These Date Coconut Cacao Nib Truffles first made it in my kitchen because I wanted a healthy but filling on-the-go snack. But now I eat them as a healthier t...
These Date Coconut Cacao Nib Truffles first made it in my kitchen because I wanted a healthy but filling on-the-go snack. But now I eat them as a healthier take on chocoalte truffles, hence the name. I like to roll the truffles in cocoa powder to give it a more adult taste and make them look a bit fancier.
(about 15)
for coating the truffles (optional)
Pulse oat or rye flakes in a food processor until broken up slightly, about 10 (1 second) pulses. Add dates, almond butter, and honey continue to pulse until well incorporated and mixture is moistened through and starts to clump together, about 15 (1 second) pulses.
Add the coconut flakes, currants, and cacao nibs and pulse until coconut flakes are evenly combined, about 10 (1 second) pulses. (Test consistency by squeezing a few tablespoons of mixture; it should hold together. If it is too crumbly, pulse in 1 to 2 tablespoons warm water and test it again.) When the mixture is the right consistency, dampen your hands with water then roll the mixture into 1 tablespoon-sized balls, compacting firmly.
Depending on the kind of oats or rye flakes you use, this mixture may need a bit more almond butter, honey, or water to help it stick together.
Arrange truffles in a single layer in an airtight container and chill until set up, about 20 to 30 minutes. Just before serving, roll truffles in cocoa powder (if using), tap off excess, and serve.
The truffles will last up to 2 weeks when stored refrigerated in an airtight container -- roll in cocoa powder before serving.
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