Decadent, elegant, and naturally sweet, these Coconut Date Truffles are fancy enough to ring in 2015, but easy to throw together as a last minute treat any day of the week! Bonus: They’re vegan, gluten-free, nut-free, dairy-free, and soy-free!
Author:Chelsey (adapted from Bon Appetite magazine)
Yield:12 1x
Category:Dessert, Vegan, Gluten Free
Ingredients
Scale
2 cups medjool dates, pitted
¾ cup unsweetened shredded coconut (more for decorating)
¼ cup mini dark chocolate chips or cacao nibs (I used Enjoy Life mini dark chocolate chips)
½ teaspoon kosher salt
2 tablespoons water
¼ cup unsweetened cocoa powder (more for decorating)
Instructions
In a large food processor, combine dates, coconut, chocolate chips, salt, and water. Process until smooth, occasionally scraping down the sides.
Once a uniform consistency forms, remove half of the date mixture and set aside (for some less chocolatey balls). Add the cocoa powder and continue to process until deep chocolatey color forms.
In a shallow dish, add extra cocoa powder or shredded coconut for decorating. Roll all of the date mixture into 1 inch balls and roll in cocoa powder or shredded coconut. Place on a wax paper-lined container and refrigerate until serving (at least 30 minutes).
Store in airtight container in the refrigerator for up to 1 week or in the freezer for 3 months.