Ingredients
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the Chocolate Shell (dairy-free, gluten-free, nut-free):
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1 cup unsweetened cocoa powder
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1/4 cup cornstarch or arrowroot powder
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1 tsp coconut oil
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1/2 cup water
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the Filling (gluten-free, grain-free, high-fiber, low-carb, raw, refined sugar-free, soy-free, vegan, whole foods plant-based, zero waste):
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1 cup frozen medjool dates (pitted)
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1/2 cup rolled oats
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1/2 cup almond butter
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1/2 cup coconut milk (canned, full-fat)
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1 tbsp apple cider vinegar
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1/4 cup maple syrup
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1 tsp vanilla extract
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1/4 cup shredded coconut flakes
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1/4 cup chopped walnuts (or any other nut of your choice)
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1/4 cup chia seeds (optional)
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Level : Medium
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Time Needed : 30 minutes + freezing time (overnight recommended)
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Makes about 2 dozen truffles
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This recipe does not use any refined sugars, which means they are naturally sweetened using only fruits and nuts. The sweetness may vary depending on the ripeness of the dates used. If you prefer them sweeter, feel free to add more medjool dates or adjust the amount of maple syrup.
Directions
Subtitle: An Ode to the Flavors of 36 Countries in One Bite-Sized Dessert!
Ingredients:
For the Chocolate Shell (dairy-free, gluten-free, nut-free):
1 cup unsweetened cocoa powder
1/4 cup cornstarch or arrowroot powder
1 tsp coconut oil
1/2 cup water
For the Filling (gluten-free, grain-free, high-fiber, low-carb, raw, refined sugar-free, soy-free, vegan, whole foods plant-based, zero waste):
1 cup frozen medjool dates (pitted)
1/2 cup rolled oats
1/2 cup almond butter
1/2 cup coconut milk (canned, full-fat)
1 tbsp apple cider vinegar
1/4 cup maple syrup
1 tsp vanilla extract
1/4 cup shredded coconut flakes
1/4 cup chopped walnuts (or any other nut of your choice)
1/4 cup chia seeds (optional)
Difficulty Level: Medium
Total Time Needed: 30 minutes + freezing time (overnight recommended)
Servings: Makes about 2 dozen truffles
Note: This recipe does not use any refined sugars, which means they are naturally sweetened using only fruits and nuts. The sweetness may vary depending on the ripeness of the dates used. If you prefer them sweeter, feel free to add more medjool dates or adjust the amount of maple syrup.
Instructions:
Step 1: Prepare the chocolate shell: In a small saucepan over medium heat, whisk together the cocoa powder, cornstarch or arrowroot powder, and water until well combined and no lumps remain. Set aside.
Step 2: Add the coconut oil to the mixture and stir until fully melted. Remove from heat and set aside.
Step 3: Place the pitted medjool dates in a blender or food processor. Add the frozen medjool dates and process until smooth and creamy (about 1 minute). Add the rest of the filling ingredients and process until well combined.
Step 4: Scoop out tablespoonfuls of the date filling and roll into balls between your palms. Place on a parchment paper-lined baking sheet. Continue until all the filling has been used up.
Step 5: Melt the remaining chocolate shell in the microwave or double boiler. Using two forks, dip each truffle one at a time into the melted chocolate, allowing any excess chocolate to drip off before placing back onto the prepared baking sheet. Sprinkle with desired toppings such as chopped nuts, coconut flakes, or cacao nibs.
Step 6: Transfer the truffles to the refrigerator or freezer to set (approximately 1 hour or overnight). Store any leftover truffles in an airtight container in the refrigerator for up to 2 weeks.
Nutrition Information per serving (values are approximate and can vary based on size of truffle):
Calories: 100 | Carbohydrates: 14g | Protein: 3g | Dietary Fiber: 4g | Total Sugars: 8g | Net carbs: 11g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 1mg | Potassium: 100mg
Enjoy these World Adventure Truffles as a guilt-free indulgence while traveling around the globe through the flavors of 36 countries!
