Cacao Nib Energy Truffles

Rolled up with dark chocolate, cacao nibs, almonds, and oats, these truffles taste like dessert, but actually come packing a punch of nutritious energy.

You guys know how much I love healthy excuses for eating chocolate, right? And if you read my blog regularly I’m hoping we totally agree that dark chocolate is less of a dessert than it is a healthy treat. SOOO, following that logic, we can totally mix it up with cocoa powder, cacao nibs, almonds, and oats and call it a mid-day energy snack that also functions as an (almost guilt-free) dessert, can we not? I feel like it’s pretty justified.

The best part is that literally every single ingredient in these little energy balls/healthy truffles has some sort of nutritional benefit – except maybe the agave, which is used in such a small amount it’s negligible. They follow the same concept that’s become super popular in the past few years (aka blend dates with nuts/oats/other flavors to make a pasty mixture that will hold together in a bar/ball shape), but with a little bit of an indulgent twist because we’re dunking each one in dark chocolate. It makes it slightly less snack and slightly more dessert, all while using whole-food ingredients and remaining gluten-free & vegan: win-win-win. They’re not super sweet or rich, but definitely make for a satisfy-your-cravings type treat when the mood strikes. And did I mention they’re easy to make? SO easy.

Cacao Nib Energy Truffles

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• Author: Alexandra Azary
• Total Time: 22 minutes
• Yield: Makes 12 1x
• Diet: Vegetarian, Vegan

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Description

Rich, decadent truffles packed with energy.
Perfect for a healthy sweet treat.

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Ingredients

Units USM Scale 1x2x3x

• 1 1/4 cups (296 ml) pitted and halved medjool dates
• 1 1/2 cups (355 ml) sliced almonds, toasted
• 1 cups (237 ml) rolled oats, toasted
• 1/2 cups (118 ml) cocoa powder
• 1 teaspoon espresso powder
• 1/2 teaspoon sea salt
• 1/4 cups (59 ml) coffee or espresso
• 2 tablespoons agave syrup
• 2 tablespoons vanilla extract
• 1/2 cups (118 ml) cacao nibs
• 8-9 ounces (227-255 g) bittersweet chocolate (chopped)

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Instructions

1. Combine dates, almonds, oats, cocoa powder, espresso powder, and sea salt in a food processor fitted with a steel blade and process until well-combined and fine.
2. Add coffee, agave, and vanilla extract and process until evenly incorporated and the mixture begins clumping; ensure no liquid has settled.
3. Pulse in cacao nibs until dispersed.
4. Line a plate or tray with parchment and roll the mixture into 1-ounce balls.
5. Refrigerate for about 1 hour, until slightly firm.
6. Melt chocolate in a microwave-safe bowl in 30-second increments, stirring until smooth.
7. Dip each ball in chocolate, letting excess drip off, and place back on parchment.
8. Refrigerate until fully set.
9. Trim excess chocolate from the bottom of the truffles, if desired.
10. Store truffles in an airtight container in the refrigerator.

Notes

• For richer flavor, use high-quality dark chocolate with a high percentage of cacao.
• Toasted oats and almonds add a delightful crunch; toast lightly to prevent burning.
• If the mixture is too dry to roll, add a teaspoon of coffee at a time until it comes together.

• Prep Time: 20 minutes
• Cook Time: 2 minutes
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Nutrition

• Serving Size: 1 truffle
• Calories: 150
• Sugar: 15
• Sodium: 20
• Fat: 8
• Saturated Fat: 4
• Unsaturated Fat: 3
• Carbohydrates: 20
• Fiber: 4
• Protein: 3

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