Decadent Chocolate “Larabar” Truffles

With a few simple changes to my Toasted Nut Larabar Ball recipe, I have a delicious and decadent treat. While the toasted nut version is the perfect snack, this version is the perfect treat. Completely sweetened with the dates, and whirled with coconut flakes, nuts, and coconut oil, this treat is also using completely natural and good for you ingredients. A guilt free treat, that tastes anything but.

It really almost reminds me of chocolate truffles! But this version is higher in protein (with the nuts) and higher in good for you coconut oil. Just one of the many variations I am sure are possible with this method!

My family loved them. Then again, doesn’t chocolate always make a hit?

Oh, and I finally have a facebook page for this site! I am really excited about it as it will give me the opportunity to share important links with you, have discussions about important topics, and even just share what’s on my plate that day. I hope that you “like” it so that you can follow along on facebook! I would love to see you there as I believe it will give me a new place to interact and relate to my readers.

Decadent Chocolate “Larabar” TrufflesMakes about 20 truffles

    20 dates, pitted
    1 cup of coconut flakes, fine
    1/4 cup of coconut oil
    Heaping 3/4 cup of walnuts, pecans, or nut of choice
    2 ounces of unsweetened chocolate, finely chopped
    1 teaspoon vanilla
    A few dashes of unrefined salt

1) In a food processor, combine the pitted dates, coconut flakes, and coconut oil. Process until the mixture is finely ground.

2) Meanwhile, toast the nuts in a pan over medium heat, stirring to prevent burning, until lightly browned and toasted. Add the to food processor and process until the nuts are in very small pieces (some even completely ground)

3) In the warm pan, add the chocolate to melt. If you need a little more heat, put on the very lowest heat on the stove, just until melted to prevent burning. Scrape into the food processor and add the salt and vanilla. Process until well mixed.

4) Scrape into a bowl and place into the refrigerator until the mixture hardens enough to hold together into balls (about 30 minutes). Roll into balls and place on a plate or in a container and then harden completely in the refrigerator. Keep cool until you serve and enjoy!

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I love beautiful and simple food that is nourishing to the body and the soul. I wrote Fresh: Nourishing Salads for All Seasons and Ladled: Nourishing Soups for All Seasons as another outlet of sharing this love of mine. I also love sharing practical tips on how to make a real food diet work on a real life budget. Find me online elsewhere by clicking on the icons below!

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    • KimiHarris says

      These should last at least several weeks, if kept cool. I keep them in the refrigerator, but as long as they are in a cool room, they should probably be fine (they could soften too much if they get to warm).

  1. Tina says

    Have you tried making these into bar shapes instead of the truffles? I just wondered if they’d hold up if a little flatter etc.

  2. Melissa says

    I’ve never used coconut oil before because I’m not sure if I should measure it solid or warmed and melted.

  3. Ruth says

    Sounds like winner, but I don’t like dates (or figs, for that matter). Any ideas for a good replacement?

    • Evelyn says

      Have you had a brand name larabar before? Dates are the base for them as well. I don’t think you will probably taste the dates in them. My MIL doesn’t like dates or raisins (or so she says) but she loves when I make the protein bars or snacks etc that are mostly dates for sweetness with other flavors for masking.

  4. says

    I love these types of treats….less guilt. I posted a similar date treat a while back on my blog. These really are so versatile in what flavorings you can add.

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