Saturday, February 19, 2011

Dark Chocolate Truffles Rolled in Cocoa and Coconut

These are considered "raw" treats. I generally avoid "raw" recipes because they can be time consuming. The only time consuming aspect of making these delicious little fat bombs is soaking the dates and letting the ingredients chill for several hours before rolling them into balls. But they are very easy. Since this is a small recipe, you will need a small blender or processor to make them. Makes about 12-14 truffles.

2 TB plus 2 tsp virgin coconut oil, melted
2 medjool dates, pitted and chopped
1/4 cup pure maple syrup
3 TB cocoa powder
pinch of salt
1-2 TB cocoa powder, for rolling
1-2 TB flaked raw unsweetened coconut, for rolling

Combine the coconut oil and dates in very small bowl and let sit for 30 minutes (this softens the dates). Transfer to blender with syrup, cocoa and salt. Process until smooth, periodically scraping down. Place in small bowl and let chill for several hours.

Scoop out about 3/4 tsp of mixture, and roll into ball. Roll in cocoa or coconut flakes and place in small paper cup. Continue until done. Chill truffles for about an hour before serving. Keeps for a week in refrigerator.

No comments:

Post a Comment