Coconut and Sea Salt Chocolate Truffles

January 3, 2016

These chocolate truffles are so delicious, and are so easy to make. They’re especially great given the time of year- just because the holidays are over, doesn’t mean we need to cut sweet treats out entirely. By making these truffles out of dates, nuts and a few other amazing ingredients, you can enjoy these knowing you’re feeding your body healthy omega fats, whilst also curing those sugar cravings.
The ingredients for these truffles are really few and simple, whereas the toppings featured below are only a few of the many you can try – some more indulgent than others. My favourites have to be the ones dipped in chocolate with a sprinkle of sea salt (for an after dinner treat), or the ones covered in coconut shavings for an afternoon boost.Β You could also try rolling the truffles in crushed almonds or raw cacao powder. Either way,Β whether you top them or leave them plain, they taste really really amazing.
Apart from making a tasty snack, these are packed with some of the healthiest fats around from the nuts and sweetened 100% naturally from the dates, meaning you will get the best energy possible from just a few! You can use any type of nuts you want, or combine a couple. For this one I used almonds and walnuts, because that’s just what I had around, but I have tried these with pecans and they tasted just as good.

Coconut and Sea Salt Truffles
Makes about 20 truffles

1 cup of nuts (I use a mix of almonds & walnuts)
2 cups of soft medjool dates, pitted
1/2 tbsp of coconut oil
2 tablespoons of raw cacao powder
50 grams of melted chocolate
1/3 cup shredded coconut
Sea salt

Blend nuts in food processor for a minute or two, or until they are visibly crumbled and have a sand-like texture. Add the pitted dates, the coconut oil and the cacao and blend until a dough is formed. Store mixture in fridge for about 20 minutes, to make it easier to roll into balls. Whilst they are chilling, prepare the toppings my melting the chocolate and placing the other two toppings into small bowls. Once the 20 minutes have passed, roll the truffles out into little balls and coat with desired toppings. Keep them stored in the fridge. Enjoy!

You Might Also Like

No Comments

Leave a Reply

Registered with Copyright Safeguard