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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
- 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
- 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