Matcha and Coconut Date Truffles

Matcha and Coconut Truffles | Dietitian DebbieHappy new year! Did you make any resolutions at the stroke of midnight? Will and I are started the new year in a new apartment. The last week has been a whirlwind of Goodwill trips, sorting, packing and un-packing. Phew. Now that things are mostly out of boxes, I am beginning to feel inspired by the change in scenery. I am totally crushing on the high ceilings, long windows, and view of the city in our new place. Plus, I can’t wait to find new spaces for photographing things for my blog in this much sunnier space. No more hunkering down by the windows of our last basement apartment!

I have a delicious winter salad recipe coming up for you this weekend to help you get back on track after the holidays. However, today I wanted to share this sweet little treat that I have been meaning to share since last week. I have been so  infatuated of late with the simplicity of date truffles. I keep a few on hand in the fridge for a quick source of energy when I am heading out the door to some new exercise studio with ClassPass. The coconut and chocolate pair well together in this version – they kind of remind me of almond joy bars. For fun, I rolled half of the batch in matcha tea. I loved the fun green color!

Matcha and Coconut Truffles | Dietitian Debbie

 Here’s to another year of tasty recipes and nutrition tips! Thanks so much for stopping by this little blog of mine. 🙂

5.0 from 1 reviews
Matcha and Coconut Date Truffles
 
Prep time
Total time
 
Author:
Recipe type: Snack, Dessert
Cuisine: Vegan, Gluten Free
Serves: 8-10
Ingredients
  • 10-12 Medjool dates, pitted
  • 3 tablespoons unsweetened shredded coconut
  • 1 tablespoon coconut oil
  • ¼ cup cocoa powder
  • Dash of salt
  • Matcha tea or additional shredded coconut for rolling
Instructions
  1. In a small bowl filled with warm water, add the pitted dates to soak for 30-40 minutes.
  2. Add the shredded coconut and coconut oil to your food processor. Process for 1 minute to combine.
  3. Drain the dates and add to the coconut in the food processor. Process another minute or until thick paste begins to form.
  4. Add the cocoa powder and salt. Process again until thoroughly combined.
  5. Scoop out the dough with a spoon and roll out into ~1/2 inch truffles. Roll in tea, coconut, cocoa or any other topping you desire.
  6. Store in a covered container in the fridge.

 

13 thoughts on “Matcha and Coconut Date Truffles

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