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| Vegan Truffles - Toasted Coconut |
"Vegan truffles with a Medjool date base, almonds, and coconut. Truffles can be eaten right away but are best when allowed to set in the fridge. Store up to 3 days."
Ingredients :
- 1 1/4 cups shredded unsweetened coconut, or to taste, divided
- 2 cups pitted Medjool dates
- 1 cup raw almonds
- 2 1/4 cups raw cocoa powder
- 1/2 cup cocoa nibs
- 1/2 cup agave nectar
- 2 teaspoons vanilla extract
- 1 teaspoon salt
Instructions :
| Prep : 20M | Cook : 12M | Ready in : 1H30M |
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- Preheat oven to 350 degrees F (175 degrees C). Spread coconut out on a baking sheet. Line a separate baking sheet with parchment paper.
- Bake coconut in the preheated oven, stirring occasionally, until golden and toasted, about 7 minutes.
- Blend dates and almonds together in a food processor until smooth; add cocoa powder and process until completely incorporated. Transfer date mixture to a bowl.
- Fold 1 cup toasted coconut, cocoa nibs, agave nectar, vanilla extract, and salt into date mixture until truffle dough is evenly mixed. Roll dough into tablespoon-size balls.
- Pour remaining toasted coconut into a shallow bowl. Roll truffle balls in toasted coconut to coat; place coated truffles on the parchment-lined baking sheet. Refrigerate truffles until hardened, about 1 hour.
Notes :
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
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