These decadent truffles are so easy to make while taste like something from a gourmet chocolate boutique. The peppermint delivers a fresh and energising kick matching perfectly with the smooth chocolate texture. And did I mention these are also good for you including the super foods virgin coconut oil and raw cacao. Share them with your friends!
1 cup medjool or dried dates
1 cup cashews
1 cup desiccated coconut
1/2 cup raw cacao powder (or cocoa powder)
1 Tbsp cacao nibs
1/4 tsp sea salt
1 tsp natural peppermint essence (or several drops of peppermint essential oil)
2 tbsp virgin coconut oil
- *If using dried dates chop roughly, place in a jug and cover with boiling water. If using medjool dates, remove the stones and chop roughly.
- Process cashews and coconut into a fine meal. Add cocoa and salt and process until combined. Add coconut oil, peppermint essence and dates (draining first if soaked). Blitz for 1 minute until the mixture comes together. Roll into small walnut-sized balls and chill for at least 1 hour to set. Dust with a little cacao powder to serve.
- Store in a sealed container in the fridge. Will keep for up to 1 week.