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