About a year ago, I posted a recipe for Energy Bites that were perfect bite-sized snacks that traveled well throughout my day. It got me thinking-how could I take this a step further to disguise an energy bite as a dessert? I looked around and found this recipe for these truffle-like bits of awesomeness. I slightly modified it to make them a little more convenient to make, and my daughter loved them! At a recent PTA meeting, I found that parents loved them just as much. It has a smooth, velvety texture-very much like a truffle and dare I say it, could easily pass as a cake ball!
This recipe is a teeny, tiny bit time consuming, but it’s so worth it! The trickiest part is dipping them in the chocolate. But be patient and have fun. Even if they don’t look pretty, they will taste amazing!!!
Chocolate Coconut Energy Bites
- 20-25 pitted Medjool Dates
- 1 c./225 g. boiling water
- 1/2 c./120 g. unsalted almond butter
- 2 T. melted coconut oil
- 1 t. vanilla bean paste or vanilla extract
- 1/2 t. sea salt
- 3/4 c./84 g. coconut flour
- 3 T cocoa powder or raw cacao powder
For the coating:
- 8 oz. dark chocolate chopped (I used the 60% cacao Ghiridelli chips)
- 1-2 t. coconut oil
- 1 c. shredded unsweetened coconut
- Pour the hot water over the dates and allow them to soften for about 30-45 minutes in a Vitamix or food processor.
- Process until creamy and transfer to a mixing bowl
- Add everything except the coconut flour and cocoa powder and mix well
- Mix in the coconut flour and cocoa powder until a dough forms. It should feel like fluffy play-doh. Add a tablespoon or two of coconut flour if it feels too wet
- Refrigerate until cold-about 1-2 hours or overnight
- Roll heaping tablespoons of dough into a ball and place onto a sheet that will fit in your freezer
- Once finished, place the balls into the freezer while you melt the chocolate
- Microwave the chocolate and oil at 50% power for 30 seconds. Stir until the container is cool. Repeat until melted. Or melt the chocolate over a double boiler if you’re fancy like that. For extra fancy points, temper the chocolate.
- Only remove about 5-6 truffles from the freezer at a time. Dip the truffle in the chocolate using a fork, then roll in the shredded coconut until coated. Transfer to a parchment or wax-paper lined pan. Repeat until finished
- Chill until set 1-2 hours.
- Store in the fridge for up to 1-2 weeks (Like it’ll last that long!)