Coconut Almond Truffles
Make a bunch of these for when you have that sweet tooth; if you are going to have a sweet, it might as well be healthy! Makes approximately 16 truffles
Place the almonds in the bowl of a food processor and pulse until they are coarsely chopped, not a paste or powder. Set them aside in a small bowl
Place in the food processor the drained dates, cocoa powder, flax, coconut, coconut oil, and sweetener. Run until a smooth dough is formed.
Add the almonds to the mixture and pulse to mix.
Put some cacao powder or coconut on a small plate (or do both on two separate small plates. Both/and is always better!) Line a larger plate or small tray with waxed paper.
Scoop a teaspoon full the mixture from the food processor and roll between your palms to form a ball. Moist hands help, as does chilling the mixture slightly if it is too soft to roll. The balls should be the size of small grapes.
Roll the balls in the cocoa powder or coconut and set on the lined tray. Chill until firm.
Store in the refrigerator to keep them firm, and so that you don’t keep seeing them.
Ingredients
Directions
Place the almonds in the bowl of a food processor and pulse until they are coarsely chopped, not a paste or powder. Set them aside in a small bowl
Place in the food processor the drained dates, cocoa powder, flax, coconut, coconut oil, and sweetener. Run until a smooth dough is formed.
Add the almonds to the mixture and pulse to mix.
Put some cacao powder or coconut on a small plate (or do both on two separate small plates. Both/and is always better!) Line a larger plate or small tray with waxed paper.
Scoop a teaspoon full the mixture from the food processor and roll between your palms to form a ball. Moist hands help, as does chilling the mixture slightly if it is too soft to roll. The balls should be the size of small grapes.
Roll the balls in the cocoa powder or coconut and set on the lined tray. Chill until firm.
Store in the refrigerator to keep them firm, and so that you don’t keep seeing them.
