These show-stopping, melt-in-your-mouth truffles will satisfy any and all cravings for chocolate-covered goodness without a major sugar crash. Made with rich, caramelly dates, mild coconut oil and creamy cashew butter, these are truly irresistible, and sure to delight even non-coffee lovers. Choose your favorite CocoRolls – we love the Espresso CocoRolls because of their coffee flavor – and indulge!
Makes 21 truffles
10 large, pitted Medjool dates
One 4-ounce bag Sun Tropics® Original, Salted Caramel, or Espresso CocoRolls
½ cup plus 3 Tablespoons natural unsweetened creamy cashew or almond butter
2 Tablespoons unrefined coconut oil or pure cocoa butter, melted
2 Tablespoons unsweetened cocoa powder
¾ teaspoon pure vanilla extract
1 teaspoon instant espresso powder, optional but delicious
Pinch sea salt, optional
6 ounces dark chocolate, finely chopped or in chips
Roasted coffee beans, cocoa powder, finely chopped nuts, or shredded coconut for garnish, if desired.
- Put the dates in a bowl and add enough hot water to cover by about 1 inch. Let the dates soak for 10 or 15 minutes to soften. Drain well.
- In the bowl of a food processor fitted with the metal blade or in a mixing bowl and using a large spoon or other crushing tool, crush the CocoRolls to fine crumbs (you will have roughly 1 cup). You could also crush the rolls by covering them with plastic wrap and rolling a rolling pin over them until crushed.
- In a blender, pulse the dates until smooth, scraping down the sides of the blender as needed. Add the CocoRolls crumbs, cashew butter, oil, cocoa powder, vanilla, espresso powder and salt, if using. Blend until smooth and completely mixed, scraping down the sides of the blender when needed. Transfer the truffle dough to a countertop or shallow bowl.
- Using a small cookie scoop or tablespoon, scoop out the dough and roll it between your palms to make tablespoon-sized balls. Put the balls on a parchment paper-lined baking sheet or similar tray. If at any time the dough softens too much to form a firm ball, refrigerate it for 5 to 7 minutes. When all the truffles are formed, refrigerate them for 10 to 15 minutes until firm. You should have about 21 truffles.
- Put the chopped chocolate or chocolate chips in the top of a double boiler set over barely simmering water. With the heat on medium-low, let the chocolate melt, stirring it with a clean wooden spoon every now and then and taking care no moisture gets in the chocolate, which could cause it to stiffen. Do not raise the heat, which will create steam and moisture. Alternatively, put the chocolate in a microwave-safe container, such as a large glass measuring cup. Microwave on high for 30 seconds, stir the chocolate and if it does not form a smooth, velvety pool when stirred, return it to the microwave for another 30 seconds. The chocolate needs stirring to melt completely. Remove from the heat.
- Using a fork, a dipping fork, or pair of chopsticks, dip each truffle into the melted chocolate, coating thoroughly. Lift each dipped truffle from the chocolate and allow any excess to drip back into the bowl. Put the coated truffles on a parchment-paper lined baking sheet. Repeat until all the truffles are coated.
- Roll the truffles in your desired garnish before the chocolate hardens. It might be easier to sprinkle the garnish on the truffles, using your fingertips to press the garnish into the soft chocolate.
- Store the truffles in an airtight container with a tight-fitting lid in the refrigerator for up to 1 week. Enjoy them cold or at room temperature. For room temperature truffles, let them sit on the counter for about 20 minutes after removing them from the refrigerator.
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