little salted mocha truffles

Processed with VSCO with f2 presetProcessed with VSCO with f2 preset

Have these in your freezer at all times, they’re raw, vegan, paleo, and date sweetened. I have been making a version of fat balls for quite some time, and finally settled on this simple, indulgent version.

Note: This recipe really needs to be taken with a grain of salt (as it were), I do quite a bit of taste and adjustment on these every time I make them. They should be chocolately, coffeey, and slightly salty, but not overwhelmingly sweet. Taste and adjust as you go. Also, I use the Trader Joe’s brand of cacao powder/nibs and maca.

  • 1 1/2 cup raw, unsalted mixed nuts
  • 1/2 cup shredded, unsweetened coconut flakes (plus extra for garnish)
  • 3 medjool dates, pitted
  • 2-3 tablespoons coconut oil
  • 3 tablespoons good quality coffee beans
  • 1/4 cup raw cacao powder
  • 1 teaspoon maca powder
  • 1 teaspoon salt
  • Cacao nibs (optional)

Blend everything, except for the cocoa nibs together in your food processor or blender until you achieve a dough like consistency. Add more coconut oil if the mixture is still powdery to press into a ball.

Chop together a small handful each of cocoa nibs and coconut flakes, until they are fairly fine.

Using a small ice cream scoop measure out small balls, and roll in the chopped cacao nib coconut flake mixture, sprinkle them with a little extra salt. Freeze in a single layer until solid, before transferring to a ziplock bag. Try to practice self control (good luck).

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