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!
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Do you ever eat something and think to yourself “Wow this would be even better covered in chocolate“? Or perhaps a trickier question would be do you ever eat something and NOT think “Wow this would be even better covered in chocolate“? Because let’s be honest, a little blanketing of chocolate rarely hurts in the realm of sweet stuff. And even in the realm of some salty/savory stuff too. Case in point: strawberries, nuts of 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 munched my way through these cake bites, and I have been
impatiently waiting for the chance to whip up a chocolate-dunked version ever since. But on second thought, why not 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 comparable to 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 of it–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 covering chocolate in chocolate in salt–words to live by.
So now that I’ve revealed my true motive, lemme tell you all about it…
Truffle filling. It all starts with blending up a batch of date paste, because this filling is not just simultaneously fluffy and creamy it’s fruit-sweetened too. To the one cup of date paste (pretty much an entire batch if you follow my recipe -> here) you are going to add one half cup of coconut 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, sprinkling with chunky hunks of salt, and snacking your scrumptious way to salty-sweet chocolate bliss!
That last step is my favorite of all the steps.
What gives this filling its fluffycreamy texture? 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. Cacao powder 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 natural fat in it, but the date paste is fat-free and much lighter than nut butter would be. I think that’s where some of the airy-ness comes from.
And those are my very unofficial and not at all science-backed thoughts.
Full-size or fun-size. I made my bars standard candy bar sized. One of them turned out to be borderline king-sized but that was an accident, I swear. My chocolate tolerance is
insanely quite high, but even I found half of a bar plenty at one time. By “time” I mean this hour. You better believe I came back 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 have any bars left over after 3 days do let me know, because you deserve a medal. Also I’m concerned…
Salted Chocolate Truffle Bars
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!
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.
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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