Coconut, Almond and Raw Chocolate Truffles
(Makes about 12 truffles)
1 cup shredded coconut (unsweetened)
2 tbsp almonds
1 tbsp raw cacao/chocolate powder
1 tbsp coconut oil
Extra shredded coconut for coating the truffles
Soak the dates in hot (just boiled water) for approx. 15 minutes and drain
Blend the dates and coconut in a food processor until they make a paste
Add the almonds, cacao/chocolate powder and coconut oil and blend again
Take approx. 1 heaped tsp of mixture to make 1 truffle, roll into a ball shape in the palm of your hand and then roll in coconut to cover
Refrigerate for around 30 mins to harden
Store in an airtight container in the fridge for up to a week.
These are not as sweet as traditional truffles but they hit the spot when you are trying to keep sugar minimal and really fancy something chocolaty!
Dates contain minerals such as calcium, iron, magnesium, potassium and zinc. They also provide vitamins such as B1, B2, B3, folate, vitamin A and K. Dates are very sweet so are often used in snack bars – just be wary how much sugar they add. In small quantities like this recipe they are really useful for when you really fancy a sweet treat. Dates are high in fibre and when combined with nuts and coconut oil make a sustaining alternative to sweeter chocolate bars or biscuits.
Coconuts are also very nutritious and rich in fibre. They include minerals iron, selenium, calcium and magnesium and are rich in lauric acid, a medium chain saturated fatty acid, which the body can utilise for energy quickly and so this energy is less likely to be stored as fat. Lauric acid has antiviral and antibacterial properties so may be helpful to protect against infections.