Chocolate Mocha Coconut Truffles
Vegan, low-glycemic, heart-healthy, high protein, paleo
These decadent, creamy healthy chocolate coconut bites are as enjoyable as any truffle. They melt in your mouth and yet are made without any dairy or refined sugar. The combination of chocolate, coconut, vanilla and coffee are amazing together. Plus, you get to play with toppings and even make them into candy pops with your kids. Have fun with this recipe; it will become a favorite in your kitchen, too!
Chocolate Mocha Coconut Truffles
© Sweets You Can Eat by Megan Matthews and Patricia Schroeck 2020
Ingredients
Wet
2 cups roughly chopped dates
1 cup extra hot coffee or espresso (can be boiling)
3 tablespoons melted coconut oil
1 tablespoon vanilla
Dry
1 cup almond flour
1/2 cup slivered almonds
1/2 cup chocolate chips
1/2 cup unsweetened shredded coconut
1/2 cup cocoa powder
1/2 teaspoon salt
Dipping
1 cup 65-80% dark chocolate chips
1 tablespoon refined coconut oil
large crystal salt
Makes 24 – 35 truffles
Instructions
1. Combine wet ingredients: dates, hot coffee, melted coconut oil and vanilla into a food processor (or into a medium sized bowl if using a hand-immersion blender). Let these ingredients sit and soak for 20 minutes while you prepare the dry ingredients.
2. In a large bowl combine dry ingredients: almond flour, slivered almonds, chocolate chips, coconut, cocoa powder and salt. Stir to blend into a chocolaty-crumb consistency.
3. Now that the dates have soaked and softened in the wet ingredients, blend them for 2 minutes until an exceptionally smooth, creamy, thick dough consistency is formed.
4. Spoon the wet date mixture into the dry ingredients and combine all into a thick, yummy chocolate dough.
5. Using a small sized 1” ice cream scooper, scoop balls of dough onto a nonstick tray or cookie sheet. Or simply pinch off 2 tablespoons of dough and roll each into a ball. Finish using all the dough (you will have 24 large bites or 35 small ones). Refrigerate until firm (30 minutes).
6. Once chilled, roll balls in a little cocoa powder or shredded coconut for a non-stick coating.
Dipping
7. Or have fun with Megan’s dipping chocolate. Dip frozen truffles into the dipping chocolate, sprinkle large crystal salt to stick to the chocolate and let set.
Photos by Milkshake Creative
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This recipe contains affiliate links, which means that Sweets You Can Eat LLC (Megan’s and Patricia’s partnership) will make a small commission if you purchase using these links. The price you pay is the same as going there directly. We only recommend products that we use ourselves and that we trust and love!