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Healthy Pecan Pie Truffles (paleo & vegan)

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These Healthy Pecan Pie Truffles have all the delicious flavor of a classic pecan pie but packaged up in delicious, easy-to-eat balls! These truffles are packed with toasted pecan chunks surrounded by a gooey caramel-like filling, coated in dark chocolate, and topped with some flakey sea salt. This healthified candy is easy to make, requires no candy thermometer, corn syrup free, and made with better-for-you ingredients! A major upgrade to the traditional pecan pie. 
What Do These Healthified Pecan Pie Truffles Taste Like?

Imagine the filling of a classic pecan pie; ample toasty and crunchy pecan chunks clinging together in a just-perfectly-sweet and gooey caramel-like mixture. These Pecan Pie Truffles taste exactly like a traditional pecan pie, but we ditch the crust, ball-ify the filling, and smother those balls in a dark chocolate coating. And, of course, finish with some sea salt sprinkles for good measure. And while a conventional pecan pie is typically made with a hefty dose of corn syrup, these are sweetened with coconut sugar and use only real ingredients with absolutely no weird stuff! In fact, this recipe requires only 8 simple ingredients which I believe makes them taste even better than the pie it is inspired by!

How Do You Make Healthy Pecan Pie Truffles?

The best part about these no-bake Healthy Pecan Pie Truffles is that they are delicious and super easy to make! Unlike a pie, they are basically goof-proof and likely to be delicious even if some mistakes are made. And I always love a candy recipe that doesn’t require a candy thermometer! The less tools (aka dishes) the better!

Here’s a rundown of the steps:

  1. Toast the pecans in a hot 400 degree oven for 4-5 minutes. I highly recommend you not skip this step. It really brings out the deep nutty flavor of the pecans and the toasting gives the nut a good crunch that is glorious in contrast to the creamy caramel.
  2. Make the caramel mixture by heating together the coconut cream, coconut sugar, and coconut oil in a small pot. Let simmer a few minutes, then stir in the vanilla, nut/seed butter, and salt. Let set for a few minutes to thicken.
  3. Stir chopped pecans into caramel mixture.
  4. Freeze pecan pie filling to let the flavors meld and firm up so it can be rolled into balls. About 1-2 hours, but the longer the better.
  5. Scoop and roll filling into balls. You can really make any size truffle you like, but I find that my medium (40 mm) scoop makes the perfect sized balls with just the right ratio of filling to chocolate.
  6. Place filling balls back in the freezer.
  7. Melt the chocolate in the microwave or in a double boiler.
  8. Coat filling balls with chocolate. 
  9. Sprinkle with sea salt. (Optional but highly recommended.)
  10. Let chocolate set.
  11. ENJOY!

Make Ahead: These Pecan Pie Truffles can be made ahead at almost any step! The mixture, uncoated balls, and the completed chocolate coated balls can be stored in the freezer for a few months! These can be eaten straight out of the freezer or let temper on the counter for a few minutes before serving for a more gooey center.

What Is the Best Way to Coat The Truffles?

I have tested this recipe many times with different methods for coating the balls. These truffles will taste delicious no matter how you coat them, but I have found the following to be some helpful tips to getting the most aesthetic chocolate coating.

  1. Use good quality dark chocolate. I found the best results when I upgraded my chocolate from regular dark chocolate chips to a better quality chocolate. I ended up using Hu’s dark chocolate baking gems which are 70% dark chocolate. I recommend using a good quality chocolate baking bar chopped into chunks or chocolate melting wafers (like these).
  2. Keep filling balls as cold as possible. The balls will be much easier to coat when they are frozen solid. This prevents them from deteriorating when dipped in the melted chocolate. I like to work in batches, keeping as many filling balls in the freezer as possible and taking out a few at a time just before coating them. The longer the balls are left in the freezer the better.
  3. Let melted chocolate cool. Be patient, and let the chocolate cool for at least a few minutes after it has melted. This helps keep the filling balls in tact and prevents them from losing their shape when dipped into the chocolate.
  4. Work in small batches. I found that pouring a small amount of the melted chocolate into a small bowl and coating the balls in the small container really helps keep the chocolate coating easier to use. Inevitably, some of the filling will get into the chocolate coating and will cause the chocolate to thicken or seize. This will make it more difficult to coat the balls. So decanting small amounts of melted chocolate at a time really helps keep the chocolate smooth and loose.
  5. Toothpick method. Normally, when coating something in chocolate, I use the fork method of dunking the thing into the coating, turning it over, using the fork to lift it out, and letting the excess chocolate drip off. But here, I found that using a toothpick was really the most effective and easy method. Simply pierce a filling ball with a toothpick, quickly dunk and turn it around in the chocolate to coat, then lift and let the excess drip off. Then, turn the ball upright, slide onto a fork and pull the toothpick out from the bottom in order to place the coated ball back on the baking sheet.

