Valentine's Chocolate Truffles
Prep Time: 50 minutes
Prep Notes: Paleo, no- bake, grain-free, processed sugar free, gluten free
Yields: 36 truffles
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)
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.