One wintry afternoon, just before Valentine's Day, I was craving a sweet treat. I searched the kitchen to see what kind of ingredients we had and found dates, maple syrup, nut butter, cocoa and shredded coconut flakes.
Since I'm a major chocolate lover that's on a constant mission to create healthy treats, I pulled out my food processor and after fifteen minutes of experimenting, these delicious truffles were born. It's impossible to eat just one, but that's okay since they're nutrient-packed and (actually!) good for you!
Tip: During pregnancy, the digestive tract slows down so the nutrients from food can be properly passed to the baby. Nut butters often take a bit longer to digest and can cause constipation during pregnancy. If you're pregnant, either have just one or two as a light snack or leave the nut butter out. Dates have a very high level of soluble fibre, which helps promote healthy bowel movements and can relieve constipation.
yield: 16 small truffles
16 Medjool dates, pitted
½ cup shredded coconut
1 tsp pink salt
1 Tbsp pure maple syrup
3 Tbsp cocoa powder
4 Tbsp cashew butter
pink sea salt
crushed nuts (hazelnut, almond, pistachio)
Begin by combining all of the ingredients, except the toppings, in a food processor and pulsing until everything has blended smoothly and the has formed a sticky, ball-like shape. With your hands, roll out small balls (approximately 1Tbsp worth of the 'dough') and set aside on either a plate or a piece of parchment paper. Roll the truffles in your choice of toppings. I used crushed hazelnuts, cocoa powder, hemp hearts and pink sea salt. Store in a sealed container in the fridge.