What Ingredients Are In These Healthy Pecan Pie Truffles?

These Healthy Pecan Pie Truffles are made better-for-you as they are made with only simple, real ingredients and contain no refined sugars, flours, or oils. They are also paleo-friendly meaning they are free from gluten, grain, and dairy. Plus, they are vegan! These are the ingredients you will need:

  • Pecans – I used raw pecans and toasted them quickly in the oven. It couldn’t be easier and takes only 4-5 minutes. Feel free to buy roasted, but unsalted, pecans if you prefer to skip this step.
  • Coconut Cream – The solid upper layer from a fresh can of coconut milk. Use as much of the white solid as possible, but it’s totally fine if there is some milk included to get the amount needed for the recipe. I do not recommend using light or low-fat coconut milk. I used Native Forest Classic Coconut Milk but Thai Kitchen is another great option.
  • Coconut Sugar – This keeps the truffles refined sugar free and as coconut sugar has an inherently caramel-like flavor, it really makes the filling taste just like a traditional caramel. I use and love Nutiva’s Coconut Sugar.
  • Coconut Oil – Helps create the caramel mixture. Use refined coconut oil for a coconut-free flavor.
  • Vanilla – A must for a good tasting caramel! I highly recommend using a good quality vanilla extract for these truffles.
  • Nut/Seed Butter – Used to thicken the caramel and help it solidify when chilled. Use any thick and creamy nut or seed butter you like such a cashew, almond, peanut, or sunflower seed butter. I have made these with all of the above, except peanut butter, which I feel would overpower the pecans. My favorite of the three was the batch made with cashew butter.
  • Dark Chocolate – Use a good quality dark chocolate bar chopped into chunks or baking discs (like these, these, or these) for the best chocolate coating results. Feel free to use milk chocolate instead of dark if that’s more your scene! I got the best coating results when I used Hu’s Baking Gems.
  • Sea Salt – Because chocolate and sea salt is always a good idea. A good quality flakey sea salt like Maldon is always a classic. I used one by Only Salt which comes in these cute crystals.

These Healthy Pecan Pie Truffles are the perfect sweet ending to any meal or a delicious treat to gift your friends and family this holiday season! They are incredibly delicious, made with real ingredients, have the perfect balance of crunchy and creamy, sweet and salty that make them dangerously addictive. Basically, you don’t want to miss out on these. A MUST make this holiday season!

paleo friendly (gluten/grain/dairy free), naturally sweetened, vegan

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Healthy Pecan Pie Truffles

These Healthy Pecan Pie Truffles have all the delicious flavor of a classic pecan pie but packaged up in a handheld balls. An incredible candy with a gooey caramel-like filling packed with toasted pecan chunks, coated in dark chocolate, and topped with some flakey sea salt.

paleo (gluten/grain/dairy free), vegan, refined sugar free

Ingredients

  • 1 1/4 cup raw pecans (170 grams)
  • 2/3 cup coconut cream (170 grams) thick top layer from a fresh can of coconut milk
  • 1/2 cup coconut sugar (72 grams)
  • 2 tsp coconut oil (10 grams)
  • 3-4 tbsp nut/seed butter (45-60 grams)
  • 2 tsp vanilla extract (10 grams)
  • dash sea salt
  • 2 cups dark chocolate chunks or melting wafers (280 grams)
  • flakey sea salt (optional)

Instructions

  1. Heat oven to 400 degrees and spread pecans over a baking sheet. Toast the pecans for 4-5 minutes, turning the nuts once, halfway through baking. Keep an eye on the pecans because they can go from toasty to burnt in a flash! The pecans are done when they are slightly brown and smell incredible. Remove from oven and set aside to cool.

  2. Make the caramel filling by combining the coconut cream, coconut sugar, and coconut oil together in a small pot and heat over medium low flame. Stir well and let come to a gently boil. Cook, stirring occasionally for 4-5 minutes or until the mixture has reduced slightly and become a golden brown.

