Chocolate Truffles

These truffles are the perfect pick-me-up snack when you’re feeling like something sweet. They’re easy to make and keep for a long time, making them the perfect dessert to store in your freezer for unexpected company – if you can resist them long enough. I'm not proud to admit it, but I’ve been known to eat these truffles for breakfast.

15 large dates, pitted
1 cup raw almonds, chopped
5 tbsp. cocoa powder
2 tbsp. coconut oil, room temperature
2 oz. unsweetened baking chocolate

Optional Flavoring Suggestions:
Orange Juice/Zest
Coffee Extract
Mint Extract
Hazelnut Extract

Suggested Toppings:
Unsweetened Shredded Coconut
Cocoa Powder
Chai Powder
Rolled Oats
Mixed Nuts

In a small double boiler**, melt the baking chocolate and coconut oil. In a food processor, mix the dates until they form a gooey paste. Add the almonds, cocoa powder, and melted chocolate and coconut oil to the food processor and mix until combined. Add any optional flavorings. Remove the food processor’s blade and place in the refrigerator for 10 minutes.
Then, form 15-20 small round balls in your hands and coat each truffle with one of the suggested toppings. Place in the freezer for 20 minutes before serving. 
**If you don’t have a double boiler, boil water in a small pot and place a medium-sized metal bowl on top of the pot. Place the chocolate in the bowl and allow it to melt. Using the double boiler method allows you to melt chocolate without it burning or seizing.**

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