These Healthy Almond Chocolate Truffles are decadent, delicious and so easy to make. The best part is they are sweetened with dates and naturally coated with melted dark chocolate, nuts, desiccated coconut and powdered dry strawberry.
I call them Holi Truffles, as they have some of the beautiful colors of Holi. Colorful truffles perfect for your Holi Dessert Platter.
Holi – the Indian Festival of Colors is around the corner. To celebrate Holi, I wanted to share a dessert which had the colors of Holi, but something which was easy to make and of course healthy.
These Truffles are just that, colorful healthy little treat.
If you are looking for more Holi recipes, do check my collection of 25 Holi Desserts.
These Healthy Almond Chocolate Truffles are
- gluten free and vegan
- naturally sweetened with dates
- perfect to bring to any party
- easily customizable
- enjoy as dessert or midafternoon snack
Ingredients for the Truffles-
- Almonds – can be subbed with your favorite nut
- Desiccated Coconut – unsweetened coconut
- Almond Butter – can be substituted with any other nut butter
- Medjool dates – make sure they are soft
For the Coating –
- Brown color – Melted Dark chocolate with coconut oil
- White Color –Desiccated coconut
- Green Color – Crushed pistachios
- Pink color – Dry Strawberry
- Beige Color – powered almonds
Step by Step Instructions-
If the dates are not soft, soak them in hot water for 15 minutes. Drain the water, pat them dry and use it.
Slightly toast the almonds and desiccated coconut. This step is optional, you can also use the raw almonds.
Add the almonds, coconut and dates in the food processor.
Pulse it few times till the almonds break down.
Add the nut butter and blend again till the whole mixture comes together. If the mixture is crumbly, add little more almond butter or dates or one tablespoon of water.
If you can form a ball, the mixture is ready.
Roll the mixture in to small balls. You should get about 15-18 balls.
For the coating – Grind the almonds, pistachio and dry strawberry separately and transfer it to different plates.
In a microwave safe bowl add the chocolate wafers and coconut oil and microwave for 45 seconds to a minute till the chocolate melts.
Using a fork, coat the balls in the melted chocolate and let the excess dip off before placing them on parchment paper or greased baking sheet. While the chocolate is still wet, you can top them with crushed nuts or coconut or dry strawberry.
If you are not a fan of chocolate, coat the balls directly with crushed nuts, desiccated coconut or powdered dry strawberry.
Frequently Asked Question
I used Medjool dates which are large and soft. You can use any dates available, if they are not soft soak them in hot water for few minutes. Drain and pat them dry.
You may, to get the sticky dough add few more dates.
More Healthy Energy Balls
If you tried this Almond Chocolate Truffles, do share your feedback in the comment section below.
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Holi Truffles | Almond Chocolate Truffles
Equipment
- food processor
Ingredients
Truffle Ingredients
- 1 cup almonds
- ⅓ cup desiccated coconut
- 10 – 14 medjool dates, pitted see note
- ⅓ cup almond butter
Coating Ingredients
- ⅓ cup dark chocolate waffers
- ½ teaspoon coconut oil
- crushed pistachio as needed
- crushed almonds as needed
- desiccated coconut as needed
- dry strawberry, powdered as needed
Instructions
- If the dates are not soft, soak them in hot water for 15 minutes. Drain the water, pat them dry and use it. Remove the pits and add them.
- This step is optional, but if you prefer you can slightly toast the almonds and desiccated coconut. Let them cool before grinding.
- Add the almonds, coconut and dates in the food processor. Pulse it few times till the almonds break down.
- Add the nut butter and blend again till the whole mixture comes together. If the mixture is crumbly, add little more almond butter or dates or one tablespoon of water.
- If you can form a ball, the mixture is ready. Roll the mixture in to small balls. You should get about 15-18 balls. If the mixture is too wet, place it in the refrigerator to firm it up.
For the coating
- Grind the almonds, pistachio and dry strawberry separately and transfer it to different plates.
- In a microwave safe bowl add the chocolate wafers and coconut oil and microwave for 45 seconds to a minute till the chocolate melts.
- Using a fork, coat the balls in the melted chocolate and let the excess dip off before placing them on parchment paper or greased baking sheet. While the chocolate is still wet, you can top them with crushed nuts or coconut or dry strawberry.
- If you are not a fan of chocolate, coat the balls directly with crushed nuts, desiccated coconut or powdered dry strawberry.
- Stays fresh for 10 days in the refrigerator or one month in the freezer.
Sujatha
Very nice