THESE DARK CHOCOLATE TRUFFLES are a chocolate lover’s dream. Even better, they are paleo-friendly, sugar-free and bulletproof-approved. Sweetened using Lakanto, one of the most amazing products for whipping up treats on a whim, they are everything decadent but still incredibly healthy. Lakanto, a natural zero-glycemic sweetener made of erythritol and monk fruit (luo han guo), is a game-changer for anyone who hasn’t given it a try. It tastes like the real deal and doesn’t have a bitter aftertaste like Stevia, making it easier to transition into a sugar-free lifestyle.
Monk fruit has been used for thousands of years and is a cornerstone to Chinese herbal medicine. It is known to increase qi (life energy) and well-being, which is why it’s known as ‘The Immortals Fruit’. The erythritol is a non-GMO sugar alcohol that doesn’t upset digestion like other common sugar alcohols, such as mannitol and sorbitol. Sugar alcohols occur naturally in foods, so they have been part of the human diet for centuries, but what really sets erythritol apart from the rest is that it’s created from a fermentation process as opposed to hydrogenation.
So back to the truffles, there’s no guilt in eating these sweet treats, which are also packed with collagen and tocos. These two super ingredients do wonders for your skin with the tocos (short for tocotrienols) acting as a bioavailable source of vitamin E for antioxidant power. Both are also known to promote healthy skin and connective tissue.
Paleo raw cookie dough truffles
[Makes 16 truffles]
For the raw cookie dough:
3/4 cup almond flour
3/4 cup desiccated coconut (ground up)
1/4 cup Lakanto
2 tbsp Sun Potion tocos
2 scoops Vital Proteins marine collagen
4 squares chopped dark chocolate (90%)
2 tbsp chopped walnuts
2 tbsp coconut oil or ghee
2 tbsp coconut milk
For the chocolate sauce:
50g 99% dark chocolate (chopped)
1 cup coconut milk
2 tbsp powdered Lakanto
1. Mix the cookie dough ingredients in a bowl and form into one big ball. Place in the fridge while you make the chocolate sauce.
2. In a saucepan, heat the cup of coconut milk and add in the Lakanto. Bring to a boil and then add in the chopped dark chocolate. Stir until the chocolate is completely melted.
3. Line a baking sheet with parchment paper.
4. Take out the cookie dough from the fridge. Form into 16 balls and use a fork to dip them into the chocolate sauce. Place on the parchment paper.
5. Let the truffles cool in the fridge until the chocolate solidifies.