My dear friend Amy of Simply Sugar and Gluten-Free is a brand ambassador for Attune Foods, and a few weeks ago, she graciously asked me if I would mind reviewing some of their products. They offer quite a few gluten and dairy-free products (like Crispy Brown Rice Cereal or Corn Flakes), but what I was asked to review was possibly the most intriguing, exciting product they have – a Probiotic Chocolate Bar.
Now, mind you, I have no problem having a nice, high-quality chocolate bar stashed away in my refrigerator, just so I can nibble on it now and then when the chocolate craving strikes (and it strikes a lot!). And we always hear that chocolate has positive health benefits. But now, I have one more little reason to indulge (as if I needed an excuse)!
So when my sample arrived, the first thing I did was just enjoy a bar of the chocolate, unadulterated and pure. It was creamy and not-to-sweet, just the way I like it. Honestly, I could have polished off the rest of the box in a similar manner over the following week, if it weren’t for my commitment to post a review. You see, I wanted to share my thoughts about these bars not only just as they were, but I also wanted to play with them a bit, to see if I could create a delicious, healthier treat with the chocolate. I’d have to make something that didn’t require heating the chocolate, or else I’d kill the probiotic cultures. So I opted to go for the ever-popular “truffle”.
I’ve made healthy truffles before and have shared them here – have you seen my pecan pie or pistachio sesame truffles? How about the chocolate cherry ones? While those are all full of whole, natural ingredients, I thought I’d sneak in even more little healthy morsels of goodness in these truffles.
So, yes, my friends, I threw in beets. And spinach. In a dessert.
Now, before you click away, let me explain. These don’t taste like vegetables. Not in the slightest. The beet turns the inside a lovely pink-red color (think red velvet cake), but the spinach is invisible here, as is the earthy taste of both of these ingredients. What you taste is a lovely mix of almonds, chocolate, a faint hint of strawberries, and a nice, not over-the-top sweetness. You could totally feed these to any crowd and they’d be none the wiser. They’re a delicious little bite, perfect for curbing that little craving for a taste of something sweet.
So I encourage you to give these chocolate probiotic bars a try. Indulge your chocolate sweet tooth by enjoying one (or two) by themselves. They’re a delicious little treat. But once you’ve done that, try these truffles. I think you’ll be pleasantly delighted.
Probiotic Beet and Almond Truffles (Gluten-Free, Vegan)
1 medium beet
1 1/2 c almonds
1 T cocoa powder (plus more for rolling)
1/4 c packed spinach leaves
1/4 c strawberries (I used frozen and thawed them)
6 pitted Medjool dates
1 t vanilla extract
1/4 t kosher salt
1 T coconut flour
1/4 t stevia extract (optional)
2 Attune Foods Probiotic chocolate bars, chopped
Peel the beet and cut into slices. Steam or boil beet slices until tender enough to be easily pierced with a fork. Puree the beet in a food processor or blender, scraping down the sides as needed. Portion out 2 tablespoons of the beet puree, and set aside the remainder for another use (this puree is gorgeous and tasty in a smoothie!).
In the bowl of a food processor, add almonds and process until they are crumbs. Add beet puree, cocoa powder, spinach leaves, strawberries and dates, and puree until the consistency is somewhat uniform and no large chunks remain. Add vanilla extract, salt, coconut flour, and stevia and process again until incorporated. Add chocolate bars and process once more to incorporate those as well.
Using a tablespoon, measure out even portions of the truffle “dough” (it should be stiff but a bit sticky) and roll into a ball between your palms. Roll into a bit of cocoa powder. Repeat with remaining truffle “dough”. Refrigerate until firm.