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Chocolate Truffle Selection



6 pitted dates

1 ripe banana

3/4 cup of coconut flakes

2 teaspoons coconut flour

1 pinch of kosher salt

1/4 cup of semi-sweet chocolate chips (vegan, or gluten free)

2 tablespoons of almond milk

Set the dates to rest in warm water for 30 minutes. This softens them and it makes them more food processor friendly. Pre-heat the oven at 350 degrees. In your food processor, mix the banana, and the softened dates.

Add the coconut flakes and the coconut flour and the pinch of salt until well blended. With a spatula, make sure everything is well blended. Line a cookie sheet with parchment paper. I used a small espresso spoon to spoon out a little bit of the batter at the time.

Make 12 small little balls in your hands and carefully set them in the parchment paper. Bake them for at least 20 minutes.

You will know they are done when the bottoms are very golden and you start to smell the coconut in your kitchen! It’s ok if they are a little wet or uncooked inside. Remove from oven and place on cooling rack. In a microwave-safe container, melt the chocolate chips with the almond milk for one minute at 30% Power. Remove and mix well until the chocolate is shiny.

Drizzle the coconut balls to taste. The truffles are best when refrigerated for at least a couple of hours.

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