Ingredients

Truffles:

20 Medjool dates, pitted

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 Kosher salt

Coating:

1/4 c toasted slivered almonds, finely chopped

2 T unsweetened, shredded coconut

Preparation

  1. Soak dates in warm water for 5 minutes. Remove and put in food processor, saving soaking liquid.
  2. Blend dates until a paste forms. Add peanut butter, and blend until mixed in.
  3. Add remaining ingredients for truffles, and blend until reaches a consistency that can be pinched and will hold together. If too gummy, add a bit of the soaking liquid. If too wet, add more coconut.
  4. Form date mixture into small balls (~3/4 inches in diameter).
  5. Mix almonds and coconut in shallow bowl. Roll each truffle in mixture to coat. Refrigerate for at least 1-2 hours before eating. Will keep in the fridge for 1-2 weeks.