Ingredients

The following ingredients have 16 Servings
  • 10 medjool dates, pitted ((about 3/4 cup or 180 g packed))
  • 1 Tbsp coconut oil
  • 2 Tbsp water
  • 1/4 cup unsweetened cacao powder or cocoa powder ((plus more for rolling))
  • 3/4 tsp vanilla extract
  • 1 ½ Tbsp cashew butter ((or sub other nut or seed butter))
  • 1 healthy pinch sea salt
  • 1/2 -3/4 cup almond flour

Instruction

  • Line a small plate or dish with parchment paper and set aside.
  • Add pitted dates, melted coconut oil, and water to a food processor (a blender can also work, but not as well). Mix until small bits remain or a paste forms.
  • Add cacao powder, vanilla, cashew butter, and a healthy pinch of salt and blend again to combine.
  • Next add almond flour in 1/4-cup (28 g) measurements until the mixture forms a ball in the food processor. Scrape down sides as needed. You’re going for a sticky energy-bite texture (see photo).
  • Use a scoop or lightly oiled 1-Tbsp measuring spoon to scoop out 1-Tbsp amounts of the mixture to roll into balls between the palms of your hands. They can stick a little bit if you work slowly, so try not to overhandle them. If too sticky, add a bit of cacao powder to the mixture and/or your hands to limit sticking.
  • Transfer to the parchment-lined plate or dish to prevent sticking. Repeat until all truffles are formed — as recipe is written, about 16.
  • Optional: Empty a small amount of cacao powder into a shallow dish or bowl and roll the truffles around to coat. This helps prevent them from sticking and also adds a more intense chocolate flavor.
  • At this point you can enjoy them as is. Or, for a firmer truffle, transfer to the freezer to set for 30 minutes. Store leftover truffles covered in the refrigerator up to 1 week or in the freezer up to 1 month.