Healthy Sugar-Free Gluten Free Chocolate Truffles

I was watching “Paula’s Home Cooking” on The Food Network channel the other day, and Paula showed how to make Chocolate Covered Potato Eggs (for Easter). Her recipe had a white filling and inspired this chocolate truffle recipe with walnuts I just created. My favorite See’s Easter egg has a chocolate cream and walnut filling, therefore, this is what I made today. I added cocoa powder and walnuts; substituted stevia and agave syrup for the powdered sugar; and changed its shape into the typical round truffle. This is a healthier truffle recipe than most. I dipped some in chocolate and froze them; rolled others in unsweetened cocoa powder; and others in walnuts. My husband found it hard to believe it contained mashed potatoes. Give this recipe a try. It tastes great and is so fun to make!

Healthy Sugar-Free Gluten Free Chocolate Truffles


Yield: Depends upon sizes you make

Healthy Sugar-Free Gluten Free Chocolate Truffles


    For the Filling
  • 1 -1/2 cups left over mashed potatoes, with or without butter/margarine/or dairy-free spread (or mashed sweet potatoes)
  • 1 stick butter (or Earth Balance dairy-free buttery spread)
  • 1 teaspoon spoonable stevia
  • 1/4 cup blue agave syrup (or regular, if that's all you have on hand)
  • 1 1/2 teaspoons vanilla extract
  • 1/2 cup +2 Tablespoons unsweetened gluten free cocoa powder
  • 1 cup chopped walnuts (optional)
  • For the Outside Coating
  • Additional unsweetened cocoa powder, chopped walnuts or melted chocolate (*dairy-free Healthy Sugar-Free Gluten Free Chocolate Truffles]*, or sugar-free stevia chocolate, if you desire) for coating
  • Options to Walnuts
  • Shredded coconut
  • Chopped pecans
  • Candied cherries for filling (if you wish a healthier version try Amarena Italian Cherries - candied in Amarena (sour black cherry) syrup, not the typical artificial ingredients.)


  1. Add all ingredients except walnuts into electric mixing bowl.
  2. Beat until creamy. If your butter has not been softened this may take awhile.
  3. Fold in walnuts using your dough hook or by hand.
  4. Chill in the refrigerator for 1 hour.
  5. Using a cookie scooper (smaller than an ice cream scooper) scoop dough out and place on chopping board lined with plastic wrap, wax paper or foil.
  6. With hands coated with unsweetened cocoa powder, roll each into smooth balls.
  7. If coating with melted chocolate measure 2 cups of chocolate chips (makes about 1 cup of melted chocolate. (You may also roll in nuts prior to dipping.)
  8. Dip pieces into melted chocolate to cover; and transfer to a cooling rack to allow the chocolate to harden.
  9. Freeze for 30 minutes or so.
  10. Serve cold.
  11. If using walnuts, chop walnuts finely and roll in nuts.
  12. If using unsweetened cocoa powder roll in powder. (Cinnamon is also another choice and will not have a bitter taste.)
  13. Refrigerate left overs.


If you are on a gluten-free diet ensure to use chocolate that is gluten-free.

You can shape these chocolates into eggs for Easter, hearts for Valentine's Day, trees for Christmas or any shape you desire.

This also makes an incredible cannoli filling which I will post next.

When coating these in chocolate you may use the chocolate of your choice, but I chose milk chocolate as the filling is not very sweet.

When melting the chocolate do not make the mistake I did and use the microwave. I usually use this short cut successfully, but it did not turn out well. I had to place it in a sauce pan and add some half and half to thin it out. Either use a double boiler or a sauce pan.

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