Carob Truffles

Ingredients

Filling:

1/4 cup organic coconut flour 

7 dates (soaked for about 3 hours)

1/4 cup organic unrefined coconut oil, melted 

1/4 cup maple syrup or any other liquid sweetener of your choice 

1/2 cup hot water

1.5 tsp pure vanilla extract

1/4 cup carob powder

1/4 tsp salt

Shell Ingredients: 

1 cup coconut oil 

1/3 cup carob powder

1/3 cup maple syrup

2 tsp pure vanilla extract

pinch of salt

Directions:

Remove dates from water and run through food processor or high speed blender. Place all filling ingredients into a large mixing bowl, except for coconut flour, and carob powder. Whisk all the ingredients together until smooth. Add in remaining filling ingredients and mix the mixture by hand using a spatula, kneading it lightly until a sticky soft dough forms. Prepare a plate/platter with small parchment paper cupcakes. Pinch off about 1 tbsp portions of the dough from the dough ball and roll into a little ball with your hands. Place each ball onto the platter. When finished, place the platter into the the freezer for several minutes to chill. In the meantime prepare the carob shell by mixing all ingredients together. Once ready dip each ball into the carob shell one at a time and use a spoon to help roll it around until it’s evenly coated. Place the truffle back onto the parchment lined tray. And voila! 

*Note: Makes about 16 truffles. Store any leftover truffles in the fridge to enjoy later.