Coconut Cocoa Truffles

Instructions

1. 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.
2. Using your hands, take small portions of the mixture and roll them into small balls, about the size of a tablespoon.
3. Spread the shredded coconut on a plate. Roll each truffle in the coconut until fully coated.
4. Place the finished truffles on a parchment-lined tray and refrigerate for at least 30 minutes to firm up.
5. 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