Superfood Truffles: Cacao, Dates, Coconut, Hemp Seeds, Chia Seeds - The Perfect Valentine's Day Treat!

I've been obsessed with Superfood truffles for a while now,  I eat them every chance I get!  They are so tasty and super good for you, so you can get away with eating more and not feel bad about it!  Up until recently, I had never made them myself.


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!


Ingredients:

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
  

Directions:

1. 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.  
   
   
2. 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.
   
   
3. 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.
   
   
4. 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.
   
   
5. 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.
   
   
6. You may need to scrape down the sides if it starts spinning and not mixing well and process again.
   
   
7. Depending on the thickness of the dough you can gradually all more cacao powder to thicken the dough.
   
   
8. 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.
   
   
9. 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. 
   
   
10. 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.
    
    
11. Once you have made all the truffles, place the plate in the fridge to firm up for about 1 hour.
    
    
12. Enjoy!

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