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
10 Medjool dates, soaked in water for a few minutes, then drained, if they are less than fresh and moist
¼ cup Raw almonds
1 cup Raw cacao powder, more for rolling (the truffles, not you!)
2 tbsp Ground flax seed
2 tbsp Dried coconut (not the shredded, sweetened stuff), more for rolling
2 tbsp Coconut oil
2 tbsp Brown rice syrup, or raw honey, or real maple syrup (taste will change depending on which you use. The rice syrup is the most neutral)
1Place 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
2Place in the food processor the drained dates, cocoa powder, flax, coconut, coconut oil, and sweetener. Run until a smooth dough is formed.
3Add the almonds to the mixture and pulse to mix.
4Put 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.
5Scoop 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.
6Roll the balls in the cocoa powder or coconut and set on the lined tray. Chill until firm.
7Store in the refrigerator to keep them firm, and so that you don’t keep seeing them.
Ingredients
10 Medjool dates, soaked in water for a few minutes, then drained, if they are less than fresh and moist
¼ cup Raw almonds
1 cup Raw cacao powder, more for rolling (the truffles, not you!)
2 tbsp Ground flax seed
2 tbsp Dried coconut (not the shredded, sweetened stuff), more for rolling
2 tbsp Coconut oil
2 tbsp Brown rice syrup, or raw honey, or real maple syrup (taste will change depending on which you use. The rice syrup is the most neutral)
Directions
1Place 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
2Place in the food processor the drained dates, cocoa powder, flax, coconut, coconut oil, and sweetener. Run until a smooth dough is formed.
3Add the almonds to the mixture and pulse to mix.
4Put 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.
5Scoop 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.
6Roll the balls in the cocoa powder or coconut and set on the lined tray. Chill until firm.
7Store in the refrigerator to keep them firm, and so that you don’t keep seeing them.