  3. Remove from heat add the vanilla, 3 tablespoons of nut/seed butter of choice, and a dash of salt to the pot and stir until the mixture is thick and creamy. Add another tablespoon of nut/seed butter if the mixture is still a little thin.

  4. Roughly chop the pecans, pour into the caramel mixture, and stir to combine.

  5. Pour the pecan caramel filling into a medium bowl and place in freezer to firm, approximately 1 hour.

  6. Once the filling is firm, scoop and roll into balls and place on a parchment paper or silicone baking mat lined baking sheet. I find the 40 mm scoop to be the ideal (1 1/2 inch) sized balls.

  7. Place balls back in the freezer. Meanwhile melt the chocolate by warming in short, 5 second, bursts in the microwave or over a double boiler. Stir until chocolate is fully melted and shiny. Let the chocolate cool for several minutes.

  8. Working in batches, leaving as many filling balls in the freezer as possible, coat the balls with chocolate (see original post for helpful tips). Pierce each ball with a toothpick or skewer and quickly roll in the chocolate until it is fully coated. Allow excess chocolate to drip off, turn the ball upright, slide onto a fork and pull the toothpick out from the bottom in order to place the coated ball back on the baking sheet. Top with flakey sea salt.

  9. Place the coated truffles back in the freezer briefly to let the chocolate set. Once chocolate is firm, enjoy!

Recipe Notes

Helpful Kitchen Tools (affiliate links): 40 mm scoop, silicone spatula, silicone baking mat, kitchen scale

Make Ahead: These Pecan Pie Truffles can be made ahead at almost any step! The mixture, uncoated balls, and the completed chocolate coated balls can be stored, covered, in the freezer for a few months!

Storage: Store in the fridge or freezer! These will keep for about 2 months if they manage to stay uneaten for that long. These can be enjoyed straight out of the freezer or let temper on the counter a few minutes before serving for a more gooey center.

Subs/Variations:

Nut/Seed - Use any thick and creamy nut/seed butter such as cashew, sunflower seed, peanut, or almond butter. Ideally use one that contains one ingredient (no added sugars or oil). Thoroughly mix the nut/seed butter in the container before measuring and do not use the compacted paste at the bottom. I most preferred cashew butter in this recipe.

Coconut Oil - Use refined coconut oil for a no-coconut flavor. 

Chocolate Coating - Use a good quality chocolate bar chopped into chunks or melting wafers for best coating results. To keep these refined sugar free and strictly paleo, use your favorite coconut or maple sugar sweetened chocolate. Feel free to use milk chocolate if you prefer!

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Cake Batter Balls (no bake, vegan, paleo)

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Summer is here!!!!!

As much as I’d like to say that I enjoy all the seasons equally, it would be a straight up lie. I live for summer. Long warm days, eating dinners outside, tank tops and flip flops, everything about it just gives me an instant high. And while summer might be a little different this year (a pandemic will do that though), there’s one thing that is sure to be an unchanging fact about summer. That summer treats are epitomized in no bake desserts, raw concoctions, and the freezer becomes the mecca of refreshing but delicious goodness. So to celebrate the beginning of this season, I bring you these Cake Batter Balls! Cuz is there any more classic way to celebrate something than with a cake?! But make it no-bake and healthified.

These Cake Batter Balls are super easy to whip up. Made with just a few good-for-you ingredients and in just one bowl, these would be great to mix up with any little helpers looking to get in the kitchen. Sweetened with maple syrup and spiked with protein, these are a fun way to fuel up pre/post work out. And with (mostly, cuz sprinkles) clean ingredients, I may have convinced myself to enjoy a couple of these for breakfast. Because does the day even start until chocolate’s been had? But if you’re looking to cut the sugars a bit, not really into chocolate, just don’t have the time for melting chocolate, or want to make these a sun-friendly snack, feel free to skip the chocolate coating. They will still be amazing!
These are super customizable so you can use what you have on hand. For the chocolate I’ve used Enjoy Life chocolate chips which are made with cane sugar. If you’re looking for a paleo-friendly chocolate, I love the Hu gems which are made with coconut sugar. For the sprinkles, I used naturally dyed rainbow sprinkles. I found this brand at a store nearby and really like them. For some reason they are currently unavailable on Amazon at the time of publishing this post. For strict paleo, just leave these out, they will only be a little less fun. 
paleo friendly (gluten/grain/dairy free), naturally sweetened, vegan, oil free

If you make this recipe, please feel free to leave a review or rating down below. And I’d LOVE to see your creation! Please tag me on Instagram @freshlydafna and use #freshlydafna.

