Go Back
–+ servings
Dark Chocolate Turmeric Truffles (Paleo, Vegan)

Delicious Dark Chocolate Turmeric Truffles: Guilt-Free Indulgence

Dark Chocolate Turmeric Truffles combine indulgence and health benefits, making them a guilt-free treat.
Print Recipe Pin Recipe
Prep Time 15 minutes
Chilling Time 30 minutes
Total Time 45 minutes
Servings: 12 truffles
Course: Desserts
Cuisine: Paleo, Vegan
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 12 pieces Medjool Dates Naturally sweet and chewy
  • 1/2 cup Sunflower Seeds Healthy fats, keeps recipe nut-free
  • 2 teaspoons Turmeric Powder Earthy spice with anti-inflammatory benefits
  • 1 teaspoon Ginger Powder Adjust according to taste
  • 1/4 cup Cocoa Powder Unsweetened for depth of flavor
  • 2 tablespoons Maple Syrup Can substitute with agave syrup
  • 1 pinch Salt Essential for balancing flavors
For the Coating
  • 1 cup Dark Chocolate Rich, dairy-free coating

Equipment

  • Food Processor
  • microwave-safe bowl
  • Parchment paper

Method
 

Step-by-Step Instructions
  1. In a food processor, combine the Medjool dates, sunflower seeds, turmeric powder, ginger powder, cocoa powder, and a pinch of salt. Pulse until smooth and well-blended.
  2. Scoop out small portions of the mixture and roll them into bite-sized balls, about 1 inch in diameter. Place on a parchment-lined baking sheet.
  3. Chill the truffles in the refrigerator for about 30 minutes to firm up.
  4. Melt the dark chocolate in a microwave-safe bowl, using 30-second intervals, stirring until smooth.
  5. Dip each truffle into the melted chocolate, ensuring they are evenly coated. Allow excess chocolate to drip off.
  6. Return the coated truffles to the refrigerator for another 15 minutes or until the chocolate is set.

Nutrition

Serving: 1truffleCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 15mgPotassium: 200mgFiber: 3gSugar: 10gCalcium: 2mgIron: 5mg

Notes

Store truffles in an airtight container for up to 2 weeks in the fridge, or freeze for up to 2 months. Thaw before serving.

Tried this recipe?

Let us know how it was!