INGREDIENTS
14 ounces | 405 grams 20 Medjool dates, remove seed 3 1/4 ounces | 92 grams | 1/3 cup creamy, raw almond butter 1 ounce | 28 grams | 1/3 cup unsweetened shredded coconut 1 ounce | 30 grams | 1/3 + 1 tablespoon unsweeteend organic cocoa powder 1 teaspoon pure vanilla extract 1/2 teaspoon Celtic sea salt 1 1/4 teaspoon ground cinnamon 1/2 cup raw almonds, toasted and chopped fine
INSTRUCTIONS
• put dates in the workbowl of the cuisinart. pulse until chunks no longer appear. • add the rest of the ingredients and pulse until fully combined. • place in a bowl and cover with plastic wrap. chill for 20 minutes. • toast almonds in 325* oven for 10 minutes. let cool, then chop fine. • using a 1″ ice cream scooper, roll date mixture into balls. • roll in chopped almonds (pressing almonds into truffles) and place on a parchment lined baking sheet. • place baking in fridge and let set for an hour. store in an airtight container for weeks. * variation: roll truffles in sifted, unsweetened cocoa powder.
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