Dark chocolate and almond truffles, no eggs or sugar,
traditional and Bimby recycling recipe.
This recipe was born by opening the fridge and looking around.
I craved sweets but didn’t want to be in the kitchen.
So I took what I had on hand and mixed everything.
A ripe banana almost ready to throw away, a piece of orange cake from 4 days ago, half a bar of chocolate wrapped in a crumpled piece of paper that nobody looked at anymore, a piece of butter, and some almonds, which are never missing at my house.
Then the rest came naturally.
You can also make these delights with cookies, and if you don’t want the banana, you can replace it with an egg. Oh, and you can also substitute the butter with yogurt for diet lovers.
Let’s have fun…
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- Cost: Very economical
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Portions: 25 truffles
- Cooking methods: Double boiler
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
- Energy 108.28 (Kcal)
- Carbohydrates 7.20 (g) of which sugars 1.24 (g)
- Proteins 2.64 (g)
- Fat 8.31 (g) of which saturated 3.40 (g)of which unsaturated 3.44 (g)
- Fibers 2.46 (g)
- Sodium 61.08 (mg)
Indicative values for a portion of 24 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Let’s search the fridge
- 1 ripe banana
- 3.5 tbsp butter
- 1.5 cups cookies (of your choice, I used leftover cake)
- 0.5 cup almond flour
- 3.5 oz dark chocolate
- 25 almonds
- as needed unsweetened cocoa powder (or shredded coconut or other sprinkles: pistachios, walnuts, etc.)
Tools
What we need to make the
- 1 Bowl
- 1 Chopper or the Bimby
- 1 Knife
- 1 Tray
- 1 Small bowl
Steps
Preliminaries
If you don’t have almond flour, grind whole or peeled almonds, or replace them with finely chopped walnuts or hazelnuts.
Place the leftover cake or cookies and banana pieces in a food processor.
Blend everything. Then transfer to a bowl and add the almond flour, orange zest, and mix.
Now place butter and chopped dark chocolate in a bowl, and melt them in the microwave for 2 minutes or in a double boiler in a saucepan.
Mix well to avoid lumps, and add to the mixture in the bowl, and knead.
To make almond flour, place 50 g of almonds in the bowl and grind them for 20 sec at speed 10. Add the orange zest, cake or cookie pieces, and banana slices to the bowl. Grind for 20 sec at speed 5. Gather with the spatula, and if necessary, repeat the operation.
Transfer the mixture to a bowl, wash and dry the bowl, and place butter and chocolate pieces inside. 3 min at 212°F with the basket instead of the measuring cup.
Add the reserved mixture to the melted chocolate and knead for 3 min in spike mode.
Gather and place in a bowl
Create about 25 balls.
In a small plate, place the unsweetened cocoa or shredded coconut or other sprinkles of your choice and roll the balls.
Place them on a small plate and stick an almond or a piece of other dried fruit of your choice on top of each. Here are the Dark Chocolate and Almond Truffles ready.
Storage, variations, and tips
Dark Chocolate and Almond Truffles.
Storage: They can be stored in the fridge for up to 1 week. In the freezer, up to 3 months.
Variations: You can vary the recipe following the tips above in the description, in addition to adding a little bit of liquor according to your tastes.
Tips: If you want to make them for summer, keep them in the freezer.
