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Cacao Clusters Chocolate Truffles

With these truffles, there is easy, easier, and easiest! The base has three ingredients, and you can take them a step further and coat in dark or white chocolate. Grain-free, dairy-free, real food.
Prep Time 5 minutes
Chill Time 1 hour
Course Dessert, Snack
Servings 10 truffles

Equipment

  • Food processor

Ingredients
  

For the truffles

  • 1 cup crushed Gratisfied Cacao Clusters see note
  • 12 Medjool dates pits removed
  • 2 tablespoons melted coconut oil

For the dark chocolate coating

  • 1 cup chopped dark chocolate or dark chocolate chips
  • 2 tablespoons coconut oil can be room temperature

For the white chocolate coating

  • 1 cup white chocolate chips
  • 2 tablespoons coconut oil can be room temperature

Instructions
 

  • Combine the Cacao Clusters and Medjool dates in a food processor. While blending, slowly incorporate the melted coconut oil. Continue to process until a sticky dough is formed.
  • Using your hands, roll the dough into balls of desired size. Place the balls on a cutting board, plate, or parchment lined baking sheet. Do this until all of the dough is used up. Transfer the balls to the freezer for at least 1 hour to chill.
  • If coating the truffles in the dark chocolate or white chocolate: combine the chopped chocolate or chocolate chips with the coconut oil in a microwaveable safe bowl. Heat for 1 minute, then use a fork to stir vigorously until creamy and blended.
  • One by one, dip the chilled truffles into the melted chocolate coating and place back on the cutting board, plate, or baking sheet. Do this until all of the truffles are coated (you might have some coating left over). For the white chocolate, you might have to do two coats. Place the truffles back in the freezer to set, at least one hour. Keep in the freezer or the refrigerator .
Keyword Dairy-free, Egg-free, Gluten-free, Grain-free, Nut-free, Paleo, Soy-free, Vegan