GLUTEN-FREE CHOCOLATE DATE TRUFFLES
Ingredients
12oz (approximately 18) Medjool Dates, pitted
1/3 cup unsweetened cocoa powder
1/8 cup refined coconut oil, melted and cooled
1 TSP vanilla extract
1.5 cups chocolate chips (Hu Kitchen or Evolved Semi Sweet)
1.5 TSP refined coconut oil to put in the chocolate, melted & cooled -Toppings - we used smashed freeze dried raspberries, finely chopped almonds & toasted unsweetened coconut flakes (use whatever toppings you want!)
Instructions
1. In a food processor, add dates, cocoa powder, vanilla & 1/8 cup coconut oil, blend until it is a paste or dough, will be sticky
2. Oil your hands, use a mini ice cream scoop, roll them into balls and drop them onto a sheet pan with parchment paper, put in freezer for about 5 minutes
3. While truffle balls are setting, melt chocolate & 1.5 TSP coconut oil in 30 second increments (stirring after each) in the microwave until melted and smooth
4. Remove balls from freezer, dip in chocolate and roll in topping of choice. Store in fridge until ready to eat
ENJOY!
Tip from Lori! If your dates are hard, place in hot water for 10 minutes and drain.
