Dark chocolate, date and coconut truffles
Photo by Tamara West
A healthy treat - these truffles are made with sweet medjool dates and rich dark chocolate. They will keep at room temperature for a week or so, and can also be kept in the fridge.
|1 cup||Blanched almonds, raw|
|12 pieces||Dark chocolate, squares (I used Whittaker 70 per cent Ghana)|
|14||Medjool dates, large|
|1 cup||Threaded coconut, or desiccated|
|1½ tsp||Vanilla paste, or extract|
|5 Tbsp||Coconut oil|
|1 cup||Threaded coconut, to roll truffles in|
|1 to garnish||Dried cranberries, (optional)|
|2 to garnish||Rosemary leaves, (optional)|
- Place almonds in a food processor and pulse until coarsely ground.
- Add salt, dates, chocolate, coconut, vanilla and coconut oil and continue pulsing until well combined.
- Roll tablespoons of mixture into balls, then roll in coconut to coat well.
- At Christmas time, if you want to make a little garnish that resembles holly, decorate each truffle with a dried cranberry and two rosemary leaves.