Truffles were made to be a tradition … and believe it or not, this tradition can actually be pretty healthy! Like a combination between a chocolate bar, fudge, and a cookie, each high-flavored bite is filled with antioxidants and minerals, while being only sweetened with fruit! It's easy to enjoy making them in different flavors and with various superfoods, but if you're looking for something simple and classic, this recipe has your number. Needless to say, they are always a favorite at the holiday table!
The perfect bite, these lavish truffles are surprisingly simple to make. You can also use a couple drops of liquid chlorophyll to dye the coconut topping green for a more “minty” appearance.
Makes about 16 truffles
¼ cup finely chopped cacao butter
6 large Medjool dates, pitted
½ cup cacao powder
2 tablespoons coconut oil
¾ teaspoon peppermint extract
1/16 teaspoon sea salt
2 tablespoons flaked coconut
In a small saucepan over very low heat, warm the cacao butter until just melted. Transfer the liquid butter to a food processor, and add all the remaining ingredients except the coconut. Blend until creamy, and stop as soon as a large, smooth ball forms inside of the processor. Transfer the chocolate “dough” to a bowl, cover, and refrigerate for 30 minutes to partially solidify.
Once chilled and pliable, remove the truffle mixture from the refrigerator. Place the coconut in a small bowl. About a tablespoon at a time, for the dough into a smooth ball with your hands. Dip the truffle in the coconut, and place onto a serving plate. Repeat with remaining dough to form about 16 truffles. Truffles are best served at room temperature, but may also be refrigerated for a firmer texture.