Rich in magnesium, phosphorus, potassium.
Coconut is rich in phosphorus; coconut milk and coconut water is rich in potassium.
C = cup
T = tablespoon
t = teaspoon
oz = ounce
6 pitted Medjool dates
¾ C hazelnuts
2 Brazil nuts
3 T unsweetened cocoa powder
1 T cacao nibs
1 T coconut butter
2 T water
¼ t kosher salt
3 oz semisweet chocolate
flake salt, for garnish
unsweetened shredded coconut, for garnish
Using a food processor with a metal blade, pulse together 6 pitted Medjool dates, ¾ cup of hazelnuts, 2 Brazil nuts, 3 tablespoons of unsweetened cocoa powder, 1 tablespoon of cacao nibs, 1 tablespoon of coconut butter, 2 tablespoons of water, and ¼ teaspoon of kosher salt until a thick ball forms. This should only take about 30 seconds.
Line a baking sheet with parchment paper. Roll roughly 1 tablespoon of the mixture into a ball and place on the baking sheet. Repeat until you have used up all of the mixture. This should make about 12 truffles.
Roughly chop 3 ounces of semisweet chocolate. Using a microwave safe bowl, place the chocolate in the microwave. Microwave in increments on high for 30 seconds at a time, stirring in between to check if the chocolate has melted. If not quite melted, continue to heat the chocolate in 30-second intervals. Stir after every interval.
One at a time, place a truffle in the chocolate. Using a slotted spoon or fork, rotate the truffle around so that it is completely covered. Carefully use the slotted spoon or two forks to lift each truffle out of the chocolate. Allow excess chocolate to drip back into the bowl.
Place the chocolate-dipped truffle on the parchment-lined baking sheet. Add a pinch of flake salt to the top of each truffle and sprinkle with unsweetened shredded coconut. Let the truffles cool until firm. Eat up, Mama!
Store leftovers in the refrigerator or freezer. If you pack them in storage containers, add a layer of parchment between layers of truffles. Your future self will thank you kindly.
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