Chocolate Truffles

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7 medjool dates, pitted
1 cup pumpkin seeds (pepitas)
3 tablespoons unsweetened cocoa powder
1 tablespoon Raw Honey
1 teaspoon vanilla extract
¼ teaspoon cinnamon
pinch of salt
4-5 ounces 85% dark chocolate or higher, melted
1/4 cup mini chocolate chips
1/4 cup crushed pecans
1 tablespoon Coconut Oil

Heat one tablespoon of coconut oil in a small skillet. Add pumpkin seeds and begin to roast, moving them around often, being sure not to burn them. Cook pumpkin seeds for about 3-5 minutes, until they become fragrant and slightly browned. Add to food processor and pulse until they are completely broken down into a pumpkin seed meal. Add dates and puree. Lastly, add your cocoa powder, honey, vanilla, cinnamon and salt. Once all processed, it should be dough-like. Tear off pieces and roll into balls. Melt your chocolate in the microwave or double boiler then place in a bowl for dipping. Also add your chocolate chips or crushed pecans to a separate bowl. Dip each ball it in the chocolate half way, then dip into your chocolate chips or pecans. Place on a parchment paper covered plate. Once all are finished, place in refrigerator for the chocolate to harden and set.

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About the author

Lauren Wilson. Lauren introduced Paleo into her lifestyle in 2010. She enjoys re-creating otherwise unhealthy meals and spreading the word about how easy (and delicious!) it is to eat well. Don't be surprised if she has chorizo or Sriracha included in her recipes. She's also got a major sweet tooth.

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