Quick & Easy Honey-Sweetened Truffles
I am so stoked about this recipe! It’s by far one of the best healthy recipes I’ve discovered to date. And it’s easy, too!
Karen from Abundance on a Dime emailed me her version of my tweaked recipe for Healthy Chocolate Oatmeal No Bake Cookies — and I took her version and tweaked it again.
The end result? These Honey-Sweetened Truffles.
You’ve got to try them. Even my husband said they were really good. 🙂
Quick & Easy Honey-Sweetened Truffles
- 1/2 cup honey
- 1/4 cup coconut oil
- 4 Tablespoons cocoa powder
- 1/2 cup peanut butter
- 1/2 cup coconut
- 3/4 cup uncooked oats
- 1/3 cup dried cranberries or raisins
- 1/2 teaspoon cinnamon
- coconut for coating (you could also use oats or ground flax seed)
Combine the honey, coconut oil, cocoa powder, and peanut butter together in a saucepan. Heat on medium-low until melted together.
Remove from heat and add in coconut, oats, cranberries, and cinnamon. Chill for 30 minutes until mixture firms up enough to roll into balls (I just let it cool on the countertop for an hour).
Shape into balls, roll in coconut, and store in the fridge. These should firm up more when they are refrigerated.
Makes 15-20 truffles.
Recipe adapted from Abundance on a Dime.
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25 Comments
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Charity says:
Can’t wait to try this.
You should try this recipe. I haven’t been eating
Sugar for the last ten months and my sis n law
Just discovered this recipe for chocolate.
Haven’t not had chocolate in so long I think it’s absolutely
Wonderful!
1/2 cup coconut oil
1/4 cup cocoa powder
1/4 cup maple syrup
1/4 tsp powder NOW better stevia
Pecan pieces if you like nutsMix together and spread in a 1/4 inch thick (or so)
Layer on a pan or plate. Freeze until harden.
I love it! And my kids think it is great! -
Amy says:
These look great! Thanks for posting. I love your recipes.
What kind of coconut are you using that is tasty but not sweetened? -
Elisa says:
Hi, I am curious why you are going no gluten right now. I understand the no sugar and no coffee, but what is so bad about gluten? I hear so many people going off of it now-a-days, but I don’t know why . . .
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It’s an experiment my doctor suggested to see if it clears up some issues I’ve been experiencing.
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I’m so glad you enjoyed them as much as my family does, Crystal! I will probably make them all summer with peanut butter, too – the sunflower seed butter is just a great option for sending to school when you need everything to be nut-free. And thanks so much for sharing my recipe on your blog 🙂
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Charity says:
Your photography is excellent; those pictures look like they belong in a cookbook! Wow!
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Crystal J says:
These are delicious ! I sprinkled coconut into a brownie pan (with the dividers), then spooned the mixture into each square. I then sprinkled coconut over the whole thing. After chilling in the fridge, I had honey sweetened bars ! I found that this wasn’t as messy as making the balls.
Is this recipe gluten free ?
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Delicious and healthy ! I am a RN and have seen many people with digestive issues and/or allergies have resolution of their symptoms by following a gluten-free diet. I am going to try eliminating gluten from my diet as well.
Thanks for all of the great ideas on your blog!
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Tara H says:
I made these and they are wonderful! My husband liked them too, which is a big plus! 🙂 Often when we have a get-together at church I’ll make something like this for myself and another lady who doesn’t eat cake. I ended up sharing several of these with other people Sunday night, and they were a huge hit! I always love people’s reactions…”Wow, these are heathy!? They’re so good!” Yep! 🙂
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Heather says:
I scooped the mixture into mini muffin cups and topped with a pinch of coconut to make it a bit easier (though not as pretty). This recipe (http://www.practicalpaleo.blogspot.com/2011/06/primal-fudge.html) is really good too. I used peanut butter and sweetened it with maple syrup. Yum!
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Amanda C says:
I made these today to freeze for when my baby comes — I know they will disappear QUICKLY. They are SO stinkin’ good.
susie 
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