Smooth Moves Antioxidant Truffles
APPROXIMATE MACROS u003cbru003e2 servingsu003cbru003eu003cbru003eu003cstrongu003efor 2 truffles (12 servings total)u003c/strongu003eu003cbru003eu003cstrongu003ecalories:u003c/strongu003e 155u003cbru003eu003cstrongu003eprotein:u003c/strongu003e 3 gu003cbru003eu003cstrongu003ecarbohydrates:u003c/strongu003e 20 gu003cbru003eu003cstrongu003efiber:u003c/strongu003e 5.5 gu003cbru003eu003cstrongu003esugar (natural):u003c/strongu003e 12 gu003cbru003eu003cstrongu003efat:u003c/strongu003e 7 gu003cbru003eu003cstrongu003esaturated fat:u003c/strongu003e 1.5 gu003cbru003eu003cbru003e3 servingsu003cbru003eu003cstrongu003efor 3 truffles (8 servings total)u003c/strongu003eu003cbru003eu003cstrongu003ecalories:u003c/strongu003e 230u003cbru003eu003cstrongu003eprotein:u003c/strongu003e 4.5 gu003cbru003eu003cstrongu003ecarbohydrates:u003c/strongu003e 30 gu003cbru003eu003cstrongu003efiber:u003c/strongu003e 8 gu003cbru003eu003cstrongu003esugar (natural):u003c/strongu003e 17 gu003cbru003eu003cstrongu003efat:u003c/strongu003e 10 gu003cbru003eu003cstrongu003esaturated fat:u003c/strongu003e 2 gu003cbru003e
Servings 12 servings
Calories 155kcal
Ingredients
- truffle base: 2 oz freeze-dried blueberries 1 cup pitted medjool dates 1/2 cup dried prunes 1/3 cup creamy almond butter 2 tbsp ground flaxseed (flax meal) 1 1/2 tsp vanilla extract 1 tbsp unsweetened dairy-free milk, add more as needed pinch of sea salt 2 tbsp psyllium husk powder (choose organic 100% pure psyllium husk or psyllium husk powder with no additives) chocolate topping: 1/2 cup refined sugar-free dark chocolate chips 1 tsp coconut oil
Instructions
- prepare the base: add the freeze-dried blueberries, medjool dates, prunes, almond butter, flax meal, vanilla extract, dairy-free milk, and sea salt to a food processor.
- pulse the mixture: pulse several times, then process until a thick, slightly sticky dough forms. scrape down the sides as needed to make sure everything is evenly blended.
- add psyllium husk last: sprinkle in the psyllium husk powder and pulse again just until fully incorporated. this step keeps the texture smooth and prevents over-thickening while blending.
- form the truffles: line a tray with parchment paper. transfer the mixture to the pan and press it evenly into a flat rectangle about 3/4-1 inch thick. the dough will b sticky, so you can slightly wet the tips of your fingers to mold. should be about 6 in x 8 inch to create 24 small squares.
- freeze: place the pan in the freezer for about an hour, or until the mixture is firm enough to slice. cut into squares: remove from the freezer and cut into 24 equal square truffles.
- melt the chocolate: in a small bowl, melt the dark chocolate chips and coconut oil together until smooth (use 20-second microwave intervals or a double boiler).
- coat the tops: spoon a small amount of melted chocolate onto each square, spreading it gently to cover just the top. set and store: return the truffles to the freezer for 10–15 minutes, or until the chocolate topping hardens. store in an airtight container in the fridge for up to 1 week, or freeze for up to 2 months.