As many of you requested on Instagram, here is my Hazelnut Chocolate Coconut Truffles recipe (a vegan & gluten-free dessert!).
1 cup hazelnuts, toasted
1 cup almond meal
1/2 cup cacao powder
3/4 tsp sea salt
1 1/2 cup medjool dates, pitted
1/4 cup filtered water
3 tsp vanilla extract
2 Tbsp maple syrup
1 1/2 cup shredded coconut
Note: If you can’t get medjool dates that are caramel-like in texture and only ones that are pretty dry, soak in filtered water overnight then drain before using in recipe.
In a food processor, add in toasted hazelnuts, almond flour, sea salt, 1/2 cup shredded coconut, cacao powder, and process until finely ground, for at least a minute.
Add the pitted dates and water, and process until it comes together.
Taste. If it needs more sweetness, add more dates (or maple syrup one tablespoon at a time).
Line a quarter-sheet pan with parchment paper.
Place the coconut shreds in a bowl. Scoop a tablespoon of the truffle mixture, roll them into balls, dropping them into the coconut. A few at a time, then toss the balls in the bowl to coat. This is so easy, it’s silly!
Should make about 2.5 dozen. Enjoy immediately or refrigerate and enjoy later. Best when chilled and shared with the homies. ️️
Voila! A sophisticated and deliciously satisfying treat made with whole foods . Happy weekend, my friends. 🧚♀️Share on Facebook