It’s that time of year! January is an enticing month to make better, healthier changes. In reality, how many of us jump at the chance to give up our bad eating habits? We’d all rather keep eating holiday candy for the next year! But what most people don’t realize is that we can! When dessert is made in a healthy way, they should be a part of a healthy lifestyle!
Desserts like these cheesecake chocolate truffles are a fantastic start. Reward yourself with a dessert that is actually nutritious. These will even help you get in an extra serving of fruit! Gluten-free and vegan ingredients make these truffles light and healthy for everyone to enjoy! With the help of the Dessert Bullet, these truffles are even easy to make! Push a few items through, do a little mixing and molding and soon these scrumptious little bites are at your fingertips.
Chilled cheesecake truffles make a really decadent dessert that doesn’t seem healthy, in the least. Cover them in melted dark chocolate and you’ll see why we are so excited to get a jump on our resolutions this year!
Chocolate-Covered Cheesecake Truffles
- 1 Frozen Banana
- 5 Tablespoons Raw Coconut Butter, pressed firmly
- ½ teaspoon Fresh Lemon Juice
- ½ teaspoon Pure Vanilla Extract
- 2 dashes Stevia
- 7 Tablespoons Cocoa nibs or naturally sweetened dark chocolate chips, melted
- Cut the frozen banana in half. Push 1 half of the banana through the Dessert Bullet, followed by the coconut butter into a bowl. Push the coconut butter all together through the Bullet and immediately push the second half of banana through. Mix in the rest of the ingredients in the bowl except the chocolate and mix until everything is smooth and combined.
- Scoop out little balls with a small cookie scoop or spoon. Lay on a parchment lined baking sheet. Chill for 30 minutes.
- While chilling, melt the chocolate. Spoon or dip the truffles into the chocolate and placeback on the baking sheet. Freeze for another 45 minutes or until set. Enjoy! Keep leftovers in an airtight container in the freezer.
Yields 12-14 small truffles
-Annie Forsyth of Natural Sweet Recipes