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Cake Batter Balls

These sprinkle studded balls taste just like cake batter, but healthied up and spiked with protein. Sweetened with maple syrup and made with only good for you ingredients (ok, and some sprinkles) these are the perfect treat to enjoy any time of day, pre or post-work out, mid-morning snack, or even dessert! I like the sprinkles that are naturally dyed but still taste just as fun!

no bake, vegan, paleo, naturally sweetened

Ingredients

Cake Batter

  • 1 cup almond flour
  • 1/4 cup vanilla protein powder or additional almond flour
  • 1/8 tsp sea salt
  • 3 tbsp maple syrup
  • 2-3 tbsp tahini, well stirred before using or other nut/seed butter
  • 1 tsp vanilla
  • 1-2 tbsp nut/seed milk of choice
  • 2-3 tbsp sprinkles omit if strict paleo

Chocolate Coating

  • 1/2 cup chocolate chips or chunks
  • 1/2 tsp coconut oil

Instructions

  1. In a medium bowl mix together the almond flour, protein powder, and sea salt.

  2. Add the maple syrup and 2 tbsp of tahini and mix well. If the mixture is too thick, add 1 tbsp of milk and stir well. If the batter is still too thick add a bit more nut milk. If batter is too thin, add the additional tbsp of tahini. The batter should look like a cookie dough batter and easily rolled into a ball.

  3. Add the sprinkles and stir to incorporate into the batter.

  4. Roll into 11-12 balls (I used a 40 mm cookie scoop) and place on a parchment lined plate or baking sheet and place in the freezer.

  5. Make the chocolate coating by melting the chocolate in short 5 second bursts in the microwave or over a double boiler. Once chocolate is melted carefully stir in the coconut oil until chocolate is shiny and smooth.

  6. Using a fork, gently roll each ball in the melted chocolate, lift up, and tap the fork on the edge of the bowl to allow excess chocolate to drip off. Place back on plate/baking sheet and repeat until all balls are coated. Place the coated balls back in the freezer to set. Once chocolate is fine enjoy!

Recipe Notes

Store these in the fridge or freezer!

Leave off the chocolate coating to make these a sun-friendly snack to enjoy on the go! 

 

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Healthy Cookie Dough Balls (paleo, dairy free)

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Cookie dough you can feel good about eating! These Chocolate Chip Cookie Dough Balls actually taste like a delicious chocolate chip-full hunk of cookie dough, but safe to eat! Made with good-for-you ingredients and packed with collagen! I use collagen daily to help with digestion, support healthy joints, and for hair and nail strength. Typically I use Great Lakes collagen hydrosolate in my morning matcha and whatever afternoon drink (it’s usually hot chocolate) I make myself, but love mixing it into my baked goods too. See here, here, and here for some other collagen spiked baked goods.  
I’m so excited that Great Lakes (by far my favorite collagen brand) came out with a new line of flavored collagens. I used their vanilla flavor in these balls and really love the way they came out. Even my husband, who’s super suspect of supplements, wasn’t the wiser when he tried these balls. He loved them and thought they were dessert, but with the low sugar content (only 3 tbsp of maple syrup in the whole recipe), I’d put these into the snack category! I’m definitely going to be enjoying these as a post-work out snack!

paleo friendly (gluten/grain/dairy free), naturally sweetened

If you make this, I’d LOVE to see your creation! Please tag me on Instagram @freshlydafna and use #freshlydafna.

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Cookie Dough Collagen Bites

Cookie dough you can feel good about eating! Made with simple good-for-you ingredients and spiked with vanilla collagen. These Cookie Dough balls taste like the real deal but are naturally sweetened and paleo friendly!

paleo (gluten/grain/dairy free), naturally sweetened

Course Snack

Ingredients

  • 1 cup almond flour
  • 1/4 cup Great Lakes Vanilla Collagen
  • 1/8 tsp sea salt
  • 3 tbsp maple syrup
  • 2-3 tbsp tahini or other nut/seed butter
  • 1/4 cup chocolate chips or chunks

Instructions

  1. In a medium bowl mix together the almond flour, collagen, and sea salt.
  2. Add in the maple syrup and 2 tbsp of tahini and mix until well combined. If dough is still dry add in the last tbsp of tahini until a dough forms.

