Coconut Cranberry Chocolate Truffles
A delicious combination of chia, cranberries, walnuts and dates, these coconut cranberry chocolate truffles are nutritious and guilt-free.
Prep Time10 minutes mins
Total Time10 minutes mins
Servings: 24
Author: Lyubomira from CookingLSL
- 1/2 cup walnuts
- 1 cup almond meal
- 1/3 cup chia seeds
- 2-3 tbsp purified water
- 1 cup firmly packed pitted dates (10-12 dates), soaked in hot water for 10 minutes, then drained
- 1/3 cup unsweetened raw cacao powder
- 3 tablespoons coconut butter
- 1/2 cup dried unsweetened cranberries (if you can't find unsweetened, you can sill use sweetened cranberries)
- 2 tbsp cacao nibs
- 1 cup shredded unsweetened coconut
Place the walnuts, almond meal and chia seeds in a food processor (powerful blender). Cover and pulse until finely ground.
Ass water, soaked and drained dates, cacao powder and coconut butter. Process until smooth, for 1-2 minutes. Add cranberries and cacao nibs. Pulse until incorporated. Check the mixture - it needs to be a little sticky if it isn't add a little more water (1-2 tbsp) and pulse again. Wrap dough in plastic wrap and chill for 15 minutes.
Using 1 tbsp to measure the truffles, roll each one between your palms into a ball.
Spread coconut on a plate and roll the balls to coat. Store in an air-tight container in the fridge for up to 3 weeks.
Calories: 115kcal | Carbohydrates: 9g | Protein: 2g | Fat: 8g | Saturated Fat: 3g | Sodium: 2mg | Potassium: 101mg | Fiber: 3g | Sugar: 4g | Vitamin C: 0.4mg | Calcium: 33mg | Iron: 0.8mg