Any possibility to sneak in a bit of coconut oil into my diet is welcome. Same goes for flax seeds (linseeds). And generally I like recipes that are raw, vegan, nut free and also healthy. This is one of those! Medjool dates is the main ingredient and is the source of sweetness. I’ve read that dates are one of the healthiest sweet food there is. True? I choose to believe it and will indulge in these truffles every now and then without any guilt!
Start by grinding flax seeds to a powder – or buy it as powder… I use a coffee grinder to grind mine fresh.
- 4 tbsp. flax seeds (also called linseeds)
- 4 tbsp. shredded coconut
It should look something like this, in the picture above. Then use a mixer to grind the flax-coconut mix with
- 8 medjool dates – take the stone out first!
The dates, flax and coconut – all mixed together to a crumble. To this add:
- 4 tbsp. coconut oil – room tempered!
- 3 tbsp. cacao powder
- 1/4 teaspoon salt
Use a spoon and stir until all is well mixed
Then form little balls with your hands and either leave like they are, or roll in shredded coconut. I used pink shredded coconut mixed with purple shredded coconut – just because I think it looks cute.
But you can also use a mix of (white) shredded coconut and ground flax seeds.
Maybe that is a more grown-up look?
The good thing about these truffles is that they do not need to be stored cold. Coconut oil is fine at room temperature. But – having said that – they do taste really delicious straight from the fridge too!