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Date & coconut truffle

Date & coconut truffle

Servings: 20-25 Allergens: Nuts

Ingredients:

  • 90g roasted almonds
  • 15 pcs pitted Medjool dates
  • 30g shredded coconut
  • 2 tbsp unsweetened cocoa
  • 1 tbsp coconut oil
  • Pinch of salt
  • 100g pure dark chocolate

Preparation:

  1. Finely ground the almonds in a food processor
  2. Add dates and process until finely ground
  3. Add the coconut, cocoa and oil, then mix until combined
  4. Take some of the mixture and roll into round balls.
    Place them on a tray lined with plastic foil
  5. Refrigerate for at least one hour
  6. Melt the chocolate and coat the truffles with the chocolate.
    Put the truffles back on the tray and refrigerate