Truffles

Cocoa Truffles

Sweet, nutrient-dense dates take the place of sugar, while dark cocoa is rich in flavonoids (antioxidant compounds that help ward off inflammation and lower blood pressure), the perfect low sodium dessert. 

Ingredients

•  1 cup pitted Medjool dates, preferably soft and moist
   firmly packed about 9 dates, or 6 oz
• 1/2 cup unsweetened Hershey’s cocoa powder 
• ¼ teaspoon fine sea salt
• ½ teaspoon cinnamon
• ¼ cup unsweetened cocoa powder for rolling
• 1/8 teaspoon cayenne pepper to make Mexican Truffles

·        1 1/2 Teaspoons vanilla extract

Directions

Place dates in a food processor fitted with a metal blade. Pulse dates several times to make a paste. Add cocoa powder, 2 tablespoons warm water, vanilla, and salt.

     To make Mexican Truffles, add cinnamon and cayenne. Pulse until mixture is smooth and forms a ball. (If mixture needs a little more moisture to come together, add 1-2 more teaspoons of water).

Remove chocolate mixture from processor and transfer to a bowl.

Put 1/4 cup cocoa powder in a shallow bowl. Using 1 tablespoon of truffle mixture for each ball, shape balls between the palms of your hands. 

Place truffles on a plate. (If mixture seems sticky, refrigerate until well chilled before rolling.)

 Roll each ball in cocoa powder after shaping and return to plate. Cover and refrigerate until serving.

Tips for alternative flavors

Add a few drops of peppermint or coconut extract to taste, for added variation.

1 truffle has 35 mg of salt and 40 calories