Coffee, Cacao & Coconut Coated Plant-Based Truffles. A Healthy Dessert!
- Almonds (European / unpasteurized) – 2 cups
- Pitted dates, soaked in chai or black tea until rehydrated – 2 cups
- Cacao powder (fair trade/organic) – 1/4th cup
- Ground coffee (direct trade/organic) – 1/4th cup
- Unsweetened desiccated coconut – 1/4 cup
- Lemon zest – from 1 fruit
- Fresh grated ginger – 2 tsp
- Sea salt – a pinch
1. In a food processor, mix the almonds into a chunky powder. Set aside in a bowl.
2. Add the soaked dates, minus liquid, into the food processor, and blend into a chunky paste.
3. Mix the almonds back into the date paste, along with the lemon zest, grated ginger, and sea salt. Pulse into a ‘dough’.
4. For even sized truffles, use a mini ice-cream scoop or measuring spoon to scoop the mixture. Roll into balls.
5. On a deep dish, combine the cacao, coffee, and desiccated coconut and mix together with a fork or your fingers. Roll the balls in this dry mixture and place on a separate serving plate or in a container to save for later. Chill the truffles in the fridge or freezer for an hour before eating, or store until ready to enjoy!
This delicious and nutritious plant-based dessert is made from only whole plant foods, with no added sugars or oils. The almonds provide healthy unsaturated fat and plant-based protein, while the dates naturally sweeten the recipe and offer some minerals and vitamins. The cacao, coffee, coconut, ginger and lemon zest give these truffles a boost of natural flavour and richness!
NOTE: If allergic to nuts, one can use sunflower seeds instead of almonds in this recipe. If serving children or individuals who avoid caffeine, these truffles are still tasty without the coffee, or use ground decaf to keep that special coffee flavour!