Vegan Truffles with Toasted Coconut
  • Cooking Time: 0
  • Servings: 12
  • Preparation Time: 20
  • 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
  1. 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.
  2. In a food processor, blend the dates and almonds. Add cacao powder and blend until incorporated.
  3. Move cacao mixture into a bowl and fold in remaining ingredients.
  4. Roll truffle dough into Tablespoon-sized balls, coat in extra toasted coconut and place on a parchment-lined cookie sheet.
  5. Place truffles in the fridge or freezer to harden (about an hour) before packing or serving.
Another treat for my sweet-loving, health-conscious boyfriend. I personally love these truffles because of their sweetness and texture.