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Cocoa Sea Salt Truffles

Cocoa Sea Salt Truffles

It doesn't take a rocket scientist to know that society is more divided than ever. Whether it has to do with politics, culture, or the dress color controversy, people have very loud opinions on some very serious issues! 

Thankfully, I have done a lot of research and I found the one thing most humans can agree on, and it is this: Chocolate is delicious.

Yes, chocolate.

Specifically, chocolate with a touch of sea salt, covered in coconut. Oooh, yes. I'm telling you, if you want to end an escalating debate or calm people with opposing views, I highly suggest you bring chocolate! Or, better yet, bring a dozen or these amazing chocolate truffles.

Behold, deliciously chewy Cocoa Sea Salt Truffles! These are - wait for it- gluten-free, dairy-free, vegan, and paleo! I'm not kidding. Miracles do exist! 

This recipe makes about 2 dozen.

What You'll Need:

  • 2 cups walnuts
  • 2 cups fresh Medijool dates
  • 1 cup shredded unsweetened coconut
  • 2 tablespoons coconut oil
  • 1 tablespoon honey, agave, or organic maple syrup *I prefer to use honey!
  • 1 1/2 teaspoon Himalayan sea salt (or white table salt if you prefer)
  • 1 teaspoon vanilla extract
  • 1 teaspoon cocoa powder (unsweetened)
  • 1 blender or food processor

The Method:

  1. Remove the pits from Medijool dates by chopping each date in half lengthwise. Place dates in the bottom of a food processor or blender and set aside. Melt coconut oil in the microwave until liquid in form, then pour it over the dates in the blender. Add walnuts, 1/4 cup shredded coconut, honey/agave/maple syrup, sea salt, and vanilla extract. Pulse until a thick, consistent paste forms, using a spatula to clean the sides of the blender.  (I pulsed for about 5 minutes.)
  2. When paste has formed, remove from the blender and scoop into a medium-sized bowl. In a small bowl, add the unused 3/4 cup shredded coconut. 
  3. Using a tablespoon measuring device, scoop small lumps of paste and roll into ball form. Then, roll each ball into the coconut, and set aside onto wax paper. 
  4. Enjoy immediately, or freeze in a sealed container for up to 1 month. hese are delicious out of the freezer!
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