Luscious Truffles

Serves 12


Luscious Truffles are vegan and very yummy! A chocolatey low-carb treat packing 4 grams of protein & 4 grams of fiber per Luscious Truffle!


What You’ll Need:

A Food Processor

Measuring Cups & Spoons

Bowls For Your Nuts & Coconut

A Mini Ice Cream Scoop

A Small Bowl Filled With Water

A Serving Platter



 1 Cup Dried Apricots, Unsulfured (8 Ounces Weighed), Lightly Soaked If They Are Very Dry

1/2 Cup Walnuts Pieces

1/4 Cup Raw Cocoa

2 Tbsp Chambord (Raspberry Liqueur)

2 – 3 Scoops of Stevia, Optional

1/4 Cup Unsweetened Coconut, Fine Flakes

1/4 Cup Pistachios, Ground

1/4 Cup Walnuts, Ground


How To Put It Together:

1) Set up an assembly line for your truffles by preparing three bowls for the ground nuts and coconut; one for walnuts, one for pistachios and one for your coconut. Have your serving platter nearby.


2) Into the food processor, add the dried apricots, walnuts, raw cocoa and the Chambord. Process until well mixed and smooth, scraping down the sides of the bowl as needed. Taste the mixture: if your apricots are particularly tangy, you may want to add the optional scoops of stevia to adjust the sweetness to your personal. taste. Transfer the mixture to a small bowl.


3) Using your mini ice cream scoop, portion a scant half a scoop of the truffle mixture and release the little ball of chocolate into the palm of your hand. Roll the truffle into a ball, dipping your hands into  your water bowl, if they start to get too sticky. Place the truffle in one of the nut bowls or coconut bowl. Repeat this process, distributing your truffles evenly between the pistachio, walnut and coconut bowls.


4) Roll the truffles through the nuts and coconut; place them on the serving plate. Refrigerate them for a couple of hours to allow them yo get firm. Alternatively, I like to do what I call ‘a quick cool’. I put the truffles in the freezer for about 40 minutes to firm them.


5) Serve and enjoy!


Nina’s Tasty Tip:

Look for unsulfured apricots for this dish….no need for extra chemicals in your truffles. You will be able to tell the difference between the two through the color. Sulphured apricots will have maintained their ‘apricot’ color, that’s why manufactures use it. Unsulphured apricots will be brown. Browning naturally occurs in the drying process.



170 Calories
4 grams of Protein
17 grams of Total Carbohydrates
9 grams of Sugar
4 grams of Fiber
10 grams of Total Fat
4 grams of Saturated Fat
0 grams of Trans Fat
0 mg of Cholesterol
6 mg of Sodium
21% RDA Manganese
9% RDA Copper
5% RDA Magnesium
5% RDA Vitamin B6
5% RDA Phosphorus
• Glycemic load: 7