Vegan Truffles - Toasted Coconut

Ingredients

• Servings: 12
• 1 1/4 cups shredded unsweetened coconut, or to taste, divided
• 2 cups pitted medjool dates
• 1 cup raw almonds
• 2 1/4 cups raw cocoa powder
• 1/2 cup cocoa nibs
• 1/2 cup agave nectar
• 2 teaspoons vanilla extract
• 1 teaspoon salt

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 1 hr 30 mins


• preheat oven to 350 degrees f (175 degrees c). spread coconut out on a baking sheet. line a separate baking sheet with parchment paper.
• bake coconut in the preheated oven, stirring occasionally, until golden and toasted, about 7 minutes.
• blend dates and almonds together in a food processor until smooth; add cocoa powder and process until completely incorporated. transfer date mixture to a bowl.
• fold 1 cup toasted coconut, cocoa nibs, agave nectar, vanilla extract, and salt into date mixture until truffle dough is evenly mixed. roll dough into tablespoon-size balls.
• pour remaining toasted coconut into a shallow bowl. roll truffle balls in toasted coconut to coat; place coated truffles on the parchment-lined baking sheet. refrigerate truffles until hardened, about 1 hour.