Chocolate Coconut Butter Truffles
Servings 11 pieces
Ingredients
Truffles:
- 6 medjool dates, soaked in hot water for 10 minutes and drained.
- ¼ cup coconut butter I used homemade.
- 1 tbsp cacao powder
- pinch of salt, optional
Coatings: Use anything you like.
- cacao powder
- shredded coconut
- chocolate shavings
- melted chocolate. See note.
- cacao nibs
- nuts
- dried fruit
Instructions
- Combine dates, coconut butter, cacao, and salt (if using) in food processor until thoroughly combined and a creamy paste forms.
- Refrigerate for 15-20 minutes to allow mixture to firm up a bit.
- Remove from refrigerator and using hands or a small cookie dough scooper make one inch balls. I was able to roll 11. You may need to return to the fridge if the mixture becomes too warm before adding any coatings.
- Rolls balls in desired toppings and return to the fridge to allow any melted chocolate to set.
- For best texture store in the fridge until ready to eat.
Notes
Adding a bit of coconut oil to melted chocolate will help create a smooth coating that hardens when chilled. Start with ½ teaspoon, melted adding more if needed until chocolate is smooth and liquid.