These bite-sized delicacies will melt in your mouth! I recommend hiding some in the freezer or they will all be gone before you know it.
Raw cocao packs a caffeine punch so be careful. Eat too many of these at night and you may be awake into the night.
There is a lot of room for customization. Try putting a raw nut in the center, or a piece of dried fruit. Roll the truffle in cinnamon, or a spice and cocoa powder mix. Use a variety of nuts… Use your imagination!
- 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
- To make the date paste, soak 1 cup of pitted medjool dates for several hours or overnight in ½ cup water.
- Blend soaked dates and the soak water in a high speed blender until creamy.
- Scrape down sides frequently to insure all of the dates are incorporated.
- Store any leftovers in a airtight container in the refrigerator and use to replace honey or agave nectar in other recipes.
- In a high-speed blender, blend the warmed coconut butter/oil, date paste or coconut nectar, vanilla, and salt.
- Add the shredded coconut, ½ cup at a time, and blend until smooth.
- Transfer the mixture to a bowl and stir in the cocoa powder until thoroughly combined.
- Place the bowl in the refrigerator for about 10 minutes or more to set slightly.
- Place the chopped nuts (or coconut or cocoa powder) onto a small plate.
- Scoop out 1 heaping tablespoon of the chocolate mixture and roll them into balls between clean wet hands.
- Roll these in the nuts to coat.
- Refrigerate until firm.
- Store the finished truffles in the refrigerator or freezer.