Chef Carla's EVOLUTION_18 Chocolate Truffles

  • Written By:Carla Contreras
justbobbi_Diary_ChefCarla_Truffles_Featured

by Carla Contreras

This is for when you need a serious chocolate hit. It’s rich and fudgy — perfect after a workout — and you can even eat one with your morning matcha latte when you want to feel indulgent. Walnuts make this batter extra rich.

justbobbi_Diary_ChefCarla_Truffles_01

Ingredients:

  • 2 cups dates, pitted, soaked

  • 1 cup walnuts or almonds

  • 1/2 cup unsweetened coconut flakes, optional

  • 1 cup almond flour

  • 2 tbsp. EVOLUTION_18 Afternoon Chocolate

  • 2 tbsp. cacao powder or cocoa powder

  • 2 tsp. vanilla extract, like Nielsen-Massey

  • 1/4 tsp. sea salt or pink Himalayan salt

  • 1 cup dark chocolate chips, 60% or higher. Note: You can find chocolate chips with little or no sugar. You can also find 100% chocolate bars.

  • 1/2 cup boiling water
justbobbi_Diary_ChefCarla_ChocoalteTruffles_02

Directions:

  1. In a medium bowl, soak the dates in just enough boiling water to cover them (about 1 1/2 cups of water from the kettle). Soak for five minutes and then drain them. A little water will actually make the “dough” smoother.

  2. Place the nuts, coconut flakes, and almond meal in a food processor. Pulse a 3-5 times to break them down, and then add in the dates and process until it forms a cookie dough–like texture with not a lot of large chunks, about 30 seconds.

  3. Add the rest of the ingredients, pour the boiling water on top, and process for about one minute until combined.

  4. Scrape batter into a bowl and be careful of the blade. Let it sit in the fridge at least one hour, and then you can scoop into balls. Using parchment paper helps keep down the mess. You can also place directly on a plate or clean surface as well.

  5. Place balls on a lined rim baking sheet (with parchment paper). In a separate small bowl add one scoop of Afternoon Chocolate. Gently roll the balls into the mix to coat them. Use a small ice cream scoop to get them into perfect ball shapes.

  6. Freezer for up to one month. Let them come to room temperature for 10 minutes or eat cold as a delicious frozen treat.

Chef Carla Contreras is the founder of the online cooking school Cook+Chop. She competed on season 12 of Chopped! on Food Network. She is Nutritious Life Certified, a Certified Holistic Health Coach, a food stylist, and photographer with a stacked culinary resume.

  • Facebook
  • Pinterest
  • tumblr
  • Email
Copied to clipboard
Shop the Story
Related Articles