Ingredients

Truffles:

20 Medjool dates, soaked in warm water for 5 minutes and pitted, save soaking liquid

1/3 c peanut butter

1/3 c unsweetened, shredded coconut

1/3 c vanilla protein powder

1/2 t almond extract

1 t cinnamon

2 oz. dark chocolate

pinch of sea salt

Coating:

1/4 c toasted slivered almonds, finely chopped

2 T unsweetened, shredded coconut

Preparation

  1. Soak the dates in warm water for 5 minutes. Remove and place in a food processor, saving soaking liquid.
  2. Blend dates until a date “paste” forms. Add peanut butter and pulse until blended together.
  3. Add coconut, protein powder, almond extract, cinnamon, chocolate and salt. Blend until reaches a consistency that will stick together when pressed. If too gummy, add a bit of the soaking liquid. If too wet, add more coconut.
  4. Shape the date mix into small truffles balls (~3/4 inch in diameter).
  5. Mix the chopped almond and extra coconut in a shallow bowl. Roll each truffle in the mixture to coat.
  6. Refrigerate at least 1-2 hours before eating. Will keep in the fridge for 1-2 weeks.