What you need:
- 2 cups of Medjool dates (pitted and pre-soaked)
- 1/2 cup finely chopped dark chocolate (ENJOY LIFE brand)
- 2 Tbsp melted coconut oil
- 2 Tbsp raw, unsweetened cacao
- 1 tsp pink Himalayan salt
- 1/4 cup raw, unsweetened cacao nibs
- 1/4 tsp cinnamon
- 1/4 tsp cayenne powder
HINT: x2 all of the above ingredients for a bigger yield! i.e 70-80 truffles.
Instructions:
Combine your pitted, pre-soaked dates, chopped chocolate, and melted coconut oil in a food processor. A traditional hand mixer will do the job too, which is what I use! Now add the raw, unsweetened cacao, cacao nibs, salt, cinnamon and cayenne powder. Place the dark and sticky mixture in the fridge for a few hours or until firm. Then start rolling into bite-sized balls with your hands (this is very messy, so be prepared!). Last but not least, give your truffles a cacao dusting by rolling them in a bowl filled with raw, unsweetened cacao powder. In order to get rid of excess dusting, swirl the dusted truffles in a strainer, and you are done!!
Storage tips:
You can keep your raw vegan truffles in the fridge or freezer. They will be good for about 2-3 weeks in the fridge; after that they start tasting stale. In the freezer they will pretty much last infinitely ~ just be sure to give them time to thaw before consuming.
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