Vegan Truffles - Toasted Coconut recipe
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Ingredients
- 1 ¼ cups shredded unsweetened coconut, or to taste, divided 2 cups pitted Medjool dates 1 cup raw almonds 2 ¼ cups raw cocoa powder ½ cup cocoa nibs ½ cup agave nectar 2 teaspoons vanilla extract 1 teaspoon salt
Nutrition Info
- 336.9 caloriescarbohydrate: 50.1 gcholesterol: : -fat: 17.4 gfiber: 13.7 gprotein: 7.3 gsaturatedFat: 8.4 gservingSize: -sodium: 209.4 mgsugar: 31.2 gtransFat: : -unsaturatedFat: : -
Directions Vegan Truffles - Toasted Coconut
Directions
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Preheat oven to 350 degrees F (175 degrees C). Spread coconut out on a baking sheet. Line a separate baking sheet with parchment paper.
Bake coconut in the preheated oven, stirring occasionally, until golden and toasted, about 7 minutes.
Blend dates and almonds together in a food processor until smooth, add cocoa powder and process until completely incorporated. Transfer date mixture to a bowl.
Fold 1 cup toasted coconut, cocoa nibs, agave nectar, vanilla extract, and salt into date mixture until truffle dough is evenly mixed. Roll dough into tablespoon-size balls.
Pour remaining toasted coconut into a shallow bowl. Roll truffle balls in toasted coconut to coat, place coated truffles on the parchment-lined baking sheet. Refrigerate truffles until hardened, about 1 hour.