Chocolate can be very difficult to avoid. So we say: don’t avoid it!
While most diets take a “don’t even think about it” approach to chocolate we feel a healthy, sustainable lifestyle is all about balance, moderation and healthy swaps.
Dark chocolate has half the sugar, four times the fibre and nearly four times the magnesium of milk chocolate. Dark chocolate also boasts more potassium, more immune supporting zinc and less cholesterol than milk chocolate. More than enough reasons to join the dark side!
So today we have this incredible chocolate truffle recipe for you – a dark chocolate alternative to milk chocolate Easter eggs just in time for the long weekend!
Ingredients
- ½ cup plain Greek yoghurt
- 150grams dark chocolate (I use 70% cacao)
- Various coatings (optional)
Method
- Melt chocolate of a low heat using your preferred method.
- Stir chocolate into yoghurt and blend well.
- Pop in fridge to set for 1 hour
- Remove from the fridge, take teaspoon size amount of mixture and roll into balls. You will need to work fast at this stage, as the mixture will begin to soften quickly due to the heat in your hands.
- Place onto baking paper and keep stored in the fridge.
Makes: 16, calories: 30 calories each (excluding coatings)
If you choose to coat the truffles, now is the time. We used a variety of different coatings including cacao, coconut, chia seeds and raw buckwheat.
These taste best if consumed within a few days.
Please note – the calorie count does not include various coatings.
Special thanks to Shelley Robb for the delicious recipe!
