Looking for a fun hands on cooking activity that doesn’t overload your little ones with processed sugar? Think beyond sugar cookies this season and try your hand at these easy triple chocolate truffles. 

Triple Chocolate Truffles

Makes about 10 truffles

7 medjool dates, pitted

1 cup pepitas

3 tablespoons unsweetened cocoa powder

1 tablespoon raw honey

1 teaspoon vanilla extract

¼ teaspoon cinnamon

pinch of salt

4-5 ounces 85% dark chocolate or higher, melted

¼ cup mini chocolate chips

1 tablespoon coconut oil

Place a small skillet over medium heat and add tablespoon of coconut oil.

Toss in pumpkin seeds to begin to roast, moving them around often, being sure not to burn them. Cook pumpkin seeds for about 3-5 minutes, until they become fragrant and slightly browned.

Add to food processor and pulse until they are completely broken down into a pumpkin seed meal. Then add dates and puree. Lastly, add cocoa powder, honey, vanilla, cinnamon and salt and blend. It will form a big dough-ball.

Tear off pieces of the ball and roll into balls.

Melt your chocolate in the microwave or double boiler then place in a bowl for dipping. Also add your chocolate chips to a separate bowl. Push a toothpick into your ball, dip it in the chocolate halfway up the ball, then dip into your chocolate chips. Place on a parchment paper covered plate. Repeat with all your truffles.

Place in refrigerator for the chocolate to harden and set. Store leftovers in a container in the fridge. 

Chocolate truffles made with dates and coconut oil

 

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