A sweet treat without any refined sugar, gluten, or dairy. Make as many as you like – they freeze beautifully for long-term storage.
- 1/4 cup prunes, pitted
- 1/2 cup Medjool dates, pitted
- 3 Tbsp. almond butter
- 1 Tbsp. Grade B maple syrup
- 6 Tbsp. unsweetened cacao powder (I like this one)
- 1/2 cup unsweetened, shredded coconut
- Place the prunes and dates in a bowl and cover them with hot water for 10 minutes. Drain. Note: this helps soften the fruit but if you leave them in much longer the truffles will be too soft.
- Start the food processor, and drop the prunes and dates one at a time through the feed tube. Stop and scrape the bowl as needed until all the fruit is in. Process until the fruit is completely broken down.
- Add the almond butter, maple syrup and cacao powder to the processor, and continue to process until the mixture is smooth.
- Place the mixture in a small bowl and refrigerator for 1 hour. (The mixture will be too warm and sticky to work with.) After an hour, pinch off a piece and roll it into a ball. If it’s still too warm, wait another hour.
- To set up your truffle station, start with a clean counter. You’ll need your bowl of truffle mixture, 1 parchment-paper lined plate or baking sheet, 1 large plate and 1 small bowl of water. (It helps to dip your fingertips into the water before rolling each truffle to keep them from sticking; though this is still a slightly messy process.) Place the shredded coconut on another plate, and set aside.
- Get your hands a little wet. With a small spoon, scoop some of the mixture into your hands. Gently roll it into a ball and place it on the parchment-lined plate or sheet. Keep the balls on the smaller side, about an inch to an inch and a half. Roll all of the mixture, wetting your hands as needed. It’s okay if the balls are not perfectly round, as you will roll them again with the coconut.
- Wash and dry your hands, and roll the balls into the coconut to lightly coat the exterior. Place them on the remaining large plate. Place the plate in the freezer for at least 2 hours.
- If you are making a large batch, you may need to stop midway to wash your hands and start the rolling process over.
- You can also make these without coconut! If you (or someone you’re making them for) doesn’t like coconut, you can roll these in cocoa powder instead. They DO need to be rolled in something, so if you try something else, let me know how it turned out!