This recipe for vegan and gluten-free Healthy Almond Truffles was created by Miryam Quinn Doblas, Registered Dietitian (RD). Although you don’t usually think of truffles as being healthy, this recipe is made only from all natural, nutrient-dense ingredients and contains no added sugars. They’re packed with health benefits from almonds, including protein, dietary fiber, heart-healthy fats, antioxidants and minerals. The gorgeous reddish color makes them a perfect treat to celebrate Valentine’s Day, but you can enjoy them anytime you have a sweet tooth. Find other delectable recipes like this one on Nuts.com’s blog.
The base of the truffles is made from a mixture of blanched almond flour, almond butter and pitted dates. Almond flour is a gluten-free alternative to wheat-based flours, and it’s super handy because it serves as a one-to-one substitute for all purpose flour. It’s also low in carbohydrates, and packed with protein, fiber and healthy fats. For a double punch of almond power, the almond butter lends extra nutrition and also serves as a binder to help the truffles keep their shape. Potassium-packed pitted dates are naturally sweet so there’s no need to add extra sweeteners to the recipe.
Miryam creatively made the reddish coating for these truffles out of crushed freeze-dried raspberries and shredded coconut. This mixture lends the truffles the perfect tint of color and fruity flavor. To accentuate the Valentine’s theme, you can even shape them into hearts. The truffles only take about 15 minutes to make, and you can store them in the fridge for several days. You’ll have delicious, good-for-you treats the whole week long! That is, if you can refrain from eating them all within a couple days.
- 1 Cup pitted dates
- ½ Cup almond flour
- 2 Tablespoons almond butter
- 2 Tablespoons water
- 1 Tablespoon flaxseed meal, optional
- 1/3 Cup freeze-dried raspberries
- 2 Tablespoons unsweetened shredded coconut
Place the pitted dates, almond flour, almond butter, water and (optional) flaxseed meal in a food processor and pulse until they come together, about one minute. Form the mixture into 14 to 16 round truffles.
For the coating, place the freeze dried raspberries in the food processor and pulse until they are pulverized, about one minute. Add the shredded coconut and mix together. Spread this raspberry mixture over a plate and roll each of the truffles in it to coat them.
Place the truffles in the fridge for 20 to 30 minutes to firm up. Keep them refrigerated until they’re ready to eat. The truffles can be stored in the fridge for up to one week.