Dark Chocolate Covered Sunflower Truffles

OK yes, I know cut back go clean. THESE are really, truly I promise! So simple, quick and you can change them up with a whim. I was having a young, old friend coming for lunch and decided to do the salad spread even made my own homemade Better Beets and Avocado Dressing. I was staying clean the whole way and then thought dessert… can’t leave that out and this amazing recipe made its debut in my life and I hope yours. I know they exist elsewhere online but I’ve never eaten one or made them before. So here you go and I must admit, they are my new “go to” chocolate fix!

Dark Chocolate Covered Sunflower Truffles
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Servings Prep Time
12 truffles 20 minutes
Cook Time Passive Time
5 minutes 5 minutes
Servings Prep Time
12 truffles 20 minutes
Cook Time Passive Time
5 minutes 5 minutes
Dark Chocolate Covered Sunflower Truffles
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings Prep Time
12 truffles 20 minutes
Cook Time Passive Time
5 minutes 5 minutes
Servings Prep Time
12 truffles 20 minutes
Cook Time Passive Time
5 minutes 5 minutes
Ingredients
  • 1/3 cup sunflower seed butter or Tahini
  • 1 tbsp ghee or organic butter
  • 1 tbsp coconut oil
  • 1 tbsp raw honey
  • 2 tsp homemade vanilla or store bought
  • 3/4 cup almond flour
  • 1/4 cup toasted almonds toast, then chop
  • 1/4 cup dried cranberries chopped-optional
  • 1/4 cup mini chocolate chips I use Enjoy Life Dark Chocolate Chips
Dark Chocolate Topping
  • 2/3 cup mini chocolate chips
  • 1/4 tsp dried coffee flakes optional-or 1/2 tsp for a boost!
  • dash ground cinnamon optional
  • dash himalayan salt optional
  • splash homemade vanilla
  • 1 tsp ghee or coconut butter
  • chopped almonds for dusting the tops
Servings: truffles
Units:
Instructions
  1. Place the sunflower seed butter, ghee, coconut oil, raw honey and vanilla in a medium mixing bowl.
  2. Mix with a spoon until it is well blended. Add Almond meal and mix well.
  3. Toast the almonds and chop. Save half of the chopped almonds to sprinkle on the tops!
  4. Add chopped almonds, 1/4 cup chocolate chips and cranberries. Use your hands and mix well. I left my cranberries whole but would suggest chopping them a little. It would make it easier to form smaller truffles. You can also use dried apricots or any other dried fruit you love.
  5. Form into small balls and place them on a cookie sheet or tray covered in baking paper. You'll use the same tray in a few minutes to set the balls back on after you dip them in the melted chocolate chips. Place them in the freezer while you prepare the topping.
Dark Chocolate Topping
  1. Place all the ingredients in a double broiler, microwave and melt until all ingredients come together. I used a different method for melting. I boiled water in my kettle and filled a large bowl with boiling water and set a smaller bowl in the hot water. Then I added the topping ingredients. It was easier to dip the truffles.
  2. Take the truffles out of the freezer and dip them in the chocolate topping and immediately sprinkle with the chopped almonds.
  3. Store in the refrigerator on the tray for 30 minutes. Transfer them to a storage tin and replace in the fridge. Remove 15 minutes before serving so they are room temperature or sneak a cold one now and then!
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2 Comments on “Dark Chocolate Covered Sunflower Truffles

  1. ccccccccan you add a change for those with nut alergies.. flas meal?? sesame seeds
    or???l

    • I’d try using coconut flour. Never have but It might work. I used Sunflower seed butter (Tahini) for these. You can also omit the almonds.

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