SUGARLESS CHOCOLATE TRUFFLE
Ingredients
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6 pitted dates
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1 ripe banana
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3/4 cup of coconut flakes
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2 teaspoons coconut flour
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1 pinch of kosher salt
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1/4 cup of semi-sweet chocolate chips (vegan, or gluten free)
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2 tablespoons of almond milk
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Set the dates to rest in warm water for 30 minutes. This softens them and it makes them more food processor friendly. Pre-heat the oven at 350 degrees. In your food processor, mix the banana, and the softened dates.
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Add the coconut flakes and the coconut flour and the pinch of salt until well blended. With a spatula, make sure everything is well blended. Line a cookie sheet with parchment paper. I used a small espresso spoon to spoon out a little bit of the batter at the time.
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Make 12 small little balls in your hands and carefully set them in the parchment paper. Bake them for at least 20 minutes.
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You will know they are done when the bottoms are very golden and you start to smell the coconut in your kitchen! It’s ok if they are a little wet or uncooked inside. Remove from oven and place on cooling rack. In a microwave-safe container, melt the chocolate chips with the almond milk for one minute at 30% Power. Remove and mix well until the chocolate is shiny.
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Drizzle the coconut balls to taste. The truffles are best when refrigerated for at least a couple of hours.