Did you love “Crunch” chocolate bars as a kid? I know I did (and maybe you still do, so if you want a Healfthified option, read on!). It was my go-to snack sitting pool side in the summer. There was almost a salty-sweet element with the chocolate and crisped rice combination. I have always wanted to try my hand at puffed quinoa for this purpose, but laziness always got the best of me. That is when I realized that my Gratisfied Cacao Clusters with the buckwheat groats actually does the trick! I have created other chocolate truffles with them in the past.
I had half of an Empower Bar Cacao baking mix pouch sitting in my pantry after baking a batch of grain-free pancakes, and I didn’t know what to do with it. But then the idea hit me: coupled with dates and coconut oil, the baking mix should also make truffles. Below is the end result, and these are delicious! Not only are they easy to make, but they are loaded with healthy fat, fiber, and plant-based protein, providing more blood sugar balance than traditional energy balls made with just nuts and dates. I made two batches in one week, and plan to take them with me on an upcoming beach trip. They are the perfect portion for an after dinner sweet treat!
Chocolate “Crunch” Truffles
- Food processor
- 1 1/4 cup Gratisfied Empower Bar Cacao Baking Mix see note
- 1/3 cup Gratisfied Cacao Clusters see note
- 12 Medjool dates pitted
- 1/3 cup melted coconut oil
- In a food processor, combine the cacao baking mix, cacao clusters, and dates. Blend for 10 seconds.
- Add the melted coconut oil and process again until a sticky dough is formed (about 10 – 20 more seconds).
- Using a 1 1/2-inch cookie scoop or your hands, roll the dough into balls of desired size (about 1-2 inches in diameter is suggested). Place them on a cutting board, plate or in a shallow dish. Do this until all of the dough is used up. Transfer the balls to the refrigerator to set, at least 30 minutes.