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Ingredients
- Ingredients:
- 2 cups dates
- 1/3 cup raw unsweetened cocoa powder
- 3 tbsp. coconut butter (not oil)
- 1-2 tbsp. plant-based natural milk
- 2 tsp. vanilla essence
- Coatings:
- shredded coconut
- chopped hazelnuts (or other nuts of your choice)
- unsweetened (raw or regular) cocoa powder
Details
Servings 15
Preparation time 20mins
Cooking time 20mins
Adapted from gluten-free-vegan-girl.com
Preparation
Step 1
1. If you are covering them in chopped nuts, finely chop the nuts in a food processor before proceeding to the next step and set aside.
2. Place the dates, vanilla essence and coconut butter in a food processor and blend until smooth. Now add in the cocoa powder and dairy-free milk/water into the food processor as well, and process until you have a completely smooth dough.
3. In a separate bowl you can add in whatever you wish to use as coating (I usually prefer using shredded coconut). Using the truffle dough, form a small ball with your hands (or to prevent it from being too sticky, use a spoon), place into the bowl with the coating and shake the bowl around in a circle motion it until it the truffle properly coated, so you can easily pick it up and place on a plate. Repeat until all the dough is spent. Store in the fridge until serving. They taste best after being in the fridge for at least 1 hour!
Note: Coconut butter is essentially just dehydrated coconut that has been blended to make a cream. It is a whole food and not the same as coconut oil, which is simply the oil without the meat of the coconut. For homemade coconut butter, simply add unsweetened shredded coconut to food processor and process until a creamy paste.
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