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 Tallulah
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.
See what other Food52ers are saying.