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
Ingredients
-
1 cup
raw hazelnuts
-
1 cup
raw cashews
-
3/4 cup
raw cacao powder
-
1/2 cup
coconut flour
-
3 tablespoons
raw hemp seeds
-
3/4 cup
filtered water
-
15
medjool dates, pitted
-
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.
/0777dc53-382f-45d0-9a79-c3f81308294c--IMG_9159.JPG)
See Reviews
See what other Food52ers are saying.
Review