Ingredients
Scale
- 1 cup almond butter (divided)
- ? cup unsweetened shredded coconut (I love it toasted!)
- 2 cups dates (pitted (about 16))
- 3 tablespoons cocoa powder
- 1 ½ teaspoons coconut oil
- Pinch of sea salt
- Optional toppings: finely chopped almonds (hemp seeds, goji berries, cacao powder, cacao nibs, toasted coconut)
Instructions
- In a food processor, blend ¾ cup almond butter, coconut, dates, cocoa powder, coconut oil, and sea salt until smooth paste forms. Add remaining ¼ cup almond butter and pulse to combine. Using your hands, pinch off about 1 generous teaspoon of mixture and roll into balls. Roll balls into toppings of choice and store in the fridge or freezer. Makes approximately 60 truffles.
- Category: Breakfast, Dessert, Snack