With my current status being off of processed sugar (except for darkest chocolate and bread), one of my missions is about creating desserts using 100% cocoa and natural sweeteners.
I have discovered that dates are one of those amazing fruits that is very sweet but doesn’t impart a strong individual taste, blending in invisibly.
I found this Paleo Truffle recipe and made my version without the added coffee.
I shared some with friends who instantly fell in love and were all surprised and excited that no processed sugars were added.
For a more decadent version with a minor amount of sugar — enrobe the truffles in a melted mixture of 75 – 100% chocolate bar pieces, then sprinkle them with shredded coconut or roll in cocoa powder.
If you are not a fan of coconut, you can leave that ingredient out and use another fruit oil in its place.
Here’s the recipe…
½ Cup each:
• Almonds, Walnuts, Pecans, Hazel Nuts, Pumpkin Seeds
• 6 Dates
• ½ Cup Shredded Coconut
• 2 Tablespoons Cocoa Powder
• 3 Tablespoons Extra Virgin Coconut Oil
• 2 Teaspoons Freshly ground coffee
• 2 Tablespoons Shredded Coconut for rolling
Run the nuts and pumpkin seeds in a food processor or blender until ground into a fine flour.
Remove the nut flour and grind the dates and shredded coconut in the food processor until smooth.
Mix these ingredients together with coffee and cocoa powder according to taste.
Finally, add the coconut oil and mix it all together by hand. Roll the paste into small nibbly balls (about 12) and sprinkle them in shredded coconut.
Dates add the sweetness but also help hold the balls together so if you can’t get the paste to hold its shape, try adding a few more. The coconut oil also helps, add more if you need to.
These snacks should be refrigerated to become firm.