Mondays don’t usually look like this. ‘Truffling’ at the start of a new week might seem a little indulgent and it is, but these healthy chocolate date truffles with coconut and cranberries will have you rolling and coating, repeatedly. Sweetened with sticky medjool dates and maple syrup, healthy and delicious meld into a guilt-free treat. For tartness, I’ve added dried cranberries, but you can easily swap with whatever dried fruits you prefer.
Use a good quality dark vegan chocolate with at least 70% cocoa solids. No justification is needed here, but dark chocolate is loaded with antioxidants and is a natural mood enhancer, which in this instance can be very beneficial, seeing as it is Monday!
The truffles keep well for up to a week, stored in the refrigerator but honestly, two days is our personal best. Let’s face it, when a late night sweet craving hits, these chocolate truffles will do the trick. They’re also a favourite lunch box treat for my girls and my perfect sweet finish to serve with after-supper coffees.
Chocolate-date truffles coconut and cranberries
150g medjool dates, pitted and roughly chopped
50g desiccated coconut
50g ground almonds
40g dried cranberries
2 tablespoons cocoa powder
1 tablespoon maple syrup
15ml (1 tablespoon) cold water
50g dark chocolate, melted and cooled
extra cocoa, shredded coconut and chopped almonds, to coat
Place the dates, coconut, ground almonds, cranberries, cocoa, and maple syrup in a processor. Pulse for a few seconds, scrape down the the sides and pulse again. Repeat until all the ingredients are fine and well incorporated. Add the water and blitz to combine. Add the chocolate and give the mixture a final blitz.
Place the extra cocoa, coconut and chopped almonds into three separate bowls. Roll the date mixture into walnut sized balls and coat in the toppings of your choice. Chill for an hour or two to firm up. Store in an air tight container in the refrigerator.
For more chocolatey sweet treats, these coconut chocolate truffles are sure to impress.