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Coconut Chocolate Energy Truffle Recipe

Chocolate Coconut Truffles

Photo by Perry Santanachote

Each one of these creamy coconut-cocoa truffles is fueled with energizing nutrients. Slow-burning natural sugars and protein power these bite-sized snacks. Dates (aka nature’s candy) have a lot of dietary fiber, iron and potassium — plus, they help hold these treats together. Plus, the fruit is also a great source of B vitamins, which contribute to sustained energy levels. Almonds, one of the highest-protein nuts, also have satiating power and are high in monounsaturated fats and vitamin E. Pop two truffles during your mid-afternoon slump, and you’ll be good-to-go until dinnertime.

Yields 40

Active time: 45 minutes
Total time: 5-6 hours (including chilling time)

The Skinny

Per truffle:

  • 92 cal
  • 5 g fat (2.5 g sat)
  • 11 g carbs
  • 39 mg sodium
  • 2 g fiber
  • 2 g protein

Ingredients

For the truffles:
2 cups pitted medjool dates, coarsely chopped
1 cup boiling water
1 cup raw almonds
2 tablespoons coconut oil, melted
1 teaspoon vanilla extract
1/2 teaspoon sea salt
3/4 cup coconut flour
3 tablespoons unsweetened cocoa powder

For the chocolate coating:
8 ounces dark chocolate (70% cacao content or higher), cut into small shards
2 tablespoons coconut oil
1/2 cup boiling water
1 cup unsweetened shredded coconut

Preparation

  1. Place dates in a small bowl. Pour 1 cup boiling water over them and let stand until cool, about 40 minutes. Process almonds in a food processor until creamy, about 7minutes. Transfer the dates and liquid to the food processor. Add coconut oil, vanilla and salt; puree until smooth, scraping down the sides once or twice. Add coconut flour and cocoa and process, scraping the sides occasionally, until a thick dough-like paste forms. Refrigerate until very cold, about 2-3 hours.
  2. Line a baking sheet with parchment paper or foil. Using 1 tablespoon per truffle, roll the mixture into 40 balls. Place the chocolate and coconut oil in a heat-safe bowl and pour boiling water over it. Stir gently with a spatula until the chocolate is smooth. Place shredded coconut in a separate shallow dish.
  3. Use a fork to dip each ball in the melted chocolate a couple times, until well coated. Let the excess chocolate drip off and transfer the truffle to the coconut. Roll to coat and transfer to the prepared baking sheet. Repeat with the remaining balls.
  4. Transfer the baking sheet to the refrigerator and chill until the chocolate is set, about 1-2 hours.

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