Chocolate Banana Hazelnut Truffles

We love chocolate. It can be in the form of ice cream, cake, candy- you name it- we want it. One of our favorite forms of chocolate is in a truffle- a perfect little bite of decadent, creamy sweetness. We wanted to create our own (healthier) version of a truffle that is lower in calories, higher in protein and fiber and every bit as delicious as the original. These Chocolate Banana Hazelnut Truffles are just as perfect for dessert as they are pre- or post-workout.



  • Serving Size:   1 truffle
  • Servings:   20
  • Calories:   62
  • Fat:   3g
  • Carbs:   6g
  • Fiber:   1g
  • Sugar:   3g
  • Protein:   3g


  • Place raw hazelnuts into a food processor and pulse until finely chopped. Transfer chopped hazelnuts into a bowl and set aside.
  • Put the three remaining ingredients into the food processor and blend for about 30 seconds. (The mixture should be thick and creamy.) Place the mixture into a refrigerator for 30 minutes.
  • Line a small cookie sheet with wax paper and set aside with the chopped hazelnuts. After 30 minutes, remove the mixture from the refrigerator and scoop out enough to fill one tablespoon. Use your palms to roll the mixture into a ball, then roll it around in the chopped hazelnuts, completely coating the outside. Repeat until all of the mixture is gone.
  • Place the cookie sheet in the freezer for at least four hours. Store any remaining truffles in an air-tight container in the freezer.

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