VEGAN TRUFFLES WITH TOASTED COCONUT

 

  • Cooking Time: 0
  • Servings: 12
  • Preparation Time: 20

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

Directions

  • 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.

Notes

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

Author Credit: Felicia Heykoop

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