After I made my Raw Sugar Cookie Dough into truffles, I was inspired to make another raw truffle…only this time topped with chocolate! The main flavors in these truffles are peanut, coconut, and chocolate…they’re kind-of like a cross between a Zagnut (a peanut butter/coconut candy bar) and a Clark Bar (a chocolate-covered peanut butter candy bar). With a combo like that, you really can’t go wrong.
For a little more texture, next time I make these I’m going to toast the coconut on top and maybe add some coarsely chopped peanuts right before rolling the truffles. Also, for a bit more decadence, feel free to fully drench them in chocolate instead of just dipping the tops if you prefer.
(Yield: 8-10 truffles)
4 dates, pitted and coarsely chopped
1/3 c natural peanut butter (such as Smucker’s)
2 TB honey
6 TB coconut flour
1/3 c (2 oz) semisweet or dark chocolate chips
1 TB unsweetened, dried, shredded coconut
In a food processor, process the dates until pureed (they will form a paste). Add peanut butter and honey and process until combined, then pulse in coconut flour until incorporated. Transfer dough to a medium bowl (the dough will be crumbly). Use a 1 tablespoon measure to scoop out the dough, lightly packing dough into the tablespoon measure. Roll the measured dough into balls, pressing tightly with your hands so the crumbly dough comes together. Refrigerate truffles for 2 hours.
Melt chocolate in the microwave or a double boiler. Dip the tops of the truffles in melted chocolate and sprinkle immediately with coconut. Let the chocolate harden before serving.