Better-for-you sweets
The word “superfood” is thrown around quite a bit these days, but the images these foods bring to mind are not always the most exciting. By bringing together everyday ingredients with a touch of the exotic and a drizzle or two of dark chocolate, superfoods never looked (or tasted!) so good.
Raw Chocolate Hedgehog Truffles
MAKES 15 TRUFFLES
These truffles taste similar to the chocolate hazelnut spread that’s found in so many kitchens, but are lightened up for an energizing treat you can feel good about.
1/4 cup (60 mL) cacao nibs (found in many health food stores and grocery stores)
1 cup (250 mL) hazelnuts (roasted or raw)
1 cup (250 mL) pitted dates (about 15)
1/4 cup (60 mL) raw cacao powder or unsweetened cocoa powder
2 Tbsp (30 mL) coconut oil, melted
1/8 tsp (0.5 mL) sea salt
Line baking sheet with parchment paper and set aside. Add cacao nibs to a plate and set aside.
In food processor, pulse hazelnuts until a course flour forms. Add dates, cacao powder, coconut oil and salt. Pulse until fully combined and sticky. Transfer to large bowl and chill for 1 hour.
Roll chilled mixture into balls, then into cacao nibs and place on prepared baking sheet. Chill until firm. Transfer to sealed container and store in refrigerator for up to 2 weeks.
Each serving contains: 143 calories; 2 g protein; 8 g total fat (2 g sat. fat, 0 g trans fat); 21 g total carbohydrates (16 g sugars, 3 g fiber); 20 mg sodium
Coconut Goji Berry Snowball Truffles
MAKES 10 TRUFFLES
This elegant truffle showcases fragrant coconut, rich in healthy fats, and vitamin C-packed goji berries.
1 1/4 cups (310 mL) unsweetened dried coconut, divided
3 Tbsp (45 mL) coconut oil, melted
2 Tbsp (30 mL) maple syrup
1/2 tsp (2 mL) vanilla extract
1/8 tsp (0.5 mL) sea salt
1/4 cup (60 mL) goji berries
Line baking sheet with parchment paper and set aside. On a plate, add 1/4 cup (60 mL) dried coconut and set aside.
In food processor, blend 1 cup (250 mL) dried coconut until it becomes a thick paste and mixture can be pressed between two fingers. Add coconut oil, maple syrup, vanilla, salt and goji berries. Pulse to combine.
Press mixture between your hands to form rough truffles. Roll lightly on plate of coconut to coat loosely. Transfer to prepared baking sheet and refrigerate for at least 1 hour. Transfer to sealed container and store in refrigerator for up to 2 weeks.
Each serving contains: 137 calories; 1 g protein; 11 g total fat (10 g sat. fat, 0 g trans fat); 8 g total carbohydrates (6 g sugars, 2 g fiber); 34 mg sodium
Chocolate Avocado Tea Truffles
MAKES 15 TRUFFLES
You won’t taste the avocado in these creamy treats infused with the world’s tastiest superfood duo—chocolate and tea.
2 ripe avocados, pitted and flesh scooped out
2 Tbsp (30 mL) coconut sugar or light brown sugar
1 Tbsp (15 mL) cocoa powder
2 tsp (10 mL) loose-leaf Earl Grey tea
1 tsp (5 mL) orange zest
1 tsp (5 mL) vanilla extract
1/2 cup (125 mL/3 oz) dark chocolate chips, melted
1/4 cup (60 mL) shelled, unsalted pistachio, finely chopped
Line baking sheet with parchment paper and set aside.
In food processor, combine avocados, sugar, cocoa powder, tea, orange zest and vanilla. Puree until smooth. Add melted chocolate and blend again until fully incorporated. Transfer to bowl, cover and chill in the refrigerator for 2 hours, until mixture has firmed up but is still pliable (if not, allow to sit at room temperature until it can be rolled).
Add chopped pistachios to a plate. Scoop out chilled mixture, roll into balls, roll balls in pistachios and place on prepared baking sheet. Chill for 30 minutes until firm and transfer truffles to sealed container. Store in refrigerator for up to 5 days.
Each serving contains: 97 calories; 2 g protein; 7 g total fat (2 g sat. fat, 0 g trans fat); 8 g total carbohydrates (4 g sugars, 3 g fiber); 4 mg sodium