Ingredients
The following ingredients have 10 Servings
- 2 cups shredded coconut
- 12 large medjool dates, pitted
- 1/3 cup coconut milk
- 2 tbsp collagen peptides (sub more coconut for vegan)
- 1 tsp cinnamon
- 1/2 cup dairy-free chocolate chips (sub homemade carob chips for AIP)
- 1 tbsp coconut oil
Instruction
- Preheat the oven to 325 F and line a baking sheet with parchement paper. Add the shredded coconut to the baking sheet and bake in the preheated oven for 4-8 minutes, checking often to ensure they don’t burn, until lightly toasted. Set aside, dividing out 2 tbsp to use for topping the truffles later.
- If your dates are hard, soak them in hot water for 5-10 minutes until soft. Strain the water and add the dates to the food processor. Pulse until the dates are mashed and sticky and no large peices of dates remain.
- Spoon the date mixture into a large bowl and mix with the toasted shredded coconut, coconut milk and cinnamon until fully combined.
- Line a large plate with parchment paper and roll the date and coconut mixture into about 10 balls. Transfer to the fridge to chill for 15-20 minutes.
- While the truffles chill, melt the chocolate and the coconut oil using your preferred method (I prefer a double boiler method).
- Carefully drop each truffle into the chocolate and rotate with a spoon to fully coat. Transfer back to the parchment lined plate and top each truffle with a sprinkle of extra shredded coconut.
- Chill in the fridge 30-45 minutes, or the freezer for 15-20 minutes, or until the chocolate has hardened. Serve chilled.
