Decadent Chocolate Truffles (Low Fat and Sugar Free!)

Chocolate. If you can’t tell by now I am a huge fan of chocolate! Lucky for me, I have a husband who isn’t. So that means more for me, yay! When we first got married he knew the way to my heart was a box of chocolate covered anything. So on an anniversary, birthday, holiday, you name it- he bought me a box of fancy chocolates. They were so good and I always had a hard time stopping at just one. I was a nice(ish) wife though and shared the ones with the white chocolate 🙂 But the rest was all mine.

Some years have passed and that box of chocolate is just not as appetizing as it was back then. I am slightly sensitive to milk and the unhealthiness of it all just turns me off and hurts my stomach. But that doesn’t stop me!


I have come up with a super smooth, rich, gooey chocolate truffle that is made with all natural ingredients. I no longer need that box of junk that kills my stomach and adds on unwanted weight. These are the perfect cure for that chocolate craving as well.

I store them in the fridge, but you can also freeze them to have for a longer time and pick one out when that craving hits.
A lot of truffles with dates call for nuts, but I wanted these lower in fat and with a smooth consistency. You can definitely add anything from shredded coconut to peanut butter for a different texture and flavor. Sounds good even thinking about it!

Decadent Chocolate Truffles
1 1/2 cups or 15 medjool dates, pitted and at room temperature
5 Tb unsweetened cocoa powder, plus more for rolling
a pinch or two of sea salt
1-3 Tb rice milk, you can use any milk or even water
1/2 Tb coconut oil, optional but if you have it-use it!

Start by placing all the dates and 1 Tb milk in a food processor and start blending. You want to blend till it becomes light brown and looks very smooth. Add more milk a tablespoon at a time if needed. Then add in cocoa powder and sea salt. Blend again till mixed it. Add in coconut oil if using. Make sure it is blended really smooth and scrape down the sides as you go.
Place the mixture in the freezer to firm up for about 10 minutes.
Place about 1/4 cup of cocoa powder into a bowl. You can also use powdered sugar, chopped nuts or shredded coconut to roll them in.
To roll into balls I used a small cookie scoop. Place a small amount into your palms and roll into a ball. It may be a bit sticky, but once you roll it into the powder it should be easier to handle.
Roll into your coating of choice and place into little paper cupcake holders or into any storage container.
The size I made came out to 13 truffles.

Enjoy!