I made these truffles by modifying a few raw candy recipes that I found when trying to decide on a Christmas treat for a friend of mine who eats a raw diet. I love them because they are super-easy to prepare, and are rich enough for dessert while being primarily composed of good-for-you ingredients. The seeds especially are a great source of yummy protein for the kids. If you do not have hemp seeds, as they are a bit pricey, you could sub sesame seeds. There actually isn't that much cocoa powder in this recipe, but the truffles turn out a chocolatey brown due to the dates. It should be no surprise to anyone who knows Abiline and her love of chocolate that these raw truffles were a hit with her. She almost adored them as much as her baby...
1 cup pitted dates, soaked overnight to soften (or if you are not concerned about the raw factor, you could just soak them in hot water for an hour)
1/3 cup raw shelled hemp seeds
1/3 cup raw shelled pumpkin seeds
1/3 cup raw shelled sunflower seeds
1/4 cup coconut butter (You could sub a nut or seed butter here if you just cannot find coconut butter)
2 Tbsp. agave nectar
3 Tbsp. raw cocoa powder or carob powder, or a combination of both
about 1/2 cup dried coconut (optional, for rolling)
Combine all of the ingredients in a food processor until the dates and coconut butter are fully incorporated. The seeds will be broken up but should still provide texture. Roll the dough into truffle-sized balls. If you are using the coconut, pour it on a plate and roll the balls in the flakes to coat. Store in the refrigerator in a single layer before serving. This made about 1 1/2 dozen for me.