I made these for a book club gathering yesterday and they were a hit. I added about 4 roughly chopped prunes with the dates and used melted butter instead of coconut oil. I found I needed an additional ounce of chocolate for the dip but otherwise everything was to the recipe and my friends were so impressed. I would informally rename these 'power balls' because not only are they delicious, they are packed with goodness!
Coconut-Date Truffle Bites
Photo: Randy Mayor; Styling: Cindy Barr
More From Cooking Light
Total: 1 Hour, 20 Minutes
Amount per serving
- Calories: 69
- Fat: 4.1g
- Saturated fat: 1.8g
- Monounsaturated fat: 1.2g
- Polyunsaturated fat: 0.5g
- Protein: 1.2g
- Carbohydrate: 9.1g
- Fiber: 1.5g
- Cholesterol: 0.0mg
- Iron: 0.4mg
- Sodium: 22mg
- Calcium: 15mg
- 2/3 cup roasted, salted almonds
- 30 whole pitted dates
- 1/2 cup flaked unsweetened coconut
- 2 tablespoons unsweetened cocoa
- 1 tablespoon coconut oil
- 1/8 teaspoon salt
- 2 ounces bittersweet chocolate, chopped
- 1. Place almonds in a food processor; process until finely ground. Add dates; process until finely ground. Add coconut and next 3 ingredients (through salt); pulse until combined.
- 2. Scoop about 2 teaspoons cocoa mixture with a spoon, and roll into a ball. Repeat the procedure with remaining cocoa mixture. Place the truffles on a platter lined with parchment paper; refrigerate 1 hour.
- 3. Place chocolate in a medium microwave-safe bowl; microwave at HIGH 1 minute and 20 seconds or until melted, stirring every 20 seconds. Add truffles, stirring gently to coat. Return truffles to platter until the chocolate sets.
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