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
