Truffles are normally made with a lot of butter. Here, I used yogurt instead, which creates light truffles with less fat and more protein, depending on the type of yogurt you pick, and a smooth, melt-in-your-mouth fudgy texture.
Ingredients and Substitutions
You only need 5 ingredients for the truffle batter (I know, I forgot the coconut oil and chocolate chips on the picture).
Dairy-Free Yogurt – Use a thick, creamy option like coconut yogurt for the best texture. Any other yogurt would also work. Unsweetened Cocoa Powder – Choose a quality unsweetened cocoa powder for a deep chocolate flavor. Maple Syrup – Maple syrup adds a subtle sweetness without overpowering the chocolate taste. Agave syrup, date syrup, or coconut nectar are good swaps and may adjust the flavor slightly. Coconut Oil – This is crucial for achieving the right texture, as it firms up the truffle mixture. For a neutral taste, choose refined coconut oil; for a coconut flavor, go with unrefined coconut oil. Avoid other oils, as they won’t provide the same texture. The only possible alternative is cacao butter as it has a similar melting point as coconut oil. Dark Chocolate Chips – Choose chips with 55-70% cocoa content for a balanced sweetness. If you prefer a less sweet truffle, go for 70% dark chocolate chips. Avoid over 85%, which can make the truffles very intense.
How to Make Healthy Truffles
It’s a really easy recipe to make. All it takes is less than 10 minutes of prep time and a mixing bowl.
Carine’s Tips
I’ve got a few more tips for you to make sure you make the best truffles.
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