Caramel coconut & almond truffles (5 ingredients)

Ingredients

• 1 cup Medjool dates (pitted and packed; about 10-12 dates)
• 1 cup Almond flour
• 0.5 cup Shredded coconut (unsweetened, plus extra for rolling)
• 1 tsp Vanilla extract
• Sea salt (a pinch)

Steps

1. 1

   Place the pitted Medjool dates in a food processor and pulse until they form a thick, sticky paste. If the dates are dry, soak them in warm water for 10 minutes and drain well before processing.

2. 2

   Add the almond flour, shredded coconut, vanilla extract, and a pinch of sea salt to the food processor with the date paste.

3. 3

   Process the mixture until all ingredients are thoroughly combined and a dough forms that holds together when pressed.

4. 4

   Scoop about one tablespoon of the mixture at a time and roll between your palms to form 10 even-sized truffles.

5. 5

   Roll each truffle in extra shredded coconut until evenly coated.

6. 6

   Place the truffles on a plate or tray and refrigerate for at least 30 minutes to firm up before serving.

Notes

These truffles can be stored in an airtight container in the refrigerator for up to one week. They also freeze well for up to 3 months.

Nutrition per serving

• dessert
• snack
• vegan
• gluten-free
• no-bake
• healthy
• energy balls
• christmas