Extremely delicious, fruity-chocolate raw truffles as a small but fine dessert or for in between, vegan and gluten-free. Fruity, chocolatey, rolled in caramelized coconut blossom sugar.
If dates are very hard, soak in hot water for 30 minutes and strain before processing. For high quality Medijool dates, this step can be ignored as the dates are usually soft enough.
For the dough add all ingredients in a food processor (I use here my MagiMix) or high-powered blender and mix until a fine truffle mass is created. This should be nice and sticky, but not too dry. Otherwise, add a splash of orange juice.
216 g Medijool dates, 80 g raw cacao powder, 1 tbspn grated peel of one organic orange, 30 ml Orange juice, 52 g Coconut oil, 1 Pinch sea salt, 3-5 tbspn Coconut blossom sugar, 1 tbspn grated peel of one organic orange
With wet hands, form 12 balls weighing about 25g (an ice cream scoop is also recommended here) and roll in the orange sugar. enjoy!
Place remaining truffles in a resealable box and store in refrigerator or freezer. In the refrigerator they last about 1 week, in the freezer up to 4 weeks.