Root + Savor

Connecting with food in a healthy way

Bitter

By Leave a Comment

Keto Chocolate Truffles

Jump to Recipe

These creamy, nut butter Keto Chocolate Truffles are made with only 4 ingredients! Perfect for a dessert or chocolate fat bomb snack!

Keto Chocolate

What I love about these keto chocolate truffles is that they require zero double-boilers or a fancy candy thermometer. They are fool proof and easy to make.

Ingredients you’ll need:

-cocoa powder

-nut butter

-coconut oil

-sweetener (optional)

Then you can go from there and add some fun toppings like flaky sea salt, cinnamon, cacao nibs or slivered almonds. Or even some freeze dried raspberries, coconut flakes or chia and hemp seeds!

I’ll often get inspiration by walking through the chocolate bar aisle in the health food store. And then I’ll want to buy all the pretty packaged chocolate but then remember I can make it at home! 

Here I’ve just used an ice cube tray that is rubber on the bottom for an easy pop out! I store these chocolates in the freezer or fridge because the coconut oil gets a little melty when left out for too long. Then you can transfer the chocolate to a mason jar and have a chocolate truffle whenever you want 🙂

If you are a dark chocolate fan like me, then you’ll love these! If you aren’t so much of a 100% dark chocolate kinda person, have no fear, cause you can add stevia or maple syrup or honey and AS MUCH AS YOU WANT. Okay, but don’t go overboard, cause really, that nut butter makes it so creamy and a lil sweet that you really don’t need a lot of extra sweetener.

If you are on the Keto train right now, these are the perfect snackers with no added sugar. What also makes them Keto is they are low carb. I’ve only tried using organic liquid stevia but I’m sure you could try other varieties out there too. Remember, you just need a few drops of liquid stevia because it’s very concentrated.

Really, why wouldn’t you always have these keto chocolate truffles on hand? I don’t know why I wouldn’t either. So, looks like I need to make another batch 🙂 And if you are on the chocolate kick, may I suggest making my chocolate peppermint fudge?

The great thing about these chocolate truffles is that the recipe is loose enough to make room for variations. If you’d prefer to use grass fed butter rather than coconut oil, the texture of the truffles will be that–a little more buttery and chewy! Or if you want to try adding a little bit of heavy cream or coconut cream (start out with 2 tbsp) then you’ll also get a similar smooth texture. You can also opt out completely from the nut butter or even use less of the amount. But why would you do that? Alright, we have an action plan here now.

Print

Keto Chocolate Truffles

Servings 16

Ingredients

  • 1/2 cup coconut oil or grass fed butter
  • 1/2 cup cocoa powder
  • 1/2 cup almond butter or other nut butter cashew butter would be really creamy!
  • 1/4 tsp stevia or other sweetener to taste adjust measuring if using liquid
  • optional toppings coconut flakes, freeze dried strawberries, hemp seeds

Instructions

  1. Melt coconut oil or grass fed butter on low heat. Stir in almond butter until fully incorporated. Mix in cocoa powder until dissolved.

  2. Add stevia and taste the chocolate mixture. Then pour chocolate into a glass measuring cup with a spout and divide into the rubber ice cube molds. Place in freezer until fully solid (about 45 minutes). Pop the chocolate truffles out, place them in a mason jar and store in the freezer or fridge!

  3. Fun pptional add ins are flaky sea salt on top of chocolate molds (place in freezer for a couple minutes to get a little solid before topping with sea salt so it doesn't drop), chia seeds or cacao nibs! 

Recipe Notes

Storing the chocolate truffles in the fridge will give them a softer texture than in the freezer. If keeping for a few weeks, store in freezer to last longer. 

By Leave a Comment

Watercress Almond Pesto

Would you believe me if I told you I didn’t like pesto until now? Yea, I was that girl that didn’t like it at all. Until this day. Because say hello to watercress. It is a part of the mustard family which makes the flavor a bit peppery and nutty. Which is exactly what I want my pesto to taste like.

What is watercress? Well it’s similar to kale as it helps improve bone health, anti-inflammatory, supports heart health and is a superfood! And if that’s not enough to convince you, let me just say that watercress is the top powerhouse vegetable. So find it and your grocery store and bring it home today, cause we are about to make some pesto!

So smooth, so bright and flavorful. Nutty, lemony, garlicky. Yep, I think I just made that a word.

And now that I’m a believer in pesto, I’m realizing I’ve been missing out on all the pastas and sandwiches and chicken that pesto makes so much better. But I’ve found that watercress just provides the best flavor combination and then adding in the almonds balances this popping dish that can stand a lone. Unless you want to pour it over your roasted veggies and spaghetti squash and pizza because that’s perfectly acceptable.

And in this pesto, you’ll notice I’ve left out the cheese, but that’s also totally fine if you want to add it because I’m definitely not against cheese, like some good sharp parmesan. Also, I like to add more lemon juice at the end to taste that tang and if you want to mix in some more fresh parsley, that’s okay too! Don’t forget the tahini, which if you try it by itself will almost taste a bit bitter but also a little like peanut butter and both of those things are good 🙂

Print

Watercress Almond Pesto

Ingredients

  • 1 bunch watercress about 3 oz.
  • 1/2 cup fresh parsley chopped
  • 1 cup almonds
  • 1/2 cup olive oil or more
  • 2 tbsp tahini
  • 3 garlic cloves chopped
  • juice from 1 lemon
  • sea salt & cracked pepper to taste

Instructions

  1. Toast the almonds in a cast iron pan. Add garlic cloves to food processor with lemon juice and tahini. Add almonds until blended. Mix in watercress and parsley and then slowly pour the olive oil in until everything is incorporated. Season with sea salt & pepper to taste!

    Notes: If you want your pesto thinner, you can add a little water or more olive oil.