Ingredients

The following ingredients have 22 Servings
  • 1 cup raspberries
  • 1 cup Medjool dates, pits removed (approximately 10 dates)
  • 1 cup chopped raw pecans
  • 5 tbsp Manitoba Harvest Hemp Hearts
  • 3 tbsp raw cocoa powder
  • 3 tbsp Manitoba Harvest Chocolate Hemp Pro70 (hemp protein powder)
  • 1 tbsp maca powder
  • 1 cup dark chocolate chips
  • 1 tbsp + 1 tsp coconut oil
  • 1 tsp coarse sea salt

Instruction

  • Using a blender or food processor, puree raspberries and strain through a cheesecloth or sieve, discarding the seeds. Set raspberry puree aside.
  • In a food processor, add dates, pecans, Hemp Hearts, cocoa powder, Hemp Pro70, and maca powder, and pulse until combined and crumb-like consistency. Transfer to a medium bowl and fold in the raspberry puree.
  • Roll mixture into 1-inch balls and place onto wax paper or parchment-lined baking sheets. Store in freezer for 20 minutes, until chilled.
  • In the meantime, melt chocolate chips and coconut oil in a small saucepan over low heat.
  • Remove truffles from freezer and place the balls, one at a time, into the melted chocolate until coated. Remove and return truffles to parchment-lined baking sheets.
  • Sprinkle one or two flakes of salt over the top of each truffle.
  • Store in the refrigerator to keep chilled.