Description
Rich, decadent truffles packed with energy.
Perfect for a healthy sweet treat.
Ingredients
Units
Scale
- 1 1/4 cups (296 ml) pitted and halved medjool dates
- 1 1/2 cups (355 ml) sliced almonds, toasted
- 1 cups (237 ml) rolled oats, toasted
- 1/2 cups (118 ml) cocoa powder
- 1 teaspoon espresso powder
- 1/2 teaspoon sea salt
- 1/4 cups (59 ml) coffee or espresso
- 2 tablespoons agave syrup
- 2 tablespoons vanilla extract
- 1/2 cups (118 ml) cacao nibs
- 8-9 ounces (227-255 g) bittersweet chocolate (chopped)
Instructions
- Combine dates, almonds, oats, cocoa powder, espresso powder, and sea salt in a food processor fitted with a steel blade and process until well-combined and fine.
- Add coffee, agave, and vanilla extract and process until evenly incorporated and the mixture begins clumping; ensure no liquid has settled.
- Pulse in cacao nibs until dispersed.
- Line a plate or tray with parchment and roll the mixture into 1-ounce balls.
- Refrigerate for about 1 hour, until slightly firm.
- Melt chocolate in a microwave-safe bowl in 30-second increments, stirring until smooth.
- Dip each ball in chocolate, letting excess drip off, and place back on parchment.
- Refrigerate until fully set.
- Trim excess chocolate from the bottom of the truffles, if desired.
- Store truffles in an airtight container in the refrigerator.
Notes
- For richer flavor, use high-quality dark chocolate with a high percentage of cacao.
- Toasted oats and almonds add a delightful crunch; toast lightly to prevent burning.
- If the mixture is too dry to roll, add a teaspoon of coffee at a time until it comes together.
- Prep Time: 20 minutes
- Cook Time: 2 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 truffle
- Calories: 150
- Sugar: 15
- Sodium: 20
- Fat: 8
- Saturated Fat: 4
- Unsaturated Fat: 3
- Carbohydrates: 20
- Fiber: 4
- Protein: 3