My dessert truffles are a year round delight. With an easy special touch of peppermint oil they can be dressed up and taken out for holiday parties. While they could be ‘keto’ or ‘paleo’ I prefer to call them scrumptious real food.
Taking treats like this to the office or gatherings is an easy way to arrive and feel confident that you can satisfy yourself with real food ingredients that will give you long lasting energy. Plus they are handy to have in the refrigerator when you walk in the door after a long day and commute to satisfy you healthfully while you are pulling dinner together. Watch how your kid’s moods shift with treats like this when they aren’t eating refined sugar.
Basic Dessert Truffle Recipe:
20 pitted medjool dates
3- ½ cups (1 ½ cups total) chopped raw nuts and seeds - sunflower or pumpkin seeds, pecans, walnuts or sliced almonds
5 Tbsp. coconut oil + extra as needed
1 Tbsp. real vanilla extract
1/2 tsp cinnamon OR dash or two of food grade peppermint oil (festive for the holidays)
¾ cup shredded coconut
Pinch sea or Himalayan salt
½ cup cacao nibs
¾ cup chopped pistachios (reserve for coating)
Put the dates, 1 ½ cups nuts/seeds, 5 Tbsp. coconut oil, salt, vanilla, and cinnamon or peppermint oil in a food processor.
Process until finely ground smooth and the mixture will hold shape when pressed between fingers.
If necessary to keep shape, add more coconut oil ½ Tbsp at a time until shape holds.
Put shredded coconut, cacao nibs and pistachios in separate bowls.
Place parchment on baking sheet.
With a little water in a bowl, wet hands to form a small ball about 1 inch in diameter, pressing together so it holds.
Then roll in coconut, cacao nibs and pistachios as desired. The coconut and cacao combination is a happy resemblance of a 'mounds bar' but feel how the truffle will satisfy you with its real food ingredients.
Cover the sheet with parchment or plastic wrap when done and refrigerate until set, about an hour. Store in an airtight container for a week or two if they last that long!