Description
These chocolate coconut truffles are a delicious and easy treat made with Medjool dates, coconut, and dark chocolate.
Ingredients
Scale
- 1 cup Medjool dates (pitted)
- 1 cup unsweetened coconut
- 1 cup nut flour (of choice)
- 1 tbsp melted coconut oil
- 1/2 tsp coconut oil (for chocolate)
- 1 tbsp pure maple syrup
- 1/2 cup dark chocolate chips
Instructions
- Preheat the oven to 350 degrees F.
- Soak dates in warm water for about 10 minutes.
- Layer parchment paper on a baking sheet and add coconut. Bake for 3-5 minutes on the middle rack.
- Remove the pits and add the dates to a food processor along with the toasted coconut, nut flour, coconut oil, and maple syrup. Blend until incorporated and refrigerate for at least 20 minutes.
- Once the mixture is cool, form the balls with your hands, portioning out enough to make 12 truffles.
- In a small bowl, add dark chocolate chips and 1/2 tsp coconut oil and microwave until melted.
- Dip each ball into the melted chocolate. Sprinkle with the rest of the toasted coconut and refrigerate for the chocolate to darken.
Notes
- These truffles can be stored in the refrigerator for up to one week.
- Experiment with different nut flours for varied flavors.
- Prep Time: 30 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 truffle
- Calories: 100
- Sugar: 7g
- Sodium: 1mg
- Fat: 5g
- Saturated Fat: 2.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg