Vegan, low-glycemic, heart healthy, high protein! Recipe from sweets_you_can_eat on Instagram!
- 2 cups pitted, roughly chopped dates
- 1 cup extra hot coffee or espresso, (can be boiling)
- 3 tbsp melted coconut oil
- 1 tbsp dried mint leaf (dried min from a tea bag works great)
- 1 tbsp vanilla
- 1/2 tsp mint extract
- 1 cup almond flour
- 1/2 cup slivered almonds
- 1/2 cup chocolate chips
- 1/2 cup unsweetened shredded coconut
- 1/2 cup cocoa powder
- 1/2 tsp salt
- 1 cup 65% - 85% Hacienda San Jose Chocolate
- 1 tbsp refined coconut oil
- Large crystal salt
*Makes 24-35 truffles*
- Combine wet ingredients: dates, hot coffee, melted coconut oil, dried mint, vanilla and mint extract into a food processor (or into a medium sized bowl if using a hand immersion blender). Let these ingredients sit and soak for 20 minutes while you prepare the dry ingredients.
- In a large bowl combine the dry ingredients: almond flour, slivered almonds, chocolate, coconut, cocoa powder and salt. Stir to blend everything together into a chocolatey-crumb consistency.
- Now that the dates have soaked and softened in the wet ingredients, blend them for two minutes until an exceptionally smooth, creamy, thick dough consistency is formed.
- Spoon the wet date mixture into the dry ingredients and combine all into a thick, yummy chocolate dough.
- Using a small sized 1 inch ice cream scooper, scoop balls of truffle go onto nonstick tray or cookie sheet. Or simply pinch off 2 tablespoons of truffle though and roll each into a bowl. Finish using all the dough (you will have 24 large bites or 35 small ones).
- Refrigerate until firm (about 30 minutes). Once chilled, roll each ball into a little cocoa powder or shredded coconut to finish with a non-stick coating.
- Dipping: have fun with Megan‘s dipping chocolate, dip frozen truffles into the dipping chocolate, sprinkle large crystal salt to stick the chocolate and let set.
- The truffles can be stored in the freezer for up to three months. Enjoy the truffles at room temperature.