Coconut & Almond Truffles
- 100g Medjool dates
- 50g gluten-free coconut flour
- 50g almond flour
- 50g odourless coconut oil
- 1/2 tsp organic vanilla extract
- 120g (70%) dark chocolate, melted
- flaked almonds
These truffles are so quick and easy to make, especially midweek. Also a tasty treat to have packed in your bag when you're heading out for a walk or hike at the weekend.
Remove pith and stone from each of the dates and add them along with the coconut flour, almond flour, coconut oil and vanilla extract to a food processor.
Pulse blitz all the ingredients in a food processor until a 'breadcrumb' texture is reached. Then speed up the processor to achieve a moist firm texture. It should easily stick together when you squeeze some in the palm of your hand.
Scoop out 13 equal sized portions (a scant tablespoon each).
Squeeze to combine then roll into the truffle shape. Alternatively, place each portion in between the palms of your hands and roll into a ball shape.
Place the truffles on a parchment lined plate and freeze for 10 minutes.
Meanwhile, melt the chocolate in a heatproof bowl over simmering water, quarter filled saucepan. Remove the bowl and wipe the base of the bowl with a towel to remove excess water. Let rest until you remove the truffles.
Remove the truffles from the freezer and coat them in the melted and cooled chocolate. If using the flaked almonds as a topping then toast them and place one or more on each truffle, before the chocolate coating dries out.
Freeze for 10 minutes then devour!