They go by tempting names like White Chocolate and Peppermint or Salted bourbon with Butterscotch Fudge or with Eggnog and mini marshmallows. And you know when the sweets are this tempting, I can never stop at one piece. I sneak in for a piece here and there for sustenance. Most of these have cream, butter, sugar or even corn syrup. I even saw 2 ingredient recipes that use frosting and bisquik! Now, just because it’s the holidays, doesn’t mean we need to unnecessarily pack on the pounds!
Sorry to be a party-poopper but I need to fit in my jeans on Jan 2nd and not size up (even though the sales all around make it easier on the pocket).
Between the holiday parties, drinks, cookies and other desserts at office, we don’t need to contribute to the sugar overload. I wanted to make a healthier version of fudge. Pistachio and Chocolate fudge truffles fit the bill.
Made with 4 ingredients and naturally sweetened these have to find a place in your dessert bar. They are no cook, no bake truffles and come together easily. They can be customized many different ways, with different coatings ( coconut flakes, sprinkles, chopped nuts or cocoa nibs) to make them sweeter and appeal to different age groups.
Pair them with other natural desserts – like date truffles and you are bound to have enough to snack on without guilt. In fact I encourage Varun to eat them as the ingredients are all healthy.
Cheers to healthy desserts! Especially the ones that are as easy as this!
Fudgy Peanut Butter, Chocolate and Pistachio Truffles Recipe
For 8 – 10 balls
- 4 oz peanut butter, room temperature (creamy kind for a smoother truffle)
- 4 oz apple sauce
- 2 tablespoons sweetened dark chocolate powder
- 1/4 cup unsalted pistachios coarsely chopped
- 1 teaspoon canola oil or butter (to grease your palms while shaping the balls)
1. Beat the peanut butter and apple sauce till smooth (about a minute)
2. Add the dark chocolate and pistachios to the peanut butter and mix well.
3. Line a plate or pie pan with a wax paper. Spread the mix on the plate/pan till about 1/2 inch thick and then set it in the fridge covered with a foil.
Leave it overnight to firm up.
4. Grease your palms and shape them into balls.
As we are not using cream or butter or sugar, the ‘fudge’ is soft and it will be hard to cut them into bars. Keep them refrigerated in an air tight container. Though I doubt they will last long 🙂
Enjoy healthy holidays!
Today, at work, Shipra, told me to try making truffles with fresh dates. They are easy to make and kids eat them thinking they are chocolate. They are healthy, easy to make and all natural.
Only problem – I have never bought dates before. Call me crazy but I think they look like cockroaches! And I am scared of cockroaches. I may put on a brave front and be all cool and grown up about it if you are not family. But when no one is looking I scream, jump on the nearest couch or chair or even table and scream some more. They go about minding their own business and finally someone in the family turns up and takes care of the cockroach.
Eew, food and pests in same sentence don’t exactly sound appetizing. I hope I have not thrown you off already, bear with me…its gets better. I promise.
On the way home, we picked up some dates. Tunisian ones to be precise. Varun helped me pit them at home. Combined with cocoa powder, they tasted just like chocolate. This is a recipe where quality ingredients shine as there is nothing else to this than cocoa and dates. Roll the date-chocolate paste around nuts ( roasted almond, raisins or even pistachios) or filling ( caramel, coffee or custard) for a hidden surprise. I didn’t do any of that and they were still a hit.
Varun had a couple after dinner. And smiled and announced “chocolate”. Victory! I will have to ration them else he will eat them all at once!
Date Truffles Recipe
- 1 cup Arabic dates pitted
- 3 tablespoons cocoa powder
- 1 tablespoon butter or oil in a small bowl
- 1 tablespoon cocoa powder or coconut flakes for coating (optional)
1. Whirl the dates and cocoa powder till they are coarsely mixed in a blender.
2. Dump the mix into a large plate. Oil your palms and form truffle balls.
3. Coat the truffles in cocoa powder or in coconut flakes.
Store in an air tight container in a cool and dry place. Enjoy!