Healthy truffle logs with black currant, marzipan, dates and raw cacao. Super yum, super addictive and just plain darn good. The recipe for these healthy truffle logs with dates and black currant is super easy and one you’ll make again and again.
Healthy truffle logs
If you’ve ever set foot in a Danish/and/or Scandinavian bakery, you’ll undoubtedly find these little truffle logs covered in marzipan and dipped in dark chocolate. They’re basically made from leftover pastries mixed with rum essence and cacao. In this recipe, I’m replacing the pastries with a healthy mix of dates, peanut butter, black currant preservative and real rum. Because why not =)
Control your blood sugar
You can eat these healthy truffle logs with a clear conscience. The peanut butter is a good source of protein and vitamin B-6, dates give you fibres and antioxidants, plus they just taste exquisite.
With the lack of pastries, you’re getting a delicious snack that won’t cause your blood sugar to spike. You can, therefore, satisfy that sweet tooth of yours guilt-free.
If you’re looking for other guilt-free treats, why not try my HEALTHY NO BAKE MILLIONAIRE’S SHORTBREAD or these delicious and refreshing Smoothie Ice Lollies
Healthy truffle logs with black currant, marzipan and real rum
- 100 g pitted dates (approx 14) (soaked in water for about 1 hour (save a little of the water))
- 2 tbsp dark rum (or 1 tbsp rum essence )
- 3 tbsp raw cacao
- 4 tbsp laaaarge tbsp peanut butter
- 3 tbsp black currant preservative
- ½ pack raw marzipan ((means it's made purely with almonds and not apricot kernels) )
- 50 g dark chocolate ((the square boxed one. Not spreadable))
- 2 tbsp black currant preservative
- chopped almonds for decorting
Mix the soaked dates, cacao, peanut butter, rum and black currant preservative in a blender and blitz until you have a smooth paste.
Add some of the date-water if it's too thick
Put in the fridge to cool
Roll out the marzipan on your table top or a large sheet of baking paper.
Scoop out the black currant preservative in the middle and fold it in the marzipan until it's all mixed well.
If you'd like you can add a few drops of purple food colour.
Roll out the marzipan on a piece of baking paper so that it's about 0,5 cm thick.
Mould your truffle paste into a log shape and roll the marzipan around it so that it just about covers the whole log.
Now cut the log in half and use the remaining marzipan to cover to 'bare' parts and smooth until you have a nice looking truffle log. Leave the ends
Put the chocolate in a microwave-safe bowl and gently melt the chocolate 20 seconds at a time. When ALMOST melted, take out and stir until completely melted.
Dip the truffle logs in the chocolate – First dip one side of all of the logs in the chocolate, then start with the first log you dipped, and dip the other end. Then sprinkle the still wet chocolate with chopped almonds.