Date & Cocoa Truffle Popper Recipe
Author: Chef Kelly Yorke
Serves: 12 Servings
These truffle poppers are very low in cholesterol and sodium. They also provide a good source of dietary fiber and magnesium. They are quick and easy to make, do not require cooking or baking, and store well in a covered container at room temperature. The nuts, seeds, fruit and chocolate combination of these truffles makes them a good dessert choice for a diet program designed to manage hypertension.
- ½ lb. Pitted dates, coarsely chopped
- ½ cup Raw almonds, chopped
- ¼ cup English walnuts, coarsely chopped
- ¼ cup Flax seeds
- ¼ cup Sunflower seeds, unsalted
- ¼ cup Pumpkin seeds (Pepitas), unsalted
- 5 Tbls. Cocoa Powder, unsweetened natural
- ½ tsp. Vanilla extract
- Place all ingredients in a food processor or blender and process until the mixture is ground and clumps together in a ball.
- Moisten hands with water and roll teaspoon sized portions between your palms to create into bite-sized round balls.
- If desired dust the balls with some extra cocoa powder, chopped nuts, flaked coconut, or chocolate cookie wafer crumbs. Place balls on wax paper and store in cookie tin or Tupperware container.
Calories: 165, Fat: 9g, Carbohydrates: 19g, Sodium: 4mg, Fiber: 4g, Protein: 5g, Cholesterol: 0mg