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Rich creamy-meets-fluffy filling blanketed in semi-sweet chocolate makes these Salted Chocolate Truffle Bars an easy indulgence you won’t be able to resist!
Do you ever eatsomething andthink to yourself “Wow this would be even bettercovered in chocolate“? Or perhaps a trickier question would be do you ever eat something and NOT think “Wow this would be even bettercovered in chocolate“? Because let’s be honest, a little blanketing of chocolate rarely hurtsin the realm of sweet stuff. And even in the realmof some salty/savory stuff too. Case in point: strawberries, nutsof all kind, ice cream, pretzels, cookies, chips, this list could go on forever because we haven’t even gotten to the weird stuff yet.
Well that is the notion that struck me when I munchedmy way throughthese cake bites, and I have been impatientlywaiting for the chanceto whip up a chocolate-dunked version ever since. But on second thought, whynot tweak the filling texture slightly to be more creamy-meets-cakey and make them rectangular like a candy bar and three times as big..?Nothing I don’t like about the sound of that!
What exactly is a truffle bar? It’s what you call a chocolate bar with a filling not closely comparableto any candy bar currently in existence. It’s not a nougat or a mousse or a caramel or a cream. It’s vaguely similar to the peanut butter texture inside a Reese’s cup come to think ofit–fluffy and a bit cakey at first but melts in your mouth as you eat it. It’s rich but also light. Chocolatey inside and out. Scrumptious and very sweet-tooth-satisfying and even better with a salt sprinkle on top.
How do you make a truffle bar? Well let me tell you and then show you in the video and then tell you again down in the recipe box. Because even though it’s ridiculously easy I like to be thorough.
Also I just reeeeeeeally want you to make them and join me in this amazeballs never-want-it-to-end indulgence so we can gush over their goodness until the end of time together. And I’m hoping maybe if I thoroughly point out how they are easier to make than your chocolate-loving mind would ever imagine you will go try them. Right now. No time like the present for coveringchocolate in chocolate in salt–wordsto live by.
So now that I’ve revealed my true motive, lemme tell you all about it…
Trufflefilling. It all starts with blending up a batch ofdate paste,because thisfilling is not just simultaneously fluffy and creamy it’s fruit-sweetened too. Tothe onecup of date paste (pretty much an entire batch if you follow my recipe -> here) you are going to add one half cup ofcoconut flour,because it has textural tricks no other flour can fathom. Don’t try to sub here or you will break my truffle-loving heart. And then the final ingredient of this triple truffle trio is cacao or cocoa powder, obvs. Oh and the salt of course if you are as obsessed with salty + sweet as I am.
After some stirring and shaping and giant rectangle making, you are going to freeze this delicious brick-o’-chocolate overnight.
Chocolate coating. The next day all that’s left is slicing, smothering in melted chocolate, sprinklingwith chunky hunks of salt, and snacking your scrumptious way to salty-sweet chocolatebliss!
That last step is my favorite of all the steps.
What gives this filling its fluffycreamytexture? Mostly magic, but I have a few other hypotheses as well…
1) Coconut flour makes no-bake things mimic baked things very well with a crumb/cake texture. Cacaopowder does not, it just mixes in smoothly. So the combo of the two makes the filling a little cake-like and a little creamy all at once.
2) Compared to many no-bake coconut flour recipes, this filling is relatively low in fat. Sure coconut flour has some naturalfat in it, but the date paste is fat-free and much lighter than nut butter would be.Ithink that’s where some of the airy-ness comes from.
Andthose are my very unofficialand not at all science-backed thoughts.
Full-size or fun-size. I made my bars standardcandy bar sized. One of them turnedout to beborderline king-sized but that was an accident, I swear. My chocolate tolerance is insanely quite high, but even I found half of abar plenty at one time. By “time”I mean this hour. You better believe I cameback for truffle bar part 2 before the day was over. But feel free to make minis instead. You should be able to get 6 large or 12 mini bars out of one batch.
If you still haveany bars left over after 3 days do let me know, becauseyou deserve amedal. Also I’m concerned…
Description
Rich creamy-meets-fluffy filling blanketed in semi-sweet chocolate makes these Salted Chocolate Truffle Bars an easy indulgence you won’t be able to resist!
Ingredients
Scale
- 1 cup date paste
- 1/2 cup coconut flour
- 1/4 cup cacao powder ((or cocoa powder))
- Pinch of salt
- 1 cup chocolate chips
- Coarse salt for topping
Instructions
- In a mixing bowl, combine the date paste, coconut flour, cacao powder, and pinch of salt. Stir to combine.
- On a piece of wax or parchment paper, press this dough-like mixture into a rectangle approximately 1 inch thick.
- Freeze overnight.
- Slice into 6 large bars or 12 mini bars.
- Melt the chocolate chips. Coat each bar in a thin layer of chocolate on all sides. Sprinkle with coarse salt.
- Refrigerate until the chocolate is set.
- Enjoy! Store in the fridge.
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