- 2 cups almonds – toasted if preferred (toast nuts in the oven at 350 degrees for 10 minutes)
- 1 cup fresh dates (pitted)
- 1/2 cup shredded coconut (unsweetened finally)
- 1/4 cup unsweetened cocoa powder
- Add Almond Milk if needed
- 1 tsp. pure vanilla extract
- Toast almonds or not and place them into a food processor. Chop until fine.
- Add coconut, vanilla, and cocoa powder and pulse the food processor to mix.
- Add dates and pulse until all the nuts are coated. The mixture should hold together when you form the truffles into balls. If it is too dry add a few drops of almond milk or regular milk to the batch.
- Use a tablespoon measure and roll out your truffles into balls.
- These are yummy just as they are but I prefer to dip them in melted dark chocolate and decorate them with coconut. Pictured above are truffles that I made for Valentine’s Day. I used Ruby chocolate and added a small heart to each truffle.
- Store these in the refrigerator in an airtight container. Be careful, they disappear fast!