These adorable little speckled truffles would look so cute at the table for Easter brunch or could make a healthy guilt-free treat for Halloween! They're nut-free, slightly sweet, and very chocolatey!
I came up with the recipe because I had to make a coconut-free and nut-free snack for a meditation retreat we were catering. I use coconut and nuts in everything so creating a 3 day meal plan without those essentials was initially kind of irritating, but in the end it was very easy to accommodate these allergies and they turned out to be very delicious!
ingredients (makes 42 x 1" truffles)
24 medjool dates
1 C sunbutter sunflower spread
1/4 C maple syrup
3 tbsp raw cacao powder
1/4 tsp sea salt
2/3 C raw white sesame seeds
Place pitted medjool dates in a food processor. Run the machine until they are chopped up, but stop just before it forms a paste. Then add sunbutter, maple syrup, raw cacao powder, and sea salt and process again until it's a thick, smooth paste.
Place sesame seeds in a bowl. Form 1" balls with the date mixture with your hands and roll each ball around in the sesame seeds until well coated. Place them in an air tight container with parchment or waxed paper between layers.
They can be kept at room temperature or in the fridge. They can also be kept in the freezer and thawed in batches as you need them.