- Prep Time: 1h
- Cook Time: 3h
- Total Time: 4h
- Yield: 20-25 truffles
For the "caramel" truffle filling:
- 2 cups pitted medjool dates
- 1 cup boiling water
- 1 cup raw cashews
- 2 tablespoons coconut oil, melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon fine grain sea salt
- 3/4 cup almond flour
For the chocolate coating:
- 2 cups dark chocolate chips (65% cocoa content or higher)
- 2 teaspoons coconut oil
- 1 1/2 cups unsweetened shredded coconut
- Make the truffle filling. Place dates in a small bowl and cover with the cup of boiling water. Set aside while you measure and prepare the other ingredients (if your dates are hard, do this in advance and let them sit longer, 15-30 mins).
- Put the cashews into the bowl of a food processor. Turn it on and let it run for a good 5-7 minutes until you have cashew butter. At several points you will question whether it will actually turn from ground up nuts into butter, but just trust me it will. When it's smooth and warm and glossy, you know you've got it. While the cashews are going, mix the vanilla, salt, and coconut oil in a small bowl.
- Add the dates and the date water to the cashew butter, as well as the salt/oil/vanilla mixture. Process until smooth, then add the almond flour and give it another whirl until everything is incorporated.
- Now you have two options. If you have a a little time, take the whole mixture, put it in a bowl, and chill in the freezer for about 2 hours until it's very firm. If you want to hurry the process along, at 30 or so minutes you can take it out and dose the filling into tablespoon sized portions on a cookie sheet covered in wax paper. Then freeze those for another 30 minutes or so until firm enough to roll into balls. If you choose the former route, then you'll just portion out the filling in tablespoons as you coat them in chocolate.
- Now make the coating. Over low heat melt 1 cup of the chocolate chips and 1 tsp of coconut oil in a small saucepan, until the chocolate is smooth and melted. Remove from heat. Pour some of the shredded coconut into a small bowl.
- Ok, you're all ready to coat the truffles. Use a tablespoon or mellon baller to scoop out small portions of the filling and roll gently in your hands to form a small ball (if you pre-portioned, you can just roll to form a ball). One at a time, add the ball to the melted chocolate and roll around with a spoon until well coated. You want a nice thick shell! While the chocolate is still soft, roll the truffle in the coconut flakes until it's well coated, then put into a dish lined in wax paper. I'd keep this latter dish in the fridge and add the truffles as you have 2 or 3. They'll need 5 to 10 minutes in the fridge to firm up and be ready to eat. Repeat until you run out of chocolate, then melt the second cup with the last teaspoon of coconut oil and keep coating until you're done. Splitting the chocolate is recommended unless you are lightning fast, because it will eventually start to "dough" up.
- Store truffles in the fridge or freezer until ready to eat. Prepare to be absolutely amazed.