Recipe and image by Kellie Ann Murphy, plant based living food Chef at Kellie Ann’s Kitchen in Tucson.

This nutritious no-bake dessert is the perfect guilt-free treat after a satisfying meal – and it takes only a few minutes to make!

INGREDIENTS

3 cups Medjool dates (pitted)

1 tsp Himalayan salt

1 Tbsp coconut oil, melted

3 1/2 Tbsp raw cacao powder

2 tsp pure vanilla extract

2 tsp Maca Powder

Optional toppings: cinnamon, cayenne, hemp seeds, chopped nuts, chopped cacao nibs, etc.

DIRECTIONS

1. Place pitted dates in a food processor and pulse a few times.

2. Add the rest of the ingredients (except toppings).

3. Pulse until the consistency is of a pasty texture, about 90 seconds or more.

4. Put a small bit of coconut oil on your clean palms. With your hands, scoop and roll the truffles into balls, one at a time.

5. For a delicious variety, roll the balls into one or more of the toppings listed.

6. Place in an airtight container and refrigerate for 15 minutes, or freeze for 5 minutes. Serve and enjoy!

Yields two dozen truffles.

For more recipes, visit greenlivingaz.com/recipes