When we were on vacation, there were this almond truffles that I had to have most evenings. In my opinion, they tasted more like cake pops than truffles, but I wasn’t going to argue with whoever created these delicious things.
Like most of the time, I figured I could created a healthier version of these at home without actually baking a cake and then holding it together with icing. Coconut flour, which I happened to have a large bag needing to be used, is one of the few flours that can be eaten raw and taste good, so this flour is the base of these cake balls or “truffles”.
These truffles are naturally-sweetened, and naturally gluten-free. If you are coating them with chocolate, you have two options, one which includes a coating that uses just a tiny amount of maple syrup (naturally-sweetened option) and one that uses chocolate chips (slightly easier option).
RAW OPTION – If you wanted to make these balls completely raw, you can serve without the coating, or use the coconut oil/raw cocoa powder coating and replace the maple syrup with a raw sweetener of your choice.
MAKES 24 BALLS
- 1/2 cup coconut flour
- 2 tablespoons cocoa powder or raw cocao powder
- 10 medjool dates (3/4 cup packed)
- 1/2 cup almond butter or nut butter or choice (e.g., peanut butter)
- 2-3 tablespoons almond milk
- 1 cup vegan chocolate chips
- 1 teaspoon coconut oil
Coating Option #2 (Optional)
- 1/3 cup coconut oil
- 1/4 cocoa powder/raw cocao powder
- 2 tablespoons maple syrup
- Place all of the ingredients, except for the almond milk into a blender. Pulse until fully combined.
- Add enough almond milk so that when you squeeze the mixture together it sticks. Start with 2 tablespoons and slowly add in more as needed.
- Form into small balls and store in fridge or freezer.
Coating Option #1
If you want to coat them, which I suggest, continue with the instructions below:
- In a double boiler, melt the chocolate chips and coconut oil (prepare baking sheet with parchment paper as you wait).
- Dip each ball in chocolate and then place on lined baking sheet. You can dip in any topping that you want at this point, such as coconut.
- Put in freezer until solid. Store in fridge or freezer.
Coating Option #2
- Melt your coconut oil and mix in the cocoa powder and maple syrup. If you are not concerned about the balls being raw, then melt the oil in the microwave.
- Dip the balls in chocolate and place on parchment lined baking sheet. You can dip in any topping that you want at this point, such as coconut.
- Store in freezer. Note: if you like a thicker coating, after the first coat has solidified, dip the balls in the chocolate mixture again.