You are in for a treat, people. I’ve got the dish on a decadent chocolate fix that’ll make your palate happy, not to mention your conscience!
Along with all the incredible health benefits of coconut oil (just google it), cocoa is associated with decreased blood pressure, improved blood vessel health, and improved cholesterol levels, while dates – which are what sweetens this treat – are rich in antioxidants. Along with a handful of almonds, a sprinkle of unsweetened coconut flakes and another delicious ingredient…that’s about it!
Quick, delicious and power packed!
I cut out refined sugar at the beginning of the year, had a whirlwind affair with it over June and July, and am currently attempting to cut ties with it again for the rest of the year.
I can do this. I can do this. I can do this.
In a desperate attempt to satisfy my raging sweet tooth, I made these all natural chocolate truffles back in January, and they did the trick. but then it hit me last week…coffee makes everything better. So let’s revisit that little recipe, shall we, and knock the delicious factor out of the ballpark…
{Be warned, I created these on a whim…with nary a measuring device in sight. I’m impulsive like that. So I’m going to do my best to give you directions, but please feel free to play with the ingredients and amounts to get it to the consistency you like. All measurements, rightfully, should have an ‘ish’ after the amount}
CocoJava Truffles
Ingredients:
-
* 1/2 cup of almonds (raw, unsalted)
-
* 1 cup pitted dates
-
* 1/2 cup of coconut oil
-
* a dash of salt
-
* 1/2 cup of unsweetened cocoa powder
-
* 1 teaspoon of powdered coffee beans (or instant coffee)
-
* 1 cup of shredded unsweetened coconut (divided)
Directions:
Grab your food processor and chop up the almonds until they become powdery, then throw in the dates, processing well until a crumbly consistency develops. Add the cocoa powder and coconut oil and process mixture until smooth (this may take a few minutes).
*And here’s where the magic happened…on a whim, I opened our coffee grinder and scooped out about a teaspoon of finely ground coffee beans from around the rim. This is the stuff that sticks to the container…so fine that it would most likely go right through the filter. I bet instant coffee would add the same depth of flavor this touch of coffee powder brings to the recipe. Add this and mix well.
Finally, add a dash of salt and 1/3 of a cup of the shredded coconut flakes and process until well combined. Pop the mixture in the fridge to chill for about 20 minutes – this will make rolling the truffles easier as the coconut oil will harden.
Avoiding the blade, pinch out some of the ‘dough’ and roll the mixture into 1 inch balls. With your shredded coconut spread on a plate, roll each ball in the coconut and set aside.
These are great at room temperature or chilled…and won’t last long at all!
“All you need is love. But a little chocolate now and then doesn’t hurt.”
~ Charles M. Schulz
