Coconut & Cacao Truffles
Why is it that I always develop chocolaty recipes late at night? I just can’t resist those late night chocolate cravings and end up standing barefoot in our kitchen in the middle of night, trying to bake as quiet as possible. Most of the time I’ll get so tired at one point that I won’t even try the result. But then the best thing happens the next morning: I get to have dessert for breakfast! Win win, I’d say.
These truffles (which originated in one of those late night kitchen sessions) are my number one recipe for urgent chocolate cravings. I’ll make them at home (for myself, or needy flatmates) or bring them to any kinds of gatherings. They also serve great as a culinary ‘thank you’!
It’ll just take a few minutes (and only five ingredients) to make them and they are what they call a “raw dessert” with a rich and intensive flavour. It would be a lie to say “Oh, I’ve always got some of these truffles in my fridge, in case I ever crave some chocolate”. Because in all honesty, I’ll eat them all before the day ends. But that’s okay – they are just too good.
Coconut & Cacao Truffles Recipe
- Prep Time: 5 minutes (+1 hour cooling time)
- Servings: makes 8 larger truffles
- 120g shredded coconut
- 10g raw cacao
- 80g pitted dates
- 40g walnuts
- a pinch of sea salt
- Put all the ingredients in a high speed blender and blend all until it's one sticky mass.
- Now form little truffle balls with your hands. (It works better when they are slightly wetted.) Sprinkle a plate with some more shredded coconut and one by one roll the truffles over the coconut until they are completely covered.
- Leave the truffles in the fridge for about (half) an hour to chill. Note that the coconut will make the truffles quite solid, as the oils will harden in the cold. If they are too firm for your liking, leave them outside in room temperature for some time before serving them.