  3. Stir in chocolate chips, scoop out dough, and shape into balls.

  4. Store in fridge or freezer!

Recipe Notes

I used Enjoy Life mini chocolate chips, which are not paleo-friendly to give these a classic cookie dough feel. But use your favorite coconut sugar sweetened or sugar free chocolate bar chopped into chunks instead!

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Disclaimer: This recipe was created in paid partnership with Great Lakes. However I will never support a product I don’t love, fully support, AND use myself. All the opinions written above are my own. 

Double Chocolate Truffles (paleo, vegan)

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Double Chocolate Truffles. In case one dose of chocolate just isn’t enough. These super easy, 6 ingredient chocolate truffles are the things that dreams are made of.  If, I’m assuming correctly, that you, like me, dream of chocolate. This truffle is based off a recipe I used to make when I worked at a fancy French wine bar when I lived in Tel Aviv. Those truffles were made with dark chocolate, heavy cream, and a hefty amount of butter. These truffles are still deeply chocolate but totally dairy free, made with only good-for-you ingredients and taste even better than the originals.

The truffle center is super fudgy, deeply chocolatey, and sweetened with maple syrup so are rich but do not feel overly indulgent. They are dipped in chocolate but this is totally option. While I do love a hefty dose of chocolate, I think I would be equally as happy if these were left as is or just coated in some cacao powder. Do what feels right. Coat or top these with some nuts, cacao nibs, cacao powder, or maybe some coconut shreds. But please do yourself (and your loved ones if you’re willing to share) a favor and make these truffles ASAP.

paleo friendly (gluten/grain/dairy free), no refined sugar, vegan

If you make this, I’d LOVE to see your creation! Please tag me on Instagram @freshlydafna and use #freshlydafna.

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Double Chocolate Truffles

These 6 ingredient truffles are the PERFECT chocolatey treat. The truffle center is super fudgy, deeply chocolatey, and sweetened with maple syrup. They are dipped in chocolate but this is totally option. They would be just as good plain or simply coated in some cacao powder, nuts, cacao nibs, or maybe some coconut shreds.

Course Dessert
Servings 20 1 inch balls

Ingredients

Truffle Ingredients

  • 1 1/2 cup dark chocolate chunks or chips (5 oz)
  • 2/3 cup coconut cream (solid part from the top of can of coconut milk)
  • 1 tbsp coconut oil
  • 2 tbsp cashew butter or other nut/seed butter
  • 2 tbsp maple syrup (see notes on amount)
  • 1 tsp vanilla
  • dash sea salt

Chocolate Coating Ingredients

  • 1 cup chocolate chunks or chips (3 oz)
  • 1/2 tsp coconut oil

Instructions

  1. In a small pot melt together the chocolate, coconut cream and oil over a low flame. Stir frequently until the chocolate is creamy, smooth, and shiny.

  2. Remove from heat and stir in the cashew butter, maple syrup, vanilla, and dash of sea salt and stir together until everything is one creamy mixture.

  3. Pour into a bowl and let set in the fridge until firm. At least one hour.

  4. Once firm, using a cookie scoop, scoop out chocolate and form into 1 in balls rolling between your hands. It will get messy. It helps to work quickly and work while the chocolate is cold. If you don't care about having round balls, just scoop out into mounds. Place rolled balls (or mounds) on baking sheet lined with parchment paper.

  5. Put back in the fridge or freezer while you prepare the chocolate coating.

  6. Over a double boiler melt together the chocolate and coconut oil and mix until melted and thin. Alternatively, melt together in a small bowl in a microwave in short 5 second bursts. Ensuring to mix often and being very careful while handling.

  7. Roll the truffles in the chocolate mixture to coat and lift out with a fork, tapping against the edge of the bowl to remove excess chocolate. Place truffles back on baking sheet. Put back in the fridge or freezer to let set completely.

  8. Keep finished truffles in a sealed container in the fridge or freezer!

Recipe Notes

I used Enjoy Life's Dark Chocolate Chips for both the truffle center and the coating. Use your favorite chocolate chips or chopped up chocolate bar. 

