1cupMedjool dates (packed), pits removed(about 11 dates / do not soak in water / 215 g)
⅓cupcocoa or cacao powder(30 g)
½cupunsweetened almond butter(115 g / smooth or crunchy)
2tablespoonsunsweetened non-dairy milk
½teaspoonalmond extract
½teaspoonvanilla extract
¼teaspoonsalt
Instructions
First, let's toast the almonds. Heat a small skillet over medium heat for 2 minutes. Add the chopped almonds and cook, stirring occasionally, for about 5 minutes or until they are lightly browned. Transfer to a bowl to cool and set aside for now.
Place the coconut in your food processor and process until you have tiny flakes, a little bigger than sesame seeds. (Don't over process or you'll end up with coconut flour!) Transfer to a small bowl and set aside for now.
Place the dates (unsoaked) in the food processor. Pulse until they are chopped into tiny pieces and are starting to become a paste. If it clumps up in a ball while processing, remove the lid and break it up and then continue pulsing.
To the food processor, add the cocoa powder, almond butter, non-dairy milk, almond extract, vanilla and salt. Process until completely smooth, stopping to scrape down the sides or break up a big blob if needed. When it's smooth, add the toasted almonds that you set aside earlier and pulse a few times to incorporate them into the mixture.
Use your hands to form a 1" ball of the mixture (about 3/4 oz / 20 g) then roll it in the coconut bits you set aside earlier, pressing the coconut into the outside of the ball and forming a nicely-rounded ball. Place it in your storage container and continue this process until all of the truffle mixture is gone. Cover the container and store in the refrigerator.
Decorating Option #1
If you're in the mood to fancy these up a little more, form the balls as directed above, but do not coat them in coconut. Once you have formed a ball from the truffle mixture, place it on a piece of waxed paper. Continue forming all the mixture into balls and placing them on the waxed paper, about 2 inches apart.
Melt 1/2 cup of dark chocolate (70 g) in a small non-plastic bowl.
Use a small spoon to drizzle the top of each ball with melted dark chocolate and sprinkle with the coconut bits so they stick to the chocolate. Allow to sit on a table or countertop until the dark chocolate is hard again (a few hours), then transfer to your storage container.
Decorating Option #2
If you want to seriously take these over the top, form the balls as directed above, but do not coat them in coconut. Once you have formed a ball from the truffle mixture, place it on a piece of waxed paper. Continue forming all the mixture into balls and placing them on the waxed paper.
Melt 1 1/2 cups of dark chocolate (210 g) in a non-plastic bowl.
Place a formed truffle into the melted dark chocolate and use a spoon to gently roll it around until it's completely coated. Slide a fork under the truffle and carefully lift it out of the chocolate, allowing the excess to drip off. Transfer the truffle back to the waxed paper and sprinkle with the coconut bits so they stick to the top. Continue this process until all the balls are fully covered in chocolate and have coconut sprinkled on top.
Allow to sit on a table or countertop until the dark chocolate is hard again (a few hours), then transfer to your storage container.