This month, we are hoping to post a tasty sweet treat every week to give you an alternative to the sugary chocolate bars, ice cream, and fudge you can find everywhere else. This recipe was originally found in Shape Magazine, but Rebecca and her chef fiancé tweaked it a little bit. Hope you enjoy these sugar free, gluten free truffles.
2 cups pitted medjool dates
1/4 cup raw cacao powder
1 tbsp coconut oil
1/8 tsp salt
1/2 cup cacao nibs
1/2 cup freeze dried raspberries, matcha powder, or coconut flakes to coat truffles with
- Add dates & all other ingredients (except freeze dried raspberries, matcha powder, or coconut flakes to coat truffles with) to food processor. Blend for 3-5 minutes (until dough is smooth). Can add 1 tbsp water to help dough come together.
- Roll into balls.
- Roll in coating & either eat within the next 2 days, or store in fridge for up to 4 weeks.
Nutrition Info: 133 calories per truffle, 6 g fat, 21g carbs, 1g protein, 3g fiber, 24mg sodium
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