Coconut macaroons meet dark chocolate truffles in these little treats. Inside the snap of the dark chocolate shell lies the tender coconut-cocoa filling: a mix of naturally sweet dates, cocoa and coconut flour. Coconut flour is a healthy way to add decadent coconut flavor to this coconut-dark chocolate truffle recipe and other baked goods. It packs a whopping 5 grams of fiber per 2 tablespoons (with only 2 grams of total and saturated fat). Look for coconut flour near other gluten-free flours. Source: EatingWell Magazine, January/February 2013

Katie Webster
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Ingredients

Directions

  • Place dates in a small bowl. Pour boiling water over them and let stand until cool, about 40 minutes. Transfer the dates and liquid to a food processor. Add vanilla and salt and puree until smooth, scraping down the sides once or twice. Add coconut flour and cocoa and process, scraping the sides occasionally, until a thick doughlike paste forms. Refrigerate until very cold, 2 to 3 hours.

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  • Line a baking sheet with parchment paper or foil. Using 2 teaspoons per truffle, roll the mixture into about 40 balls.

  • Place half the chocolate in a microwave-safe bowl and microwave in 30-second bursts, stirring in between, until it is about half melted. Remove from the microwave and continue stirring until completely melted. Place coconut in a shallow dish.

  • Add about 4 date balls at a time to the melted chocolate. Working quickly, use 2 forks to roll each ball in the chocolate until coated. Use a fork to transfer the truffles one at a time to the coconut, letting excess chocolate drip off first. Sprinkle with coconut to coat. Transfer to the prepared baking sheet.

  • When the first batch of chocolate is gone and about half the date balls are coated, melt the remaining chocolate and coat the remaining balls with chocolate and coconut. Transfer the baking sheet to the refrigerator and chill until the chocolate is set, about 1 hour.

Tips

Make Ahead Tip: Store airtight in the refrigerator for up to 1 week.

Tip: To toast shredded coconut, place in a small dry skillet and cook, stirring often, until golden, about 5 minutes, or spread in a shallow baking dish and bake at 350°F until light golden and fragrant, 5 to 10 minutes.

Nutrition Facts

82 calories; 4.4 g total fat; 21 mg sodium. 12 g carbohydrates; 1.1 g protein; Full Nutrition

Reviews (4)

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4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
12/24/2016
This is the first time I've ever made a desert recipe from scratch. I followed the recipe exactly and had no issues with the end result. I love that there is no adding sugar. The dates are so sweet. This is our Christmas celebration desert which everyone loves. The truffles are decadently delicious. Read More
Rating: 5 stars
10/28/2016
The first time I made these it was for a vegan holiday cookie swap. They were a BIG hit. I love that my kids can eat them too (they are allergic to eggs and nuts so most cookies and treats are off limits). Read More
Rating: 1 stars
06/18/2013
A true kitchen nightmare Having made hundreds of recipes over the years I have never had as bad a result as with this. I even went to the trouble to track down the coconut flour. Admittedly I made a substitution with something on hand but I'd like to think merely replacing semi-sweet chips for the chopped bittersweet listed was doable. Not so. The semi-sweet never thinned enough to let excess drip off. That led to a clumping of the shredded coconut & some colorful kitchen lingo. Looking back most tempering methods call for anything from cream or butter to shortening or paraffin wax to enable the coating to harden. With this in mind I tried to salvage by adding some coconut oil which helped this it a bit. The date filling was surprisingly good but after that it was all downhill. I suggest being sure the 'dough' is extremely cold as forming balls will soften it & make the dipping that much more difficult. Chilling for a second time might not work as any condensation could prevent the coating from adhering but that' s just a guess. I may try this again (especially since I have no idea what to do with the coconut flour) but I fear enrobing chocolate bonbons will stay in my category reserved for homemade tortellini & Chinese dumplings. Pros: reads real easy-breezy & the date filling was a nice surprise Cons: casual approach to working with chocolate for coating Read More
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Rating: 4 stars
01/08/2013
Little treats These were really tasty little date-balls. A bit disappointing to people who were expecting an actual chocolate truffle but the people who knew it was dates inside loved it as I did. I am going to make them again for my next family gathering. Pros: fun to make delicious Read More