Santa’s Superfood Chocolate Truffles Recipe
The holidays are here and ’tis the season for decadent treats! These chocolate superfood truffles are the perfect way to indulge your sweet tooth while nourishing yourself with ingredients you can feel good about. Stay on Santa’s “nice” list when you bring them to a party or wrap them up pretty for a unique and healthy holiday gift!
Truffles:
18 ounces 60-70% dark chocolate (about 3 cups chopped)
14 ounces (1 ½ cups) plant-based sweetened condensed milk, recipe below
2 teaspoons vanilla
⅛ teaspoon sea salt
1 ½ cups of Coatings (total): Dealer’s choice! I love pulverized goji berries, cocoa nibs, hazelnuts, pistachios, cocoa powder, or shredded unsweetened coconut. Use any variety you like!
Combine chocolate and sweetened condensed milk in a small saucepan and heat on low until melted, stirring frequently. Stir in vanilla and sea salt, and transfer to a bowl or Tupperware. Cool the chocolate mixture in the refrigerator for 2 hours or until firm enough to roll.
Meanwhile, pulverize your coatings in a food processor or blender (this is not necessary for cocoa powder or shredded coconut). Shape truffle mixture into 1-inch balls and roll in your coatings.
*Makes 40-45 1-inch truffles
*Stored in an airtight container, these will stay fresh at room temperature for 5 days, or 10 days in the refrigerator.
Plant-based Sweetened Condensed Milk:
¾ cup raw cashews, soaked in water for 2 hours*
½ cup maple syrup
¼ cup coconut manna (also known as coconut butter)
2 tbsp lemon juice
1/4 tbsp water
1 tsp pure vanilla extract
Suggested Wine Pairing: Wine4Food suggests pairing these truffles with a sweet sparkling red wine, such as Brachetto or Lambrusco – look out for Roberto Negri Lambrusco Provincia di Mantova Amabile DOC.
Kelsey Leland is a nutritionist and owner of Pretty Healthy Foods, a boutique personal cheffing company in Los Angeles.
