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Instructions
- In a food processor, combine the pitted dates, almonds (or almond flour), cocoa powder, maple syrup (or honey), vanilla extract, and salt. Blend until the mixture is well combined and forms a sticky dough.
- Using your hands, take small portions of the mixture and roll them into small balls, about the size of a tablespoon.
- Spread the shredded coconut on a plate. Roll each truffle in the coconut until fully coated.
- Place the finished truffles on a parchment-lined tray and refrigerate for at least 30 minutes to firm up.
- Enjoy your coconut cocoa truffles chilled, and store any leftovers in the fridge for up to one week.
Chef’s Tips
- If the mixture is too dry, add a little more maple syrup or honey for moisture.
- For an extra flavor twist, try adding a teaspoon of nut butter or a sprinkle of cinnamon to the mixture.
- Experiment by rolling truffles in other coatings, like crushed nuts or cacao nibs, for variety.
Nutrition (per serving)
Approximate calories: 150, protein: 3g, carbs: 20g, fat: 7g
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