Description

Truffles for breakfast! These rich, chocolatey, nutty treats are the perfect clean bite to satisfy your sweet cravings. Compliant with Whole30, keto, paleo, and vegan diets.

Ingredients

Scale

1 1/2 cups pitted dates (I use medjool, but any variety will work)
3/4 cup almond butter (see note)
1/4 cup unsweetened cocoa powder
1 tsp vanilla extract
1/2 cup pecans
pinch of fine sea salt

Instructions

1. In a dry saute pan, toast the pecans over medium-high heat until fragrant and nutty (they begin to burn quickly, so keep a close eye on them!). Allow the nuts to cool, then chop very finely to a sand-like consistency (a nut grinder works great for this), and mix in a pinch of salt.

2. In the bowl of a food processor, place the dates, almond butter, and vanilla. Pulse until the consistency is uniform.

3. Add the cocoa powder and pulse until fully incorporated. Mixture should look crumbly but moist.

4. Using a tablespoon, scoop a small amount of the mixture and roll it into a ball. Roll the ball in the salted pecans and repeat with remaining dough. Eat immediately or refrigerate in an airtight container for up to a week.

Notes

… Be sure to pit your dates! I forgot the first time I made these, and fishing all the pits out after the fact was not so fun.

…I use the grind-it-yourself almond butter available in many health food stores. If you use prepared almond butter, be sure to look for sugar-free varieties, stirring well if any oil separation has occurred.

… if doubling or tripling this recipe (which I predict you’ll want to do), I recommend blitzing single batches at a time. Double the amount of dates and almond butter was a bit too much for my processor to handle efficiently.