Chocolate Coconut Truffles

These creamy coconut-cocoa truffles are fueled with revitalizing nutrients. These bite-sized snacks are powered by protein and slow-burning natural sugars. Have two truffles for your mid-afternoon snack, and you'll be energized until dinnertime. 

Dates, also known as nature's candy, are a rich source of dietary fiber, potassium and iron. They are also a great source of vitamin B, which helps maintain energy levels.

Almonds are one of the richest protein nuts, have satisfying power, and are high in vitamin E and monounsaturated fats.

This recipe makes 40 truffles, with 92 calories per truffle, a cooking time of 45 minutes, and a total time of 5-6 hours (including chill time). Make sure you're handling ingredients with washed hands, your kitchen is clean and you are observing safe refrigeration and proper cooking temperatures.

Chocolate Coconut Energy Truffle Recipe:

Ingredients for the truffles:

• coarsely chopped, pitted medjool dates-2 cups

• boiling water-1 cup

• raw almonds-1 cup

• melted coconut oil-2 tablespoons

• vanilla extract-1 teaspoon

• sea salt-1/2 teaspoon

• coconut flour

• unsweetened cocoa powder 3/4 cup+3 tablespoons

For the chocolate coating:

• dark chocolate cut into small pieces (8 ounces-70% cacao content or higher)

• coconut oil-2 tablespoons

• boiling water-1/2 cup

• unsweetened shredded coconut -1 cup

Directions for Chocolate Coconut Truffle:

1. Soak the almonds in hot water and let them stand for half an hour, or until cool.

2. Grind the almonds in a food processor until they turn into a creamy paste (for about 7 minutes).

3. Add the dates and standing water, vanilla, coconut oil and salt to the processor. Blend until a smooth paste is formed, scraping down the sides a couple of times in between.

4. Now put in the cocoa and coconut dough and process until a dough-like paste is formed. Refrigerate it for about 2-3 hours until very cold.

5. Line a baking tray with foil or parchment paper. Roll 40 balls out of the mixture using 1 tablespoon per truffle. Take coconut oil and chocolate in a heat-safe container. Add boiling water to it and mix gently with a spatula until the mixture becomes smooth.

6. With a fork dip each ball into the chocolate mixture and let the excess drip off. Prepare a separate tray of shredded coconut and roll the truffles to cover them fully. Transfer them to the prepared baking tray and refrigerate until the chocolate is set.