Dark chocolate, date and coconut truffles

Tamara West

A healthy treat - these truffles are made with sweet medjool dates and rich dark chocolate. They will keep at room temperature for a week or so, and can also be kept in the fridge.

Ingredients

1 cup	Blanched almonds, raw
1 pinch	Salt
14	Medjool dates, large, pitted (Main)
12 pieces	Dark chocolate, squares (I used Whittaker 70 per cent Ghana) (Main)
1 cup	Threaded coconut, or desiccated (Main)
1 ½ tsp	Vanilla paste, or extract
5 Tbsp	Coconut oil
1 cup	Threaded coconut, to roll truffles in
30 to garnish	Dried cranberries, optional
1 handful	Rosemary leaf, optional to garnish

Directions

1. Place almonds in a food processor and pulse until coarsely ground.
2. Add salt, dates, chocolate, coconut, vanilla and coconut oil and continue pulsing until well combined.
3. Roll tablespoons of mixture into balls, then roll in coconut to coat well.
4. At Christmas time, if you want to make a little garnish that resembles holly, decorate each truffle with a dried cranberry and two rosemary leaves.