A Note from The Cooking Cardiologist: Dark chocolate’s antioxidant properties make this a heart-healthy treat. This recipe also uses agave syrup, which is about 90 percent fructose. Its sweeter than sugar, so you can use approximately 25 percent less.


  • ½ cup fat-free half-and-half
  • 10 oz. bittersweet chocolate (at least 70% cacao)
  • 2 tbsp. Smart Balance Butter and Canola Blend or Benecol
  • ½ cup agave nectar
  • ½ tsp. vanilla
  • ½ cup crushed toasted almonds
  • Optional: ½ cup shredded coconut to coat the truffle


  1. Place the half-and-half in a heavy saucepan at low heat.
  2. Break the chocolate into pieces and add to the half-and-half. Add the agave nectar, vanilla and Smart Balance. Continue heating until the chocolate is melted, smooth and thickened.
  3. Place the mixture into an 8-inch square pan and chill in the refrigerator for about an hour to firm.
  4. Toast the almonds and coarse crush in a food processor, short pulses (1 cup will equal ½ cup of crushed, chopped almonds).
  5. When the chocolate is firm, remove from refrigerator and using a teaspoon form a ½ inch to ¾ inch ball. Roll each in the almonds and the other side in coconut if desired.

Makes: 40 (serving size = one ½” truffle, 68 calories)

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