Fit Friday: You Have My Heart 4 Ingredient Truffles

Happy Friday! Was it just me or did this week seem to DRAG? It could be because I am on my way out of town for a weekend away, or just because there’s been a lot going on. Whatever the reason, I am extremely grateful and in need of  a trip to one of my absolute favorite places. I will do a follow-up “recap” post with all the highlights. Stay tuned!

dsc_2189Until then, I’m still in Valentines Day mode because…why not? Love is in the air and it’s been fun to see the romantic side of everyone. The other thing I can’t get enough of is all the holiday treats, especially the chocolate. Ugh the chocolate.

Just because we’re on MSF doesn’t mean we have to miss out on all the decadent treats this time of year. Yes we’re trying to stay fit and mindful of our habits, but it’s important to maintain balance in everything. I like to incorporate something healthy in my treats (as you may have noticed) but also cook with as few ingredients from natural, whole foods when possible.

dsc_2184I invite you to take some time this weekend to whip up the most SIMPLE and fit recipe with only 4 ingredients! This is the perfect combination of indulgence with real, whole ingredients you can pronounce so you don’t have to feel guilty. Dare we call these healthy? Healthy-ish maybe.

I made these yesterday and they are already gone, and we can’t blame the dog! I’m sure you’ll fall hard for these and want to make them for all the valentines in your life <3

dividerMSF You Have My <3 4-ingredient Truffles


¼ c Cacao powder

2 TBL Coconut oil

Raw almond butter

6 TBL Maple syrup

Optional pink Himalayan salt or cinnamon to sprinkle on top


Melt the coconut oil and stir in half the maple syrup and cacao powder until well combined. Pour half of the chocolate mixture into molds (can sub ice cube tray or use molds like mine which I got from Amazon) and put in freezer for 30 minutes to an hour to firm. Meanwhile stir remaining maple syrup into almond butter. Once set, take molds out of the freezer and spoon some almond butter into each mold on top of chocolate (be sure not to overstuff). Top almond butter with remaining chocolate and place in freezer for another hour or so to set. Take out and try not to eat them in one sitting! Store in airtight container in freezer. Enjoy!

dividerEnjoy your weekend and look for my recap of my getaway coming soon!




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