Ingredients
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1 cup pitted dates (Medjool)
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1/2 cup raw cacao powder
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1 tbsp ground flaxseed + 3 tbsp water (for egg replacement)
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1 tbsp unsweetened cocoa powder
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1 tsp baking soda
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1 tsp sea salt
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1/2 tsp vanilla extract
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1/2 cup chopped walnuts
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1/2 cup desiccated coconut
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1/4 cup chopped pistachios (optional)
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1/4 cup goji berries (optional)
Directions
Subtitle: Gluten-Free, Oil-Free, Raw, High-Protein, Kid-Friendly, Whole Foods Plant-Based, Seasonal, Zero Waste, Budget-Friendly
Description: These exquisite truffles are a delicious blend of Middle Eastern spices, dates, and protein-rich chocolate. They’re perfect for satisfying your sweet tooth without compromising on taste or nutrition!
Ingredients:
– 1 cup pitted dates (Medjool)
– 1/2 cup raw cacao powder
– 1 tbsp ground flaxseed + 3 tbsp water (for egg replacement)
– 1 tbsp unsweetened cocoa powder
– 1 tsp baking soda
– 1 tsp sea salt
– 1/2 tsp vanilla extract
– 1/2 cup chopped walnuts
– 1/2 cup desiccated coconut
– 1/4 cup chopped pistachios (optional)
– 1/4 cup goji berries (optional)
Instructions:
1. Soak the dates in hot water for about 10 minutes until softened. Drain the excess liquid and place them in a high-speed blender along with the other ingredients.
2. Blend on high speed until smooth and creamy, scraping down the sides as needed. This may take a few minutes.
3. Pour the mixture into a bowl and refrigerate for at least 30 minutes to set.
4. Scoop out tablespoonfuls of the mix and roll them into balls between your palms. Place the truffle balls back onto the parchment paper and continue rolling.
5. Store any leftover truffles in an airtight container in the fridge for up to one week.
Difficulty Level: Easy
Note: You can also use almond butter or sunflower seed butter instead of the date paste if you prefer a different texture.
Steps
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1
Done
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Soak the dates in hot water for about 10 minutes until softened. Drain the excess liquid and place them in a high-speed blender along with the other ingredients. |
|
2
Done
|
Blend on high speed until smooth and creamy, scraping down the sides as needed. This may take a few minutes. |
|
3
Done
|
Pour the mixture into a bowl and refrigerate for at least 30 minutes to set. |
|
4
Done
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Scoop out tablespoonfuls of the mix and roll them into balls between your palms. Place the truffle balls back onto the parchment paper and continue rolling. |
|
5
Done
|
Store any leftover truffles in an airtight container in the fridge for up to one week. Difficulty Level: Easy Note: You can also use almond butter or sunflower seed butter instead of the date paste if you prefer a different texture. |
