Chocolate Truffle Energy Bites (Raw, Vegan, Gluten-free

• Vegan
• Gluten free
• Paleo

• Produce

  • 2 cups Dates, pitted and soaked

• Baking & Spices

  • 2 tbsp Cocoa powder
  • 1 pinch Salt

• Oils & Vinegars

  • 2 tbsp Coconut oil

• Nuts & Seeds

  • 1 cup Almonds, raw
  • 1 tbsp Chia seeds
  • 1/2 cup Coconut, unsweetened
  • 3 tbsp Hemp seeds

Found on willcookforfriends.com

Ingredients

• 2 cups (about 9.5 oz.) dates, pitted and soaked
• 1 cup (about 5 oz.) raw almonds, hazelnuts, cashews, or walnuts, or a mix, soaked overnight
• ½ cup (1.5 oz.) shredded unsweetened coconut
• 2 TBSP coconut oil, melted
• 3 TBSP (30g.) hemp seeds
• 1 TBSP (7g.) chia seeds
• 2-3 TBSP (14-21g.) cocoa powder, or raw cocoa powder, to taste
• pinch of salt (this helps amp up the flavor, but can be omitted if you wish)
• Any toppings you like, such as chopped nuts, shredded coconut, cocoa powder, freeze dried raspberries (pulverized into a powder with a spice grinder or mortar and pestle), hemp seeds, etc.

Directions

• Place the nuts in a bowl or glass measuring cup, and cover with cool tap water. Let soak overnight, or for a minimum of one hour before using. In a separate bowl, do the same with the dates. (Soaking the nuts makes them easier to digest, and soaking the dates makes them blend better.) Once soaked, drain the nuts and dates thoroughly before continuing.
• Add the nuts to the bowl of your food processor, and blend until finely ground. Then add the dates, coconut, coconut oil, hemp seeds, chia seeds, cocoa powder, and salt if using. Blend well, scraping down the sides as needed, until a thick, sticky dough forms. (Depending on your food processor, you may need to add a small amount of water to help it along, but try not to add any more than is necessary. The longer you blend (and the more powerful your food processor) the smoother the dough will become, and the softer your truffles will be. For firmer truffles, blend just until the mixture holds together when rolled between your palms into a ball. For softer truffles, continue to blend until the dough is very smooth and sticky. If the dough becomes too sticky to roll into balls, place it in the fridge or freezer for a few minutes. Getting your hands slightly damp will help, too.)
• Roll the dough mixture into ½-1 TBSP sized balls, and place on a plate or baking sheet. Roll in desired toppings, then store in an airtight container in the fridge for up to several weeks (possibly longer, though I usually run out by then), or in the freezer indefinitely.