5 Ingredient Apricot Almond Dark Chocolate Truffles
I'm really not a big sweet person. I can generally pass them up, but on occasion I do enjoy a bowl of ice cream, a slice of cheese cake or some DARK Chocolate! I love dark chocolate! I wanted to mess around with some simple, mostly healthy ingredients and try and come up with a dark chocolate truffle that was mostly guilt free. I think I succeeded with these. They are really very simple if you own a food processor or good blender and pretty stinking fast to make!
I made up a pretty small batch because I was experimenting! I would double this, or triple it for sharing (if you even want to share. I am still on the fence about that!)
2 ounce cocoa almonds
8ish dried apricots
1/2ish cup Lily's Dark Chocolate Chips (you can use any brand of chips, but these are sugar free and low cal, so calorie calculations will change)
1 scant tsp coconut oil
Pink Himalayan Sea Salt (or any sea salt)
In a food processor grind up your almonds until fine. Add your apricots. Start with 7, and see if once processed it is enough to make the mixture stick together. If not, add one more and blend until you get the texture you need to roll them into balls. Roll them into small tsp sized balls and refrigerate for about 30 minutes or longer. meanwhile, in a microwave safe bowl melt your half cup of dark chocolate chips with just a bit less then a tsp coconut oil in 20 second increments, stirring each time until fully melted. roll each ball in chocolate, move to a plate to harden. While they are still a bit soft sprinkle with seas salt. I like the pink Himalayan seas salt, but any sea salt is great! Place truffles back in toe fridge for a bit to fully harden the chocolate! And done! Eat them all! Or share. Whatever. I wont judge!
*This recipe should make about 10 truffles. Each truffle is about 55 calories.
I made up a pretty small batch because I was experimenting! I would double this, or triple it for sharing (if you even want to share. I am still on the fence about that!)
2 ounce cocoa almonds
8ish dried apricots
1/2ish cup Lily's Dark Chocolate Chips (you can use any brand of chips, but these are sugar free and low cal, so calorie calculations will change)
1 scant tsp coconut oil
Pink Himalayan Sea Salt (or any sea salt)
In a food processor grind up your almonds until fine. Add your apricots. Start with 7, and see if once processed it is enough to make the mixture stick together. If not, add one more and blend until you get the texture you need to roll them into balls. Roll them into small tsp sized balls and refrigerate for about 30 minutes or longer. meanwhile, in a microwave safe bowl melt your half cup of dark chocolate chips with just a bit less then a tsp coconut oil in 20 second increments, stirring each time until fully melted. roll each ball in chocolate, move to a plate to harden. While they are still a bit soft sprinkle with seas salt. I like the pink Himalayan seas salt, but any sea salt is great! Place truffles back in toe fridge for a bit to fully harden the chocolate! And done! Eat them all! Or share. Whatever. I wont judge!
*This recipe should make about 10 truffles. Each truffle is about 55 calories.
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