These truffles are truly a tradition in my house. Like a combination between a chocolate bar, fudge, and a cookie, each high-flavored bite is filled with antioxidants, minerals, and are only sweetened with fruit! Each year I enjoy making them in a different flavor and with various superfoods, but this year, it felt nice to revert so something a little more simple, classic, and refined. They are always a favorite at the holiday table!
The perfect bite, these lavish truffles are surprisingly simple to make. You can also use a couple drops of liquid chlorophyll to dye the coconut topping green for a more “minty” appearance.
Makes about 16 truffles
¼ cup finely chopped cacao butter
6 large Medjool dates, pitted
½ cup cacao powder
2 tablespoons coconut oil
¾ teaspoon peppermint extract
1/16 teaspoon sea salt
2 tablespoons flaked coconut
In a small saucepan over very low heat, warm the cacao butter until just melted. Transfer the liquid butter to a food processor, and add all the remaining ingredients except the coconut. Blend until creamy, and stop as soon as a large, smooth ball forms inside of the processor. Transfer the chocolate “dough” to a bowl, cover, and refrigerate for 30 minutes to partially solidify.
Once chilled and pliable, remove the truffle mixture from the refrigerator. Place the coconut in a small bowl. About a tablespoon at a time, for the dough into a smooth ball with your hands. Dip the truffle in the coconut, and place onto a serving plate. Repeat with remaining dough to form about 16 truffles. Truffles are best served at room temperature, but may also be refrigerated for a firmer texture.