Author Notes: Two bites requiring only moments of prep-time for a dozen and a half perfect little balls of bliss, these truffles scream rich, chocolatey indulgence without any added gluten, refined sugar, or a big budget pinch. Utilizing bulk-accessible ingredients, like raw hazelnuts, cashews, coconut, hemp seeds, and naturally sweetening medjool dates, each ball is packed to the brim with plant based fiber, protein, and chocolate – nourishing without feeling even moderately righteous. Touted as a dessert, but truthfully, nutritive enough to sneak into your breakfast, snack time, or workout routines, yesterday I had six. —Alexandra Dawson
Makes: 18
Ingredients
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1
cup raw hazelnuts
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1
cup raw cashews
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3/4
cup raw cacao powder
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1/2
cup coconut flour
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3
tablespoons raw hemp seeds
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3/4
cup filtered water
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15
medjool dates, pitted
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2
tablespoons cacao nibs
Directions
- In a food processor fitted with an S-blade, whiz hazelnuts, cashews, cacao powder, coconut, and hemp until they’re a flour-like consistency. Add filtered water and dates, then continue blending until ingredients form a dough. Pulse in cacao nibs, until just incorporated, then remove dough from food processor.
- Divide dough into 18 even pieces, then using your hands, roll each piece into a ball. (Optional: roll into each ball into a favorite topping like cacao powder, chia seeds, hemp seeds, or matcha). Refrigerate in airtight tupperware for up to one week, or in freezer for up to one month.
- This recipe was entered in the contest for Your Best Recipe with Dates
More Great Recipes:
Chocolate|Cashew|Date|Hazelnut|Truffle|Make Ahead|Vegan|Vegetarian|Gluten-Free|Dessert|Snack
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