe - Vegan, Gluten-Free, Guilt-Free Cocoa Truffles

My all-time favorite chocolate snack!

We all need a little treat sometimes.  But just because we have chocolate and sugar cravings, we don't have to resort to crummy checkout aisle candy bars.  These little wonders are easy to make, vegan, gluten free, provide a kick of energy, and can even be frozen- seriously, is there a more perfect snack?!  I've used my favorite combination of nuts (walnuts, almonds and hazelnuts), but you can use any unsalted variety or combination you like.  You can also roll them in anything you like; I've used cocoa powder, chopped almonds and goji berries here, but coconut flakes or any other dried fruit would also be delicious.  These keep best refrigerated, but will make it through a day in your lunch bag (or beach bag!)

Yield about 24 truffles

Ingredients


16 oz (or about 2 1/2 cups) whole pitted dates
2 1/2 cups mixed nuts (I use equal quantities raw walnuts, raw almonds, and toasted, skinned hazelnuts
½ cup cocoa powder, plus 1/4 extra, for rolling
2 Tablespoons agave (omit if you prefer; they'll still be sweet!)
1 Tablespoon vanilla extract
Pinch of salt
Extra cocoa powder, chopped goji berries, chopped toasted almonds, for rolling

Directions

Place dates in a medium bowl.  Cover with hot tap water.  Let soak while you continue with the recipe.

Place nuts in the bowl of a food processor fitted with a steel blade.  Process until very fine, but not quite turned into nut butter.



Add half the soaked dates and process again until completely smooth.  (No need to squeeze all the liquid out of the dates.)  Add the other half of the dates and process again.  You may need to pulse the motor and scrape down the sides a few times to get everything to combine.  Reserve the date soaking liquid.

Add the cocoa powder, agave, vanilla and salt and process until completely combined.  The mixture should be as smooth as possible, yet thick and sticky.  At this point, you may need to add some of the date soaking liquid in order to make the mixture come together.  It should be completely smooth, but not soft or watery.  Add the liquid only a little at a time until the cocoa powder is completely incorporated.  I find that the fresher the dates are, the less water I need.



Spread the cocoa powder out on a sheet of parchment paper.  Spoon the truffle mixture onto the paper and roll in the cocoa powder, and in other toppings, if desired.  Refrigerate immediately and for a few hours for best texture.  Keep refrigerated for a few weeks, or wrap tightly and freeze for up to 5 months. Enjoy!

And when you're ready to treat your muscles, make a massage therapy appointment at my Westport office.  I subtly suggest eating these after your session for an amazing day!

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Diana Remaley, LMT
Diana@RemaleyMassage.com
(203)292-5362
19 Compo Road South
Westport, CT