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Sugar-free chestnut truffles

Sugar-free chestnut truffles – “troufakia”

If I had to name one recipe where I couldn’t stop eating one more, and one more, and one more… If I had to single out one recipe on which I snacked and licked my fingers the most times… If I had to answer the question of which recipe I loved the most this Christmas… Then, without a doubt, I’d say that it was the sugar-free chestnut truffles! The little hands loved them too, even though he can’t express himself as I did, because they’re delicious, dreamy I’d dare say, with no sugar, vegan, and suitable for babies over the age of 6 months old. So, let me tell you everything you’ll need to make chestnut truffles today.

sugar free chestnut truffles

What we will need

  • Chestnut puree. You can make it yourself or buy it from the store, but check the ingredients. I bought mine ready with no sugar from a local store in Heraklion, which is stored in the fridge, and certainly saved me some time.
  • Cashew cream. You’ll find it in a store with organic products, and it’s an amazing plant-based substitute for the usual heavy cream. Alternative choices for plant creams are oat cream and almond cream.
  • Medjool dates. You’ve probably discovered by now that I love them and always prefer them, and the reason behind it. Make sure they’re at room temperature so that they can be pureed more easily. Of course, you can use normal dates in their place, without sugar, but you may need to soak them for 5–10 minutes in warm water first.
  • Dried cranberries. The reason I used them is that I ran out of dates. You can use just dates.
  • Coconut oil. If you don’t have any, or you’d like to substitute it, you can use butter. I don’t suggest substituting olive oil for this recipe.
  • Coconut flour. Irreplaceable. Coconut flour can absorb liquids, so it helps the mixture get thicker in order for it to be kneaded, but be careful with the quantities.
  • Hazelnuts. Grated hazelnuts. Optional, but an amazing addition.
  • Vanilla. I used tonka beans, which I’ve mentioned here. Alternatively, use vanilla sticks or skip it altogether.
  • Toppings. First, let me say that they’re amazing even without any toppings. However, I’ve used cocoa, nut butter, shredded coconut, and chia seeds.
sugar free chestnut truffles

Tips

  • If you want to make your chestnut truffles using your own chestnuts, you have to boil them and peel them, or bake them in the oven. Then, add the boiled chestnuts in the pot with the rest of the ingredients, following the same procedure. You’ll just need a little more time.
  • The mixture doesn’t stick to the hands and it’s easy to form the truffles. If it’s not easy for you, put the mixture in the fridge for a bit to thicken up, and then form the bite-sized pieces after wetting or oiling your hands lightly.
  • You can store them in the fridge for 4 days, but you can also store them in the freezer.
  • I weighed the dough for each truffle, and I made 18 chestnut truffles, each weighing 22 grams.
sugar free chestnut truffles

How little hands can help

  • Older children can weigh the ingredients while younger children can be given the ingredients already weighed so that they can add them.
  • They can mix the ingredients.
  • What they’ll love the most though, is forming the truffles in little balls, and rolling them through the toppings of their choice.

More Recipes

Ingredients for 18 chestnut truffles
 200 g chestnut puree
 200 ml cashew cream
 90 g Medjool dates (without the pits)
 10 g dried sugar-free cranberries (or Medjool dates)
 25 g coconut oil
 30 g grated hazelnuts
 30 g coconut flour
  tonka beans, grated (optional)
Toppings
  cocoa
 shredded coconut
  chia seeds
  puffed quinoa
  nut butters

1

Add the Medjool dates and the cranberries (or just the dates) in the food processor and process them.

2

Add the cashew cream, the chestnut puree, the processed dates, the vanilla, and the coconut oil in a pot and heat for about 5 minutes over medium heat, while mixing.

3

When the cream starts to thicken and homogenize, remove from the heat and puree the mixture with an immersion blender. The result should look like caramel.

4

Let it cool and add the grated hazelnuts and the coconut flour, and mix them with a silicone spatula. You should have a pliable mixture that doesn’t stick to your hands.

5

Start kneading the mixture into little balls. If it’s hard for you, put the mixture in the fridge for a bit to thicken it. Then, roll each ball over the toppings of your choice.

6

Place the chestnut truffles on a parchment-lined baking sheet or in paper molds, and then place them in the fridge to thicken for 3 hours.

Ingredients

Ingredients for 18 chestnut truffles
 200 g chestnut puree
 200 ml cashew cream
 90 g Medjool dates (without the pits)
 10 g dried sugar-free cranberries (or Medjool dates)
 25 g coconut oil
 30 g grated hazelnuts
 30 g coconut flour
  tonka beans, grated (optional)
Toppings
  cocoa
 shredded coconut
  chia seeds
  puffed quinoa
  nut butters

Directions

1

Add the Medjool dates and the cranberries (or just the dates) in the food processor and process them.

2

Add the cashew cream, the chestnut puree, the processed dates, the vanilla, and the coconut oil in a pot and heat for about 5 minutes over medium heat, while mixing.

3

When the cream starts to thicken and homogenize, remove from the heat and puree the mixture with an immersion blender. The result should look like caramel.

4

Let it cool and add the grated hazelnuts and the coconut flour, and mix them with a silicone spatula. You should have a pliable mixture that doesn’t stick to your hands.

5

Start kneading the mixture into little balls. If it’s hard for you, put the mixture in the fridge for a bit to thicken it. Then, roll each ball over the toppings of your choice.

6

Place the chestnut truffles on a parchment-lined baking sheet or in paper molds, and then place them in the fridge to thicken for 3 hours.

Sugar-free chestnut truffles

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