Coconut and Date Truffles

I love snacking. At one point I would always have a bag of dates or apricots in my bag wherever I went! I mean everywhere! I actually haven’t done this is in a while as I’ve been packing fresh fruit in my bag instead but this post is giving me ideas…
Snacking in between meals helps to increase nutritional intake, control appetite during meals, increase metabolism levels and is a great source of energy.

It’s easy to place a lot of emphasis on our daily main meals (breakfast, lunch and supper) and neglect the snacks we eat in between these meals. Snacking can actually be the defining factor of the total nutritional value of our daily food intake. unfortunately, most of the quick and easy snacks that are readily available tend to be unhealthy, with too much artificial sugar, preservatives and fats.

Other than these two options, I’m a sucker for a delicious and healthy truffle. These awesome sweet treats are filled with natural ingredients and full of energy. I haven’t made these coconut truffles in a while. I’m making some today for a friend and got excited about sharing the recipe for anyone else who’s been looking for healthy snacking alternatives. They are so easy to prepare and delicious! I then refrigerate or freeze them and eat them for a couple of days (although they never last that long! haha)

Recipe
Ingredients: 
1 3/4 cups unsweetened desiccated coconut plus 1 cup for decorating
12 dates
2tsp coconut oil
2tbsp unsweetened coconut milk
1/2tsp vanilla extract
1/2tsp cinnamon
3tbsp maple syrup (optional)
Pinch of salt

Method:
Place 1 cup of the desiccated coconut in a food processor along with the coconut oil. Process on high speed, scraping down the sides regularly, until it reaches a paste-like consistency. (It does not have to be completely smooth but this makes the mixture form easier into a ball). Add the maple syrup, coconut milk, vanilla, cinnamon and salt and process until well combined. Add the rest of the desiccated coconut and pulse until combined.

Shape the mixture into 12 (1-inch) balls and coat with the remaining shredded coconut. Refrigerate for at least an hour and up to 5 days. Bring to room temperature before eating.

I doubled the ingredients and made 24 of these. I made half of these without dates but they didn’t form as well. The dates make the mixture sticky which makes it easier to roll into balls.

Enjoy!