Ingredients
Scale
- 2 cups shredded coconut
- 1 cup dates, pitted
- 1/2 cup almond butter
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup dark chocolate chips
- 2 tablespoons coconut oil
- 1/4 cup toasted coconut flakes for topping
Instructions
- Preheat your oven to 350°F (175°C) and spread the shredded coconut onto a baking sheet. Toast for about 5-7 minutes until golden, stirring occasionally.
- In a food processor, blend the pitted dates until they are pasty.
- Add the almond butter, maple syrup, vanilla, and salt to the dates and process until well combined.
- Mix in the toasted coconut until evenly distributed.
- Form the mixture into small balls and place them on a lined baking sheet.
- In a microwave-safe bowl, melt the dark chocolate chips and coconut oil together in 30-second intervals, stirring until smooth.
- Dip each truffle into the melted chocolate and place back on the baking sheet.
- Sprinkle toasted coconut flakes on top of each truffle before the chocolate hardens.
- Refrigerate the truffles for about 30 minutes until the chocolate is set.
Notes
- For an extra touch, drizzle more melted chocolate over the truffles.
- Store in an airtight container in the fridge for up to one week.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 truffle
- Calories: 150
- Sugar: 8g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg