Chocolate Truffles
 
Prep time
Total time
 
Looks fancy but is easy to make. Store in the freezer for later use.
Author:
Recipe type: Dessert
Cuisine: Raw Food
Serves: 15-25 Truffles
Ingredients
  • ½ cup coconut butter/oil, warmed to soften
  • ¾ cup date paste (see below), or coconut nectar
  • 2 teaspoons vanilla extract
  • ¼ teaspoon sea salt
  • 1 cup dried shredded coconut
  • 2 cups raw cocao powder, sifted
  • 1 cup chopped nuts or shredded coconut or ¼ cup cocoa powder
Instructions
Date Paste:
  1. To make the date paste, soak 1 cup of pitted medjool dates for several hours or overnight in ½ cup water.
  2. Blend soaked dates and the soak water in a high speed blender until creamy.
  3. Scrape down sides frequently to insure all of the dates are incorporated.
  4. Store any leftovers in a airtight container in the refrigerator and use to replace honey or agave nectar in other recipes.
Truffle:
  1. In a high-speed blender, blend the warmed coconut butter/oil, date paste or coconut nectar, vanilla, and salt.
  2. Add the shredded coconut, ½ cup at a time, and blend until smooth.
  3. Transfer the mixture to a bowl and stir in the cocoa powder until thoroughly combined.
  4. Place the bowl in the refrigerator for about 10 minutes or more to set slightly.
Topping:
  1. Place the chopped nuts (or coconut or cocoa powder) onto a small plate.
  2. Scoop out 1 heaping tablespoon of the chocolate mixture and roll them into balls between clean wet hands.
  3. Roll these in the nuts to coat.
  4. Refrigerate until firm.
  5. Store the finished truffles in the refrigerator or freezer.
Recipe by Food For The Soul at https://foodforthesoul.me/chocolate-truffles/