Valentine's 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
1/4 dried strawberry powder (get it here)
Directions
-
Place dates in a mug and add hot water, just enough to cover it. Soak for 10 minutes.
-
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.
-
Place dates (discard the water) in the food processes and pulse until smooth.
-
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.
-
After 30 min of refrigeration, use a teaspoon size serving and shape into balls then dip truffle ball into strawberry powder to coat. Freeze for best results.
-
Place in airtight container and freeze for up to 2 months.
