Mocha Mint Laced Truffles

© Sweets You Can Eat by Megan Matthews and Patricia Schroeck 2020

Ingredients

2 cups pitted, chopped dates
1 cup extra hot coffee or espresso
3 tablespoons melted coconut oil
1 tablespoon dried mint leaf (dried mint from a tea bag works great)
1 tablespoon vanilla
1/2 teaspoon mint extract
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
Chocolate
1 cup chocolate chips
1 tablespoon coconut oil
large crystal salt 

Makes 24 to 35 truffles

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Instructions   

1. Combine dates, hot coffee, melted coconut oil, dried mint, vanilla and mint extract into a food processor (or into a medium sized bowl if using a hand-immersion blender). Let ingredients soak 10 minutes.
2. In a large bowl combine almond flour, slivered almonds, chocolate chips, coconut, cocoa powder and salt. Stir to blend into a chocolaty-crumb consistency.
3. Now that dates have softened in the wet ingredients, blend the mixture for 2 minutes until an exceptionally smooth, creamy, dough consistency is formed. Spoon the wet date mixture into the dry ingredients and combine into a thick chocolate dough.
4. Scoop balls of dough and roll each one into a round truffle. Finish using all dough (you will have 24 large or 35 small truffles). Freeze until firm (30 minutes).
5. Chocolate: Combine chocolate and coconut oil in a microwave safe bowl and microwave for 1 minute at a time. Remove, stir to combine into a glossy, smooth chocolate coating. Remove balls from freezer. Dip each in chocolate, sprinkle large crystal salt to stick to the wet chocolate and let set. Enjoy the truffles at room temperature.

Photos by Milkshake Creative

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