¾ cup dates, pitted*
½ cup coconut cream**
⅓ cup creamy cashew butter
3 Tbsp blackstrap molasses
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp allspice
3 Tbsp organic coconut flour
½ tsp pure vanilla extract
1.5 cups dark chocolate morsels
½ tsp coconut oil
- Add the dates, coconut cream and cashew butter to a food processor and process on high until smooth, about 1 minute.
- Add the molasses, spices and vanilla and process again to combine. Finally, stir in the coconut flour until fully combined. The coconut flour needs time to absorb all the moisture so the mixture firms up – chill the mixture in the freezer for about 10 minutes to make it easier to work with.
- While the filling chills, melt the chocolate morsels and coconut oil together in a small saucepan over very low heat while stirring. Once melted, set aside.
- Using a cookie scoop or small spoon, scoop the chilled mixture into small balls and place on a large baking sheet lined with parchment paper.
- After forming balls (they will be sticky – this ensures a nice gooey center!) you can put them in the freezer once again before dipping in the melted chocolate if they’re too sticky to work with.
- Once they’ve firmed up a bit, dip the truffles in the melted chocolate/coconut oil mixture (you can re-melt the chocolate if needed) and place each one back on the parchment lined baking sheet. It will get messy, but in a good way! Perfection isn’t necessary – anyway you dip is just fine
- Once all the truffles have been dipped, chill the truffles once again until the chocolate hardens into a shell. This doesn’t take long – 10-15 minutes.
- Once the chocolate forms a nice shell, it should stay solid at room temperature but recommend storing in the refrigerator to prevent any melting.
- You can sprinkle with extra cinnamon or even organic powdered sugar for a nice “holiday” touch Enjoy!
**This is the thick, hard part of a can of coconut milk. Refrigerate the can and use only the thick cream. You can also purchase a can of coconut cream only if you prefer.
This recipe is from PaleoRunningMomma.com