Paleo Chocolate n’ Espresso Truffles

Paleo Chocolate n’ Espresso Truffles. Chewy-chocolaty perfection…great for accompanying the up-and-coming holiday spirit.

I know you may think it’s a little early for Christmas…but you know what? Apparently it’s not…it’s everywhere I go. Department stores in the mall are selling Christmas ornaments and decor; Costco has massive nativity sets for sale; downtown shops are slowly decorating their windows all Christmas-like…it honestly is super contagious and I love it. I’m ready for the holidays.

Christmas is all about family gatherings, holiday cheer, cherishing moments, celebrating Jesus’ birth, and good food. If you are 100% Paleo, there is no need to despair. The holidays can be very much enjoyed (food-wise). I’ll be posting yummy Paleo dishes to give you ideas of food you make want to prepare for your loved ones during Christmas gatherings. If you want to see a specific dish/recipe, please let me know through the comments section below.

Here’s a visual representation of how this recipe was made:

Paleo Chocolate n’ Espresso Truffles

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• Author: Mariel Lewis
• Total Time: 35 mins
• Yield: 16 truffles 1x

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Description

These Paleo Chocolate n’ Espresso Truffles are rich, decadent and completely delicious. A holiday recipe must try.

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Ingredients

Units USM Scale 1x2x3x

• 2 cups of sunflower seeds
• 14 medjool dates, pitted
• 6 tbsp cacao powder
• 2 tbsp RAW honey
• 1 tbsp vanilla extract
• 1 tbsp instant coffee
• 1/2 tsp cinnamon
• 1/4 tsp sea salt
• 85%+ cacao chocolate bar, melted
• 1/2 cup unsweetened dark chocolate chips
• 2 tbsp melted coconut oil

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Instructions

1. Line a baking sheet with parchment paper and set aside.
2. Place a skillet over medium