Description
Rolled up with dark chocolate, cacao nibs, almonds, and oats, these truffles taste like dessert, but actually come packing a punch of nutritious energy.
Ingredients
Scale
- 6 7/8 ounces 1 1/4 cups pitted & halved medjool dates
- 5 1/4 ounces 1 1/2 cups sliced almonds, toasted*
- 2 7/8 ounces 1 cup rolled oats**, toasted*
- 1 3/4 ounces 1/2 cup cocoa powder
- 1 teaspoon espresso powder
- 1/2 teaspoon sea salt
- 2 ounces 1/4 cup coffee or espresso
- 2 tablespoons agave syrup
- 2 tablespoons vanilla extract
- 2 1/8 ounces 1/2 cup cacao nibs
- 8–9 ounces bittersweet chocolate (chopped)
Instructions
- In a food processor fitted with the steel blade attachment, combine the dates, almonds, oats, cocoa powder, espresso powder, and sea salt and process until well-combined and fine in texture. Add the coffee, agave, and vanilla extract and process in until evenly incorporated and mixture begins clumping together, making sure no liquid has settled on the bottom. Pulse in the cacao nibs until dispersed.
- Line a plate or tray with parchment and roll mixture into 1 ounce balls (about the size of ping-pong balls). Refrigerate until slightly firm, about 1 hour.
- Melt chocolate in a microwave-safe bowl for 30-second increments, stirring in between, just until smoothly melted. Dip each ball into chocolate with a small spoon or fork, coating completely and letting excess drip off. Gently slide back onto parchment to set. Once all truffles have been dipped, refrigerate until fully set. If desired, use a knife to trim off any excess chocolate around bottom of truffles once set.
- Store truffles in an airtight container in the refrigerator.
Notes
*To toast almonds and oats, spread out on a baking sheet and bake at 350ºF for about 10 minutes, until fragrant and turning golden.
**Use gluten-free oats to ensure this recipe is 100% gluten-free.
- Category: Chocolate