Antioxidant Dark Chocolate & Sea Salt Truffles
Your day is about to get better. I promise.
Makes 24 truffles
For the truffles
1 cup dates, pitted
⅔ cup cashew butter
½ teaspoon fine sea salt
½ cup cocoa powder
1 teaspoon vanilla
1 tablespoon coconut oil
For the chocolate coating
1 (2.8 ounce) bar of dark chocolate (85% cacao or higher)
½ tablespoon coconut oil
Flaky sea salt, for sprinkling
Cocoa powder, for dusting
Directions
Soak pitted dates in warm water for 10 minutes. Place soaked dates, cashew butter, salt, cocoa powder, vanilla and coconut oil food processor. Pulse until creamy and smooth. (You may need 1 or more tablespoons warm water if mixture seems dry.)
Roll the mixture into small balls, about 1 inch in diameter. Place in the refrigerator for 1 hour.
Remove truffles from the refrigerator. Melt dark chocolate and coconut oil in a double boiler. With a toothpick, pick up cold truffle and dip in dark chocolate. Place on a parchment covered baking sheet. Sprinkle with flaky sea salt or dust with cocoa powder, if desired. Refrigerate 1 hour to set. Then try to restrain yourself :)
Enjoy with a cup of green tea in a comfy chair!
Created in partnership with Stephanie Dow
