I am always on the lookout for a healthy dessert when I have the girls over as we don’t generally sit down to big hearty puddings. These truffles fit the bill exactly. They are based on my no-bake Anzac balls but are a bit more decadent with the addition of dates and good quality cocoa.
Raw date and chocolate truffles
12 dried dates
2/3 cup natural almonds
2/3 cup rolled oats
1/3 cup desiccated coconut (if you toast this it is even yummier but it’s optional)
2 tablespoons Dutch cocoa
2 tablespoons black chia seeds (optional as it seems a bit silly to rush out and buy these for 2 tablespoons, but they are a good addition if you have some already)
pinch sea salt
1/4 cup dark agave syrup (if you have leftover date syrup, you can use 1/3 cup of this instead, as it is slightly less sweet than agave)
2 teaspoons vanilla extract
1 cup desiccated coconut or 1/4 cup dutch cocoa, extra, for rolling
Place the dates in a bowl and cover with boiling water. Set aside for at least 15 minutes or up to 12 hours. Drain.
Place the almonds, oats, coconut, cocoa, chia seeds and salt in a processor. Process until roughly chopped. Add the dates, agave (or date syrup if using) and vanilla. Process until well combined. Roll tablespoonfuls of the mixture into balls. Place the extra coconut or cocoa in a bowl. Roll the balls in the coconut or cocoa to coat. Place in an airtight container. Refrigerate for at least 1 hour or until firm.
They will last at least a week in the fridge.
Makes 16
oOo You can also store these in the freezer for 1 month. Allow to thaw slightly before serving.
