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Chocolate Peanut Truffle Balls
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Chocolate Peanut Truffle Balls

There is nothing more peaceful than nomming on these Chocolate Peanut Truffle Balls served with steamy coffee all weekend long.
Course Dessert, Snack, Sweets
Cuisine gluten-free, raw, refined-sugar free, soy-free
Prep Time 20 minutes
Total Time 20 minutes
Servings 16 balls
Calories 100kcal
Author Hannah Sunderani

Ingredients

  • 3 tbsp coconut oil melted
  • 3 tbsp cocoa powder
  • 3 tbsp maple syrup
  • 1 tsp vanilla extract
  • 8 medjool dates pits removed
  • 1/3 cup almond meal
  • 3 tbsp peanut butter natural
  • 1 tsp cinnamon
  • 1/8 tsp sea salt
  • cocoa powder for coating
US Customary - Metric

Instructions

  • In a bowl, combine melted coconut oil, cocoa powder, maple syrup and vanilla extract. Stir to combine.
  • In a food processor add dates, almond meal, peanut butter, cinnamon, and salt. Blend until combined, approx. 2 minutes.
  • Next, pour the wet ingredients from your saucepan into your food processor. Blend until combined and doughy.
  • Lather palms with a bit of coconut oil and roll the batter into bite sized balls, approx 2 inches in diameter. (The coconut oil will stop your hands from sticking to the dough, apply more as needed).
  • Place truffle balls on parchment paper and continue process until you've used up all the dough. Add a spoonful of cocoa powder to a fine mesh strainer and sprinkle over the truffle balls to cover each with cocoa powder.

Notes

Truffles will keep in fridge for up to 10 days.
Nutrition information is a rough estimate. 

Nutrition

Calories: 100kcal | Carbohydrates: 13g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Sodium: 14mg | Potassium: 126mg | Fiber: 2g | Sugar: 11g | Vitamin A: 18IU | Calcium: 20mg | Iron: 1mg