Try to ensure that all the truffle ingredients are at room temperature. This will ensure that the chocolate mixture won't seize when mixing in the remaining ingredients. 

The amount of maple syrup will depend on your personal preference and how dark your chocolate chips or chunks are. Be sure to (carefully) taste the chocolate after stirring in the maple to ensure it is to your liking. 

Chocolate coating is totally optional. These are excellent plain or rolled in your favorite fun coatings. Coconut shreds, nuts, cacao powder or nibs are all good options. 

 

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Lemon Turmeric Bliss Balls (paleo, vegan, keto)

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This might be one of my favorite bliss ball recipes to date! These little babies will satisfy your sweet tooth and are packed with a refreshing lemon zing. Make a batch and store them in your fridge or freezer for post-work outs or afternoon snack attacks! These can be made sugar free as well with any liquid sweetener you like! I use and love stevia drops.

paleo, gluten free, grain free, dairy free, vegan, good fats, keto

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Lemon Turmeric Bliss Balls

gluten free, grain free, dairy free, vegan, good fats, keto

These are great, quick and easy snacks with a refreshing lemony twist! Store these in the fridge or freezer to save for later.

Course Snack

Ingredients

  • 1 cup raw cashews
  • 1 cup coconut shreds
  • 1/3 cup pepitas pumpkin seeds
  • 1/4 cup flaxmeal
  • 2 tbsp coconut oil
  • 1 tsp zest from lemon
  • 2 tbsp lemon juice
  • 1-2 tsp turmeric
  • 1/4 tsp ginger
  • 1/8 tsp lemon flavor optional, I love Frontier Co-op
  • dash sea salt
  • Sweetener of choice: dates maple, coconut syrup, or stevia

Instructions

  1. Blend all together in food processor until a sticky dough combines and preferred texture is achieved.

  2. Adjust flavor to your liking by adding more sweetness, turmeric, or lemon juice.

  3. Blend again, roll into balls (wear gloves if you're worried about your hands staining - mine were yellow but washed off quickly due to the coconut oil).

  4. Coat with something fun if you want. I used coconut shreds but crushed nuts like pistachio would be awesome too!

  5. Store in fridge or freezer.

Pumpkin Pie Bliss Balls (gluten free, dairy free)

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These bliss balls are a great snack for any time of day! They are soft and packed with a pumpkin pie spices.

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Pumpkin Pie Bliss Balls

gluten free, dairy free, low carb, good fats

Author Freshly Dafna

Ingredients

  • 1 cup raw cashews
  • 1 cup coconut shreds
  • 1/2 cup pumpkin puree
  • 1/4 cup collagen hydrosolate
  • 2 tbsp coconut butter
  • 2 tsp cinammon
  • 1 tsp ginger
  • 1/2 tsp nutmeg
  • 1/8 tsp cloves
  • Dash of pink sea salt
  • Sweetener of your choice

Instructions

  1. Blend it all up, roll into balls, coat with more coconut shreds, crushed nuts, or leave naked

  2. Store in fridge or freezer.

Recipe Notes

Sweetener: I use a few drops stevia to make this sugar free, but you could sub for maple syrup, a few dates or whatever sweetener suits your fancy.

Mexican Hot Chocolate Bliss Balls (keto, paleo, vegan option)

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Mexican Hot Chocolate Bliss Balls

Ingredients

  • 1 cup almonds
  • 1/4 cup cacao nibs
  • 1/2 cup cacao powder
  • 2 tbsp collagen hydrosolate
  • 1 tbsp nut or seed paste (I used tahini)
  • 1 tbsp coconut butter
  • 1 tbsp nut milk
  • a few drops stevia (or sweetener of choice)
  • 1 tsp vanilla
  • 1 tsp cinammon
  • dash (or more) of cayenne peppper

Instructions

  1. Blend together all ingredients until sticky dough forms. Add another tbsp of nut milk if necessary. Roll into bowls and em up in some coating if you want. Store in fridge or freezer.

Recipe Notes

If you're vegan just leave out that collagen

Sweetener options: a few dates, coconut or maple syrup etc.

Chocolate Bliss Balls

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Bliss balls or fat balls – whatever you might call them, these chocolate balls are the perfect snack. I love them for oh so many reasons, but namely because they are chocolate-y which is usually what I’m craving when I get home from work. They are high in fat, low in carbs, and have NO SUGAR (I use stevia but you can do what is best for you) which means I’ll get stable energy without a sugar crash while I get dinner is ready. These are made using the leftover pulp from my almond milk which reduces waste! I made almond milk from 1 cup of almonds (soaked overnight) and got about 3/4 cup leftover pulp.

