- 1 cup shredded coconut (unsweetened)
- ¼ cup carrot juice
- 2 cups medjool dates (pitted)
- 1 cup prunes
- 2 cups boiling water or hot coffee
- 2 tablespoons dark rum (optional)
- 3 tablespoons maple syrup
- 1 teaspoon pure vanilla extract
- 1/2 cup almond butter
- 1 cup cocoa powder
1) Mix together coconut and carrot juice - ensuring that the coconut is all orange. Spread evenly on a large rimmed sheet pan and bake for 25-30 minutes. Be sure to stir occasionally to ensure even toasting. Once done, cool and set aside in a bowl.
2) Place dates and prunes in a bowl or large (4 cup) liquid measuring cup and cover with boiling water or hot coffee and optional dark rum. Let soak for 10-20 minutes (depending on how dry the fruit is).
3) Strain fruit and place into food processor (discard liquid). Pulse until relatively smooth. Add maple syrup, vanilla and almond butter. Pulse until completely smooth. Add cocoa powder and pulse until evenly mixed. You will likely need to scrape down the sides of the food processor bowl as this will very thick and sticky.
4) Scrape out the mixture into a bowl and refrigerate for approximately 1 hour (the mixture will be sticky and difficult to work with if it is not refrigerated). After an hour, test to see if the truffle mixture is cool enough by pinching off a piece and rolling it. If it does not roll easily, allow to chill for another 30 minutes.
5) To set up rolling station, have two small sheet pans lined with parchment paper, a small bowl with water, the bowl of coconut and the chilled truffle mixture. Roll truffle mixture into approximately 1 tablespoon balls (I like to use a small cookie dough scoop - they should be about an inch in diameter). It helps to dip fingers into the water to help keep the mixture from sticking too much to your hands (you will get messy - just wash your hands when it gets too messy). Place on one cookie sheet.
6) Once all of the truffle mixture is in balls (and hands are washed), roll each truffle in the coconut to ensure an even coating. Place on the second sheet pan. Continue rolling truffles in the coconut until all are coated. Place sheet pan of truffles in the freezer for two hours (they are best when they are firmed up).
7) Makes approximately 35-40 truffles. Once they are frozen for two hours, I like to put them in a zip lock bag and store in the freezer. They don't usually last too long.
Check out more fun DIY projects at the Home & Family Pinterest Page