Vegan Truffles with Toasted Coconut


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Member since 2012

Serves 12 | Prep Time 20 | Cook Time 0

Ingredients

2 c. Medjool dates, pitted
1 c. raw almonds
2 1/4 c. raw cacao powder
1 c. shredded unsweetened coconut, plus extra for garnish
1/2 c. cocoa nibs
1/2 c. raw agave nectar
2 t. vanilla extract
1 t. salt


In a 350 degree oven, toast coconut on a cookie sheet for 7 minutes, stirring with a spatula every minute so that it doesn't burn.


In a food processor, blend the dates and almonds. Add cacao powder and blend until incorporated.


Move cacao mixture into a bowl and fold in remaining ingredients.


Roll truffle dough into Tablespoon-sized balls, coat in extra toasted coconut and place on a parchment-lined cookie sheet.


Place truffles in the fridge or freezer to harden (about an hour) before packing or serving.


Pairs Well With


Notes

Another treat for my sweet-loving, health-conscious boyfriend. I personally love these truffles because of their sweetness and texture.

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