Valentine’s Day is coming up and everyone knows that it is the ultimate holiday of chocolate, whether you’re married, single, or in a complicated relationship with your cat. Since I am trying to avoid processed sugar, I decided to try out a truffle recipe that is kinda healthy so I can enjoy Valentine’s Day chocolate without overindulging and consequently hating myself.
This truffle is made with a mixture of unsweetened coconut, cashew butter, and dried apricots. I used dark chocolate for the chocolate coating, so there is a little bit of processed sugar in there, but for the most part it’s pretty great. And dark chocolate is good for your heart, so we won’t count it anyway. 😉
I slightly adapted this recipe to make my truffles. Since I used cashew butter instead of cashew meal, the inside of my truffle is smooth and creamy – more like a traditional chocolate or cream-filled truffle. Even though these are “healthy” candies, they don’t really eat that way. Even my dessert-obsessed husband appreciated them!
1/2 cup cashew butter (I made my own using one cup of cashews and my food processor)
1 6 oz. bag of dried apricots
1/4 cup unsweetened coconut
2 tbsp water
1 tsp agave nectar
Pinch of salt
1 bag dark chocolate chips
1. Place cashew butter, dried apricots, unsweetened coconut, salt, and water in your food processor or blender and process until completely smooth (two or three minutes).
2. Place mixture in a bowl and cover with saran wrap. Let chill in the fridge for about an hour.
3. After your mixture has chilled, line a baking sheet with parchment and melt your dark chocolate in the microwave at 30 second intervals, stirring between each interval.
4. Using a teaspoon, scoop out truffle mixture and form into a ball. Dip in the melted chocolate and place on parchment paper. Repeat with the rest of the mixture. Let truffles chill in fridge or freezer until the chocolate is completely hardened.