For those that personally know me, knows that I have an extreme sweet tooth. I’d much rather have dessert, than have a meal. Yes, it’s dangerous!
The other day I was craving a rich, decadent chocolate truffle. Baking Bites explains here what a truffle exactly is and what they can be used for.
My version is not your traditional heavy creme infused chocolate truffle. They’re filled with nutrients, healthy fats, has no refined sugar, and most importantly 100% RAW.
The main ingredient used to hold the “truffle” together is the date. Many health conscious bloggers use dates in their daily baking since they are both easy to use and naturally sweet. This truffle can be made ahead of time and kept in the refrigerator for your weekly pick-me-ups. Try not to eat them all at once….key word TRY!
*I had leftover date mixture so I decided to make a raw “cheesecake.” Ahnestly, equally as delicious!
- 1 cup Jewel Medjool Dates, pitted (unsweetened coconut rolls)
- 2 cup almonds
- 2 heaping tbsp cacao powder (or cocoa powder)
- pinch of salt
- sesame seeds, goji berries, ground unsweetened coconut flakes
- In a food processor, blend all the ingredients together until smooth.
- Add very little water if the mixture is too dry and more dates if the mixture is too sticky
- Scoop out a a decent size of “truffle” mixture and roll into a ball with your palms
- Coat your “truffles” in sesame seeds, cacao powder, ground unsweetened coconut flakes, goji berries or simply have them plain.