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Dark Chocolate Mint Truffles (made with dates!)

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Recipe by healthyetgourmande

These fiber rich naturally sweetened date truffles are sure to be a hit with any health-conscious chocolate lover! This guilt-free vegan dessert is the perfect combination of sweet and salty.

For 16 to 20 truffles

Ingredients

Truffle filling

  • 3 cups Medjool dates (pitted and diced), approximately 30 dates
  • 3 tbsp Quinoa Choco-Puffs + additional for rolling (approximately 1 cup)
  • 3 tbsp cacao powder
  • 1 tsp Andean Pink Salt (coarse)
  • 1 tsp natural peppermint or mint extract
  • 1-2 tbsp water

Truffle coating

Instructions

Truffle filling preparation

  1. In a food processor blend together the Medjool dates, Quinoa Choco-Puffs, cacao powder, Andean Pink Salt, peppermint or mint extract, and water until smooth.

*Be careful the mixture will be very sticky!

  1. In a small bowl place 2 tbsp Quinoa Choco-Puffs, use another tbsp to scoop out some filling and scrape the mixture out with your finger into the Quinoa Choco-Puffs bowl. Coat the filling with the puffs, then roll into a ball using the palm of your hands. Place onto a baking sheet covered in parchment paper.
  2. Repeat until there is no more filling left. Place truffle balls in the freezer.

Truffle coating preparation

  1. Fill a small saucepan with one inch of water. Heat the saucepan over medium heat.
  2. Place a glass bowl over the saucepan, crumble the chocolate bars into the bowl.
  3. As the chocolate begins to melt, begin stirring using a silicon spatula to ensure the chocolate doesn’t burn. Once the chocolate is melted remove from heat. Remove the glass bowl from the saucepan using oven mitts to avoid burning yourself with the steam that will escape.
  4. Place a wire cooling rack on top of a sheet of parchment paper.
  5. Remove the truffle balls from the freezer. One at a time, toss in the melted chocolate using a spoon and place on the wire cooling rack.
  6. Sprinkle with Andean Pink Salt before the chocolate hardens.
  7. Refrigerate if eating the same day. Alternatively, place in the freezer for several minutes to ensure chocolate is fully hardened then transfer to a freezer bag or container for longer term storage.
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