Hiding inside a dark coating is a rich, melt in the mouth, creamy, indulgent center……your welcome!
These rather rustic adorable sweet treats are high in antioxidants, healthy fats, and sneak in some quality protein for a more well balanced, filling and nutrient dense sweet….Heck Yes!
Bonus points for being low in sugar (sugar free filling), and having a dairy free, paleo friendly option!
As are most of my recipes, these beauties came to be after googling some kind of ‘healthified’ version of the usual favorites or fancies before deciding that none of them quite fitted the bill. Whether it be too complicated, have ingredients I didn’t have/like (Oi agave nectar….This is NOT a healthy sugar sub!), or was just not good enough for me or you guys! 😉
This time I was trying to recreate the drool worthy dark chocolate truffle by Lindt……Mission accomplished I say!
1 small tin of coconut cream (160ml)
1/4 cup & 1/8 cup cocoa/raw cacao powder
1/4 cup coconut milk powder (I use this one)
2 tbsp coconut flour
1 & 1/2 scoops chocolate protein powder* (I used a stevia sweetened whey concentrate but you can go for a dairy free option instead such as a chocolate rice protein to make it dairy free, the texture just may be slightly different)
1 tsp natural vanilla essence
few drops vanilla/chocolate stevia (optional but adds a little extra sweetness)
2 big bars Good quality 70% upwards dark chocolate (I used 85% for the ones I gave as gifts and 90% for ones for me)
Scoop all of the coconut cream into a pan over a low heat until melted.
While still over a low heat add in the cocoa, vanilla, milk powder & whisk.
Add in the remaining ingredients, take off the heat and whisk thoroughly until well combined and you have a thick mixture.
Allow to cool.
Melt the dark chocolate for the coating (in a bowl over boiling water or in the microwave in 30sec bursts)
You can also keep them in the freezer to solidify more if you prefer.
2. Pour half of the melted chocolate into mini muffin molds/ chocolate molds & place in the fridge to set. Then top with tsps of the filling trying to make sure there is a small gap left around the edge so the filling wont be sticking out at the end. Place back into the fridge/freezer just for a couple of mins to get cold again. Then pour on the renaming melted chocolate. Put the chocolates back to set & store refrigerated.
The first method will have a thin outer layer with more filling per chocolate, whereas the second will end up with more of the solid dark chocolate.
Let me know if you give them a try 🙂