Real No Bake Chocolate Truffles

 

Prep Time: 50 minutes
Prep Notes: Paleo, no- bake, grain-free, processed sugar free, gluten free
Yields: 36 truffles


Ingredients
1 1/4 cup raw Brazil nuts, plus 1/4 chopped raw Brazil nuts for decoration (for a Nutella variation try roasted hazelnut!) 
1 cup pitted majdool dates
1/2 cup raw cacao powder, plus 1/4 cup for decoration - Non Dutch-process/ Non alkalized

cocoa. You can find it here
1 tsp coconut oil
1/4 unsweetened shredded coconut for decoration, get it here

Variation: 1/4 cup Matcha powder (get it here) and/or 1/4 dried strawberry powder (get it here) for a festive twist, at Christmas, Valentines Day or St Patricks Day! 

Directions

  1. Place dates in a mug and add hot water, just enough to cover it. Soak for 10 minutes.

  2. While dates are soaking grind Brazil nuts in small batches in a food processor until smooth, 1/4 cup at a time. Move ground nuts to a separate bowl.

  3. Place dates (discard the water) in the food processes and pulse until smooth.

  4. Add coconut oil, raw cacao and ground Brazil nuts to the date mixture and blend in the food processor until smooth and well blended, (3-5 minutes). Refrigerate for 30 minutes. 

  5. Prepare the decoration: Pulse (turn the machine on and off quickly) several times until the brazil nuts are the desired size. This is a fast way to get the job done, but may result in uneven chopping. Shredded coconut is ready for use, if flakes are too big then you can pulse it a couple of times. Raw cacao powder is ready for use too! Place 1/4 cup of each in a separate bowl. (Matcha and strawberry powder are ready to use!) 

  6. After 30 min of refrigeration, use a teaspoon size serving and shape into balls then dip truffle ball into desired decoration. Freeze for best results.  

  7. Place in airtight container and freeze for up to 2 months. 

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Boston, MA                                                                                                              farah@wellnesswithinyourreach.com