Dark Chocolate Truffles
- 1 ounce unsweetened chocolate chopped (preferably organic)
- 1 tablespoon honey or maple syrup
- ½ cup packed pitted Medjool dates
- 1/3 cup unsweetened sunflower seed butter
- 2 tablespoons canned full-fat coconut milk
- ½ teaspoon vanilla extract
- Pinch of sea salt
- 3 ounces unsweetened chocolate chopped (preferably organic)
- 3 tablespoons honey or maple syrup
- ¼ cup canned coconut milk full fat
Place the 1 ounce chocolate and 1 tablespoon honey or maple syrup in a small pot set over very low heat. Stir constantly until just melted and smooth. Transfer to a food processor fitted with the steel blade. Add the remaining filling ingredients. Process until the mixture forms a ball. Break up the ball with a rubber spatula and process until it forms a ball again. Do this one more time.
The filling “dough” should be slightly tacky but not too sticky to handle. (If too sticky, transfer to the refrigerator to firm up for 15-20 minutes.) Divide the ball of dough into 4 equal pieces. Divide each piece in half, forming 8 pieces. Form 2 small balls out of each piece, yielding 16 truffle balls total. Place the balls on a parchment-lined plate or baking sheet and freeze for at least 10 minutes while you make the coating.
In a small pot over very low heat, combine all of the coating ingredients. Stir constantly until just melted and smooth. Remove from heat. Working quickly, roll the truffle balls in the coating, placing them back on the parchment-lined baking sheet as they are done. Working quickly is important, as the coating will begin to firm up as it cools.
If desired, sprinkle the tops of the truffles with sea salt. Freeze or refrigerate until set. Store in an airtight container in the refrigerator or freezer.
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