Choc Fudge Christmas tree truffles!
My bestie asked me to make a healthy version of the viral pinecone truffles that are alllll over the inetnet (and by internet I mean Instagram) and just between you and me I have no business getting all artsy with my snacks I honestly dont have the skillz and/ or patience for it which is why we ended up with Christmas tress instead of pinecones because after 3 failed attempts I still couldn’t get them to look anything like the cute little pinecones everyone else was making but, somehow I accidentally ended up with these Christmas trees and . . . I kinda love how stout, stocky and just adorable they are!
Did I mention delicious?! because let me tell you, these healthy, choc fudge Christmas tree truffles are deeellliiissshhhhhh!
think —> brownie batter meets cookie dough with a couple of crunchy flaked almonds nestled under an adorable little shell of espresso infused dark choc!
I mean can you even with how fudgey they are?!
If you don’t want to get your pinterest / craft on you can simply just mix the almonds into the truffle filling (or leave them out) – roll them into balls and dunk in melted chocolate for a more classic style truffle but the trees are adorable and super fun if you’re feelin’ it but you might want to at least double the recipe because this is small batch (because it was all my poor shoulder could manage with them being more fiddly than any of my usual recipes) and once you’ve had one you will absolutely be wanting more!
subtly sweet, seriously chocolaty dangerously addictive . . . or is it addicting?! either way you wont be able to stop at one and I promise no one will even know they’re secretly healthy!
* Gluten Free * Dairy Free * Grain Free * Sugar Free * Low Carb * Paleo * Keto * Vegan Friendly *
From my super festive, chocolate loving heart to yours, enjoy xo
PS – if you’re a visual learner, click here for step by step video / to make – a – long with me. Let me know if you have any other questions.
Tasty Coconut Vanilla Cupcakes
- Cook Time: 1 hour
- Persons: 4
- Difficulty: Easy
- Ingredients
- for the brownie batter truffles –
- 1/4 C (30g) almond flour
- 1 tbsp (5.5g) cacao
- 1 tbsp (30g) almond butter
- 1 tbsp (20g) maple syrup
- 1 tbsp (15g) monk fruit sweetener – or granulated sweetener of choice
- 1/2 tsp instant espresso pwd) – opt but helps enhance the richness of the chocolate
- 1/2 tsp vanilla extract
- a BIG pinch of salt
- 1 scp collagen – opt but great for an extra hit of protein + hair, skin, nails & gut health.
- For the choc Christmas tree coating
- 1 C chocolate of choice (I like 85% dark)
- 1/4 C Flaked almonds
- Instructions
- Place all ingredients for the truffles into a small bowl and stir to combine
- Chill for at least 10 mins (up to overnight). The dough is pretty sticky at first so this allows it to set a little firmer which makes it easier to handle but also the flavours to . . . marry? emulsify?!/ become more cohesive?! just trust . . . its worth it!
- Roll the mixture between your palms until you have a small ball then gently pinch the tops to create a cone/oval-ish shape then place onto a lined tray (or plate). – click here if you want to see a video demo
- Repeat repeat repeat
- Starting at the base, press flaked almonds into the truffle, working your around and way up to the top, then place back onto your lined plate/tray.
I like to stick a toothpick in the top so I have something to hold onto to help maneuver / rotate the the truffle while dipping in the chocolate so I can get a nice even coating. This is optional but I find it very helpful for me and my clumsy / heavy handed self. - Pop the tray into the freezer and allow to set for around 10ish minutes. You want the truffles to be slightly firm when you dip in chocolate so the flaked almonds don’t fall out/off.
- A few minutes before you’re ready to get your truffles out of the freezer, melt your dark chocolate by your preferred method.
- Time to dip . . . I like to place on a fork, then use a spoon to drizzle the chocolate over each truffle, holding the toothpick to rotate and ensure its evenly-ish coated on all sides (see a demo here) . tap the fork on the side of the bowl, scrape the underside to drip / scrape off excess chocolate .
- Place the truffles back onto the lined tray and back into the fridge to set. As they’re already cold, the chocolate will set almost instantly so they’ll be ready to eat in just a few mins
- Dust each truffle with a icing sugar (or just a pinch of flakey sea salt) before serving (if you want)
- . Enjoy xo
Keep chilled
__________________________________________
Question of the day –
What’s your favorite festive treat? Last minute requests? LMK . . .
Feel free to share recipes, or links to your fave recipes in the comments below or on the Facebook page and please for the love of all that is good in this world when you do make your choc fudge truffles (or any of the recipes you find on this blog of mine) go ahead and snap a pic and share it either on the Facebook page, or tag me on twitter or Instagram. Sharing is caring remember.
Do it, do it You know you want to ox
__________________________________________
