Low-sugar chocolate truffle recipe
This recipe for low-sugar chocolate truffles is one you won’t be able to resist. These deliciously moreish truffles make a wonderful doorstep present to leave for friends and family, and also look beautiful when wrapped in an elegant box or stashed in a recycled glass jar tied with a pretty ribbon.
Liz uses dates in this recipe, and the dates should be soft and sticky so that they blend well with the other ingredients. It’s also important to use both types of almonds – ground and whole – for their different textures in your low-sugar chocolate truffles.
They taste perfect served alongside a steaming mug of something delicious and also make the ideal post-dinner treat. Enjoy!
Looking for more low-sugar and sugar-free treats?
Cutting back on refined sugar while still enjoying a sweet treat or two can seem like mission impossible. To give you a helping hand, we’ve put together a guide so that you can weigh up your options when it comes to replacing refined sugar with a sweet alternative in your baking.
Watch Liz make low-sugar chocolate truffles
Discover more chocolate recipes
Dark chocolate is naturally high in iron, magnesium, copper and manganese (pretty good health benefits for such a chocolatey treat!).
- 40g ready-to-eat dried dates, roughly chopped
- 1/4 orange, zest
- 50g dark chocolate (90% cocoa solids), roughly chopped
- 25g whole almonds, toasted
- 10g ground almonds
- 1 tbsp just-boiled water
- 1-2 tbsp cocoa powder
- 20g cacao nibs (optional)
- Put the chopped dates in a mini food processor with the orange zest, dark chocolate and both types of almonds. Blend everything together to chop the ingredients finely, until the mixture looks crumbly.
- Add the boiled water and blend again to make a ganache. The heat of the water will just melt the chocolate enough to bring the mixture together.
- Spoon the ganache into a bowl and use a teaspoon to scoop up pieces about the size of a Malteser, and roll them into a ball. Do this until you have 16 balls.
- Sprinkle the cocoa powder on to a flat plate and toss the balls in it, or roll in cacao nibs for a little extra crunch. Pop them in the fridge to firm up, but take them out 10 to 15 minutes before eating. Store in an air-tight container for up to one week (if you can!).