Raw Vegan Nut-Free, Oil-free Cacao Truffles
Makes 20-25 truffles
12-15 soft medjool dates (you could use a harder variety of date soaked for an hour or so in warm water, just drain the water before processing.)
4 tbsp raw cacao powder (or cocoa)
1 tsp vanilla extract
Pinch of salt
1-2 tbsp plant-based milk
Shredded coconut for rolling (or other toppings such as crushed walnuts, cacao powder, etc)
Add the dates to a food processor and pulse until a ball forms. Open the processor and break the date ball apart leaving pieces evenly spaced around the blade. Then, add the cacao powder, vanilla, and salt. Replace the lid and pulse again until you see that the moisture has broken into small crumbles. At that point, as the processor is running, add just enough milk to turn the mixture into a smooth and creamy texture. Once the texture is smooth, you're ready to form into balls, but wet your hands first to keep it from sticking. Prep a bowl for rolling your balls into the coconut or other toppings. I just put a few tablespoons of coconut in a small bowl. I scooped about one teaspoon of the truffle mixture at a time and rolled into a ball between my palms before dropping into the coconut and rolling around to coat. Once coated, place on a parchment-lined plate and refrigerate. They will be very soft, but once cooled, they will firm up and be the perfect rich and creamy texture that we all love our truffles to have.
The most difficult part of this recipe is not eating them all at once. Holy geez, they're amazing!