Ingredients:

  • 1 cup (150g) pitted Medjool dates, packed
  • 1/4 cup (25g) unsweetened cocoa powder
  • 2 tbsp (32g) almond butter
  • 1 tsp (5ml) vanilla extract
  • 1 pinch (1g) sea salt
  • 2 tbsp (15g) unsweetened cocoa powder
  • 2 tbsp (10g) shredded unsweetened coconut

Instructions:

  1. Place the pitted dates, cocoa powder, almond butter, vanilla, and salt into the food processor.
  2. Pulse several times to break up the dates, then blend on high for 1–2 minutes until the mixture transforms into a smooth, thick, and sticky mahogany-colored paste.
  3. Scoop about 1 tablespoon of the mixture at a time and roll the paste between your palms using firm, circular motions to create uniform 1-inch spheres.
  4. Roll each truffle in the cocoa powder or shredded coconut until they are completely and evenly coated.
  5. Place the finished truffles on a parchment-lined baking sheet and chill in the refrigerator for 20 minutes to set the structure.