So far, these are my favorite balls. They are excellently fudge-y and are not made with tons of special ingredients that I have to make a special trip to the store for, so I can whip these up even on a whim. They are super quick to make and roll into deliciously satisfying sugar-craving-busting-spheres in no time.

So basically, make them!

Chocolate Bliss Balls/Fat Balls

Ingredients

  • leftover nut pulp (I got 3/4 from 1 cup soaked almonds)
  • 1 cup raw almonds
  • 1 cup shredded coconut
  • 1/4 cup cacao nibs
  • 1 tsp cinnamon
  • 1/4 cup cacao powder
  • 2 tbsp homemade almond milk (or other non-dairy milk of your choice)
  • 2 tbsp coconut oil
  • 1 tsp vanilla
  • dash of sea salt
  • sweetener of your choice (I use this stevia which I like very much)

Throw everything into a food processor and blend until a dough is formed. If it’s still dry try adding some more non-dairy milk. Use a scoop to make portions and roll into balls. Store in fridge or freezer. If storing in the freeze (as I do), let defrost slightly for a few minutes then enjoy!

If you make these (or any other recipe on the site) I’d LOVE to see your creations! Please post your pictures in the comments below or on instagram using #freshlydafna and please tag @freshlydafna.

Looking for more balls – check out these guys.

gluten free/ dairy free/keto/vegan/low carb/grain free/paleo/soy free/good fats

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Nut Pulp Energy Balls (paleo, keto, vegan)

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A fun and delicious way to use the nut pulp from homemade nut milks! These energy balls are delicious and the perfect healthy treat! Plus they reduce food waste! These energy balls are vegan and paleo-friendly!

Let’s Talk About Food Waste.

I HATE wasting food.

I always feel so fortunate to live in an area that has city composting which makes good of all the inedible peels, cores, stems, and unfortunate dropped food situations. And even though I know our organic food “waste” will be re-purposed, I always try to generate as little as possible. And yes, I’ll readily admit that I’m just avoiding taking out the compost so often. So with motivations both selfish and pure, I am always imagining ways to use as much of our food as possible so as little as possible goes to waste.

What To Do With Leftover Pulp From Homemade Nut Milk?

Since I’ve committed to making our nut milks instead of purchasing the store bought gum-filled versions, there’s always the inevitable question of what to do with the nut pulp.

These energy balls use the leftover from the nut milk squeezing process as the base and are the perfect snack for any time of day. They are packed with healthy fats are super low carb and sugar free or low sugar depending on your sweetener of choice and will give you that extra boost of energy.

Why is Homemade Nut Milk Better Than Store Bought?

In this recipe I used cashew pulp left over from making vanilla cashew milk, but any nut pulp will do.  If you’re not making your own nut milk, this might just be the reason to start! Not to mention that homemade nut milks taste way better, do not contain any weird ingredients, and is cheaper! Plus you get to make these balls afterwards!

gluten free/ dairy free/keto/vegan/low carb/grain free/paleo/soy free/good fats

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Nut Pulp Energy Balls

These energy balls utilize nut pulp leftover from homemade almond milks. These are perfect little bits for any time of day. Super low carb and high in those good fats and of course delicious!

paleo, vegan, keto

Ingredients

  • 1/3 cup nut pulp this is what I got from starting off with 1 cup almonds
  • 1/2 cup raw almond
  • 1/2 cup coconut shreds
  • 2 tbsp coconut butter
  • 1 tbsp cashew (or other nut) milk
  • 1/4 cup cacao nibs
  • 1 tsp vanilla
  • 1 tsp cinammon
  • sweetener (stevia, chicory fiber, coconut syrup)

Instructions

  1. In a food processor blend in all ingredients (except sweetener) together by pulsing several times.

  2. Taste and sweeten as necessary with desired sweetener.

  3. Blend together until a dough forms.

  4. With an ice cream scoop, scoop and rolls into balls. 

  5. Store in freezer or fridge. Defrost slightly for a few minutes before eating. Will keep in the freezer for several weeks. 

Which brands am I using?

Nutiva Coconut Butter
Cacao Nibs

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