Would anyone say no to a Raw Chocolate Coconut Truffle? I didn’t think so! These tasty treats are always a big hit. They are vegan, gluten free and packed with iron, fiber and amazingness. I teach them in classes, make versions of them for parties and keep them in my freezer at all times for a late night treat that satisfies the sweet tooth in a truly healthy way. Once you learn the “formula” you can play around and get creative, so many fun additions to make them unique. They are also wonderful because they travel well, can be left unrefrigerated and give you lots of nutrient rich energy. Another fave recipe using the same technique are these Raw Carrot Cake Truffles, check ’em out!
Raw Chocolate Coconut Truffles
1 cup mixed nuts or seeds of your choice:
(pecans, walnuts, cashews, sunflower seeds, pistachios, almonds, pumpkin seeds)
1+ cup of desiccated coconut, divided
1/4 cup raw cacao powder, or more if desired
2 Tablespoons chia or ground flax seed (optional)
1 ½ cup pitted dates
1 teaspoon vanilla extract
2-4 Tablespoons filtered water as needed
A pinch of salt
Makes about 2 dozen medium balls
Place the nuts, half of the coconut, cacao powder, chia or flax in a food processor and blend until finely chopped. Add the dates and vanilla and and pulse until well blended. Add the water 1 tablespoon at a time if the mixture is not coming together into a sticky dough and pulse until it will roll into a ball easily.
With your hands roll the mixture into small balls. Roll the balls in remaining coconut and place the balls on a plate and refrigerate until hard. Store for up to a week in the refrigerator or a month in the freezer.
Tips & Notes~
Roll the balls in some finely chopped up nuts or some more cocoa powder.
Add some wheatgrass or spirulina powder or high quality protein powder to pack in the nutrients.
You can also add some finely chopped dried cherries or cranberries to add a sweet tang.
Keep this nut free and make with only pumpkin seeds and sunflower seeds.