Healthy Eating with Chef Lucy: Date Truffles

YUMA, Ariz. (KYMA, KECY) - On the latest edition of Healthy Eating with Chef Lucy, she shows us how to make Date Truffles.

Ingredients

10 medjool dates, pitted 1 Tbsp coconut oil
2 Tbsp water
1/4 cup unsweetened cacao powder or cocoa powder (plus more for rolling)
3/4 tsp vanilla extract
1 ½ Tbsp peanut butter, 1/2 -3/4 cup Almond Flour

Instructions

• Line a small plate or dish with parchment paper and set aside.
• Add pitted dates, melted coconut oil, and water to a food processor (a blender can also work, but not as well). 
• Mix until small bits remain or a paste forms.
• Add cacao powder, vanilla, cashew butter, and a healthy pinch of salt and blend again to combine.
• Next add almond flour in 1/4-cup (28 g) measurements until the mixture forms a ball in the food processor.
• Scrape down sides as needed. You’re going for a sticky energy-bite texture
• Use a scoop or lightly oiled 1-Tbsp measuring spoon to scoop out 1-Tbsp amounts of the mixture to roll into balls between the palms of your hands. 
• Transfer to the parchment-lined plate or dish to prevent sticking. Repeat until all truffles are formed 
• Optional: Empty a small amount of cacao powder into a shallow dish or bowl and roll the truffles around to coat. This helps prevent them from sticking and also adds a more intense chocolate flavor.
• At this point you can enjoy them as is or, for a firmer truffle, transfer to the freezer to set for 30 minutes. 
• Store leftover truffles covered in the refrigerator up to 1 week or in the freezer up to 1 month.