1/3 cup dark chocolate, minimum 71% cocoa (50 g)
1/2 cup strained low-fat natural plain yogurt
7 tbsp finely ground toasted almonds, divided
2 tbsp smooth natural, unsalted almond butter
2 tbsp agave nectar
4 tbsp unsweetened, dark cocoa powder, divided
Pinch sea salt
ONE: Coarsely chop dark chocolate and melt over double boiler until liquid. Remove from heat and set aside.
TWO: In a small food processor (about a 4-cup bowl) or with a wooden spoon, blend together yogurt, 4 tbsp almonds, almond butter, agave nectar, 1 tbsp cocoa powder and salt. Blend well until smooth, about 1 minute. Add melted chocolate and evenly blend. Using a spatula, scrape mixture out into a sealable container and refrigerate for 1 to 2 hours or until mixture becomes firm and scoopable.
THREE: Place 3 tbsp cocoa powder and 3 tbsp almonds in 2 separate small bowls. Using a measuring spoon, scoop out ½ tsp of truffle mixture. Roll truffle between the palms of your clean hands to make a small ball and gently drop into cocoa. If desired, drop into almonds next and roll gently so that almond coating adheres. Repeat.
FOUR: Refrigerate in a single layer inside a parchment-lined sealable container until needed, removing from fridge 30 minutes prior to serving.
Makes about 16 truffles.
Hands-on time: 30 minutes. Total time: 1 1/2 hours.
Nutrients per 3 truffles:
Calories: 190, Total Fat: 12 g, Sat. Fat: 3 g, Carbs: 22 g, Fiber: 4 g, Sugars: 16 g, Protein: 6 g, Sodium: 65 mg, Cholesterol: 0 mg
Recipe by Joanne Lusted courtesy of Clean Eating Magazine
Click HERE for a printable version.