1 cup pitted dates
1 1/2 cup raw almonds
2 tablespoons coconut oil
1/2 teaspoon sea salt
1/4 teaspoon organic peppermint extract (not mint extract, peppermint is the way to go)
1 tablespoon water
1/4 cup unsweetened cacao powder, plus additional for rolling
Soak the dates in a bowl of warm water until they soften up a bit, about 10 minutes. Drain the dates and place them in a food processor with the almonds, coconut oil, salt, peppermint extract, water, and cacao powder. Process for one minute or until the mixture forms up into a ball.
Remove the “dough” from the food processor and form 15 to 18 small round truffles with your hands. Sprinkle additional cocoa powder on a flat surface and roll each truffle in the chocolate until well coated. Place in the refrigerator for 15 minutes to set. Remove from the fridge and top each truffle with powered icing sugar if desired for extra fancy flare ( or if you’re trying to impress guests!). Feel free to omit the decorative sugar topping too. It will be sweet either way! These can be stored in an airtight container in the fridge or freezer for several weeks. Don’t store with the powdered icing sugar. Save that for right before serving 🙂
