Inner Goddess Chocolate Truffles
Ingredients
- 14 medjool dates, pitted
- 1/2 cup 1/2 cup nuts (any kind – I like to use pecans)
- 3/4 cup 3/4 cup almond meal (or any other finely ground nuts)
- 1/4 cup 1/4 cup cocoa powder
- 1 teaspoon 1 teaspoon vanilla
- 1/2 teaspoon 1/2 teaspoon sea salt (more to taste)
- cocoa, sprinkles, and flaked coconut for topping
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Instructions
- Soak the dates in hot water for a few minutes to soften. Drain and squeeze out excess water.
- Pulse the nuts, nut meal, and cocoa in a food processor until finely ground. Add the dates, vanilla and sea salt and pulse until a thick, sticky dough ball forms. Remove the dough ball from the food processor – taste and add any salt or other flavors you want (like peppermint extract around the holidays – yummay).
- Roll the dough into small balls – you should be able to get 18-24. Roll the balls in toppings of your choice like cocoa powder, chocolate sprinkles, or flaked coconut, or you can just leave them without any toppings for a not-super-cute-but-still-tastes-good snack. Place on a baking sheet and store in the freezer until they are hard enough not to stick together. Transfer to an airtight container and keep in the refrigerator or freezer.
Source
Original recipe: View Original