However, this Valentine's Day I was inspired to finally make them, since my staff and I are on this crazy Staff Health Challenge. I needed a great, healthy dessert to share with my staff that passed "the 6 ingredients or less" test. Not only do these truffles pass the test, but they are packed with antioxidants and are very decadent--the perfect Valentines' Day Treat! Enjoy!
Serving Size: Makes 12-16 truffles
Prep/Cooking Time: 15-20 minutes
- 1/2 cup raw shelled hemp seeds
- 1/2 cup shredded raw unsweetened coconut
- 10 large dates (soaked for an hour to soften in 1/2 cup water)
- 2 ounces of pure dark chocolate (I used 85 % cacao)
- 2 Tbsp of raw cacao powder
- *dash of Himilayan Pink Sea Salt -optional- I did not use but many people like this ingredient)
- additional 2 tbsp. shredded coconut for garnish
- additional 2-4 tbsp.for coating and mixing
- 2 tbsp chia seeds for coating
- First, soak the dates in a little water (as noted above) so they soften a bit for at least an 1/2 to an hour before hand. This helps the mixing process along.
- Drain the dates but keep the soaking water because this will be used. Just drain them over a bowl and save the water in the bowl, remove skin and seeds. You will only need 2 tbsp. of the soaking liquid to keep so you can discard the rest.
- Place the dates in your food processor and add the coconut, hemp seeds, cacao powder and dark chocolate. *Note* You will want to pre-chop the chocolate with a knife or just break it with your hands before hand instead of putting the entire ounce in there as a whole block.
- Add the 2 tbsp. soaking water from the dates last. Using it last will help everything mix better in the food processor. This will also help soften the truffles faster.
- Start your food processor and let it mix everything together until it starts to clump up like dough.The chocolate pieces will still be in chunks like chips, but I find that its tastier with the chunks.
- You may need to scrape down the sides if it starts spinning and not mixing well and process again.
- Depending on the thickness of the dough you can gradually all more cacao powder to thicken the dough.
- Scrape the dough out into a bowl and shape into bite sized truffle balls and place on a cookie sheet covered with wax paper. The truffle balls should be about the size of a lollipop or cake pop.
- Place truffles in the fridge for just 8-10 minutes to thicken consistency. This allows the rolling and coating process to go more smoothly. I find I get rounded balls when I do this.
- Take the truffles out of the fridge. Roll each truffle in shredded coconut and place on a plate. You can also coat some in chia seeds, or cacao powder. I like to alternate between all three options so I can plate them as trio.
- Once you have made all the truffles, place the plate in the fridge to firm up for about 1 hour.