Description
Decadent raw chocolate truffles made with sweet medjool dates and rich natural cocoa powder. An indulgent treat that you can feel good about enjoying.
Ingredients
Scale
- 1 1/2 cups fresh, soft medjool dates
- 1/2 cup of unsweetened natural cocoa powder
- 3–4 Tablespoons of hot espresso
- 1/2 teaspoon of pure vanilla extract
- More natural cocoa powder for rolling
Optional
- Replace espresso with 2-3 Tablespoons of virgin coconut oil
Instructions
- Place all ingredients in a food processor, using 3 Tablespoons of hot espresso to begin with. Process for about two minutes or until a smooth, workable consistency is reached.
- If the mixture is too dry, add in an extra Tablespoon of hot espresso.
- Using a teaspoon, scoop out mixture and shape into balls.
- Then roll in cocoa powder and place on a plate.
- Continue until all of the mixture is finished.
- Refrigerate for an hour and enjoy!
Notes
- If you don’t mind them warm (I don’t) – you can eat straight away. Try adding 1/4 cup of nuts, or a Tablespoon of peppermint extract, for a dark chocolate mint truffle. You could also add a little bit of your favourite alcohol for a special dessert. If you want a sweeter truffle, add a little bit of pure maple syrup to the mixture.