If you like chocolate and enjoy roasted nuts, then these little bites of heaven are for you. Whenever I offer one of these truffles to friends or family they always ask me, "Are you sure there is no sugar in these?". My answer is always, "Yes, it's just nuts, cacao, and dates!". I chose to use two different cacao powders. The extra dark cacao powder gives the truffles that rich dark chocolate flavor, but I didn't want it to be too rich, so I used regular cacao powder as well. Depending on your preference, or what you have at home, you can make your own personalized cacao blend. The cacao nibs give the truffles a little crunch (which I love). These truffle bites are the perfect little whole food treat that all will enjoy, trust me. You might as well make a double batch while you are at it! My favorite way to eat these truffles is to pair it along side a cold glass of unsweetened almond milk or a cup of hot green tea.
Make 12 Truffles
Time: ~ 1 hour (including 45 minute cool time)
1 heaping cup raw nuts (hazelnut/almonds, walnuts/pecans, cashews)*
8 medjool dates, pitted
1 tablespoon extra dark cacao powder (I got mine at Whole Foods)
1 tablespoon organic cacao powder (I used TJ's organic cacao powder)
1 tablespoon raw cacao nibs
Generous pinch sea salt
Preheat oven to 325 degrees. Place nuts on baking sheet and roast for 8 minutes. Remove from oven, transfer to a plate, and allow to cool completely, about 30-45 minutes.
Once the nuts are cooled, transfer the nuts to a food processor and add the pitted dates, cacao powders, cacao nibs, and generous pinch sea salt.
Process until the mixture sticks together when pressed between fingers, about 1 minute. Roll into even balls and store in an airtight container. Store in fridge or freezer. They are softer when stored in fridge and a bit firmer when frozen (my personal favorite).
*My favorite nut combo is a blend of walnuts, hazelnuts, and cashews.
I hope you enjoy my creative, flavorful, and nutrient dense approach to whole foods cooking. All recipes are gluten free.