I love chocolate. I really do. Especially dark chocolate, and that’s a good thing because the rest of my gang doesn’t like dark chocolate so I never have to worry about them getting into my stash. It’s also a good thing because dark chocolate is a little healthier than milk, or white chocolate. The darker the better, so going for 70% cacao or more is what you want to aim for to get the maximum antioxidant benefit. Or you can go pure, like we’re about to do with these delicious chocolate truffles. They’re dairy free and gluten free and free of refined sugar. How can they still taste good? Is that what you were just thinking?

They get their sweetness from dried medjool dates, which give you the added benefit of fiber, potassium, magnesium, selenium, and iron. You’ll get a dose of calcium and healthy fats from raw almonds, and the cacao has more antioxidant power than blueberries! These truffles are a treat you can totally feel good about, but you still shouldn’t eat the whole tray. Savor one or two slowly, and mindfully. After all, mindful eating makes the experience last longer.

I keep these in a covered glass container in the fridge, and some days I have to hide it in the back because they’re so good! Take a couple to work with you so when you do get that afternoon craving for something sweet, you can indulge in something sweet & healthy instead of raiding the vending machine.


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Chocolate Almond Truffles Yum
Naturally sweetened, crunchy, chocolatey and totally delicious. These babies are a treat you can feel good about!
Prep Time 20 minutes
Servings
pieces
Ingredients
Prep Time 20 minutes
Servings
pieces
Ingredients
Instructions
  1. Begin by placing the almonds in the food processor and pulsing until they are nicely crushed. Then add the dates and coconut oil and pulse until it’s fully mixed.
  2. Then add the almond butter, and cacao and pulse again until evenly combined. Lastly add the cacao nibs and pulse just a few times to incorporate them but not chop them to dust.
  3. Take a tablespoon of the mixture and roll into a ball. Continue doing this until all of the mixture is finished.
  4. Put about ¼ cup of cacao powder in a soup plate and roll the truffle balls until they’re evenly coated. Gently tap or shake off the excess powder, and then place the truffles on a baking sheet. Put it in the freezer for an hour or, if you’re prone to forget: put it in your fridge for 2-3 hours so the truffles can get firm.
  5. Once they hardened a little you can transfer them to an airtight container and store in the fridge for up to 10 days. If they even last that long.
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About Ulla Schindler

Ulla is a holistic health coach, mom, wife, career changer, and the owner of themindfulplate.com where she teaches people how to start and sustain a healthy lifestyle so they can confidently shop, cook, and eat for a healthier body, mind, and planet. Ulla graduated from Bauman College, and lives in Hollywood, FL with her husband and two kids.

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