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Categories:
truffles dates peanut butter coconut vanilla protein powder almond cinnamon dark chocolate salt coating almonds
Viewed: 36 - Published at: 10 months agoIngredients
- Truffles:
- 20 Medjool dates, pitted
- 1/3 c peanut butter
- 1/3 c unsweetened, shredded coconut
- 1/3 c vanilla protein powder
- 1/2 t almond extract
- 1 t cinnamon
- 2 oz. dark chocolate
- pinch of Kosher salt
- Coating:
- 1/4 c toasted slivered almonds, finely chopped
- 2 T unsweetened, shredded coconut
Method
- 1. Soak dates in warm water for 5 minutes. Remove and put in food processor, saving soaking liquid.
- 2. Blend dates until a paste forms. Add peanut butter, and blend until mixed in.
- 3. Add remaining ingredients for truffles, and blend until reaches a consistency that can be pinched and will hold together. If too gummy, add a bit of the soaking liquid. If too wet, add more coconut.
- 4. Form date mixture into small balls (~3/4 inches in diameter).
- 5. Mix almonds and coconut in shallow bowl. Roll each truffle in mixture to coat. Refrigerate for at least 1-2 hours before eating. Will keep in the fridge for 1-2 weeks.
