Healthy Valentines Chocolate and Raspberry Truffles
Red and pink candies, chocolates, flower arrangements, and stuffed toys are littering the stores this month. I have always been a sucker for this holiday. We are celebrating LOVE! I know many people don’t like Valentine’s Day because they think people shouldn’t only spoil their partners one day of the year, but I think it’s great to share yet another day spoiling our loved one.
It was a bit tricky trying to find things to do in Amsterdam that wasn’t a crazy expensive 3-course dinner or the much loved (but over-done activity) canal cruise. If you have any suggestions or fun plans for Valentine’s, please share in the comments below (doesn’t have to be for in Amsterdam).
With all the festivities in the air, I got inspired to create a dessert that was nutritious too! I absolutely love chocolate – no doubt I could eat a giant slab in one go, which is dangerous with all of these store-bought treats for Valentines. So instead, I made a delicious chocolatey nut truffle.
These truffles are the perfect sweetness and, with the cocoa nibs, have a slightly crunchy texture in between the buttery nut ball. I crumbled freeze-dried raspberries on top to give them that classic Valentines colour.
These are the perfect gift for anyone and especially great if they’re trying to stay healthy. You have to treat yourself every once in a while though so a little bit of chocolate won’t hurt.
I used dark chocolate for this one because it has way less sugar compared to milk or white and it has a higher amount of cocoa which is full of antioxidants! Not to mention that it pairs well with raspberries. You can, of course, use whatever chocolate makes you happy though. And if you want an extra dose of raspberries, you can either break fresh ones into the truffle mixture or use a raspberry jam for the center.
But let’s get to the truffle-making! Happy valentines everybody 💕
Healthy Valentine’s Chocolate and Raspberry Truffles
- 250g roasted cashews
- 4 pitted Medjool dates
- 2 tablespoons almond nut butter
- 1 tablespoon cocoa powder
- 1 tablespoon cocoa nibs
- 200g dark chocolate
- freeze-dried raspberries to decorate
- Throw the cashews and Medjool dates into a food processor. Blend the nuts until they are fine and crumbly (about 30 seconds – 1 minute).
- Add the nut butter and cocoa powder and pulse until blended and slightly sticky.
- Melt 50g of the dark chocolate in a bowl over hot water or in the microwave. Add the melted chocolate as well as the cocoa nibs to the nut mixture and mix with a spoon until evenly combined.
- Spoon one tablespoon into your hand to roll one truffle. Use a tablespoonful of the mixture per truffle. Roll them into balls and set on a plate.
- Melt the remaining 150g dark chocolate and gently dip each ball in, one at a time using forks or spoons, and roll around until fully covered.
- Once each ball is fully chocolate dipped, crumble freeze-dried raspberries over the tops for decoration. Cover them op and place in the fridge until serving.
If you tried these out, I’d love to hear what you thought of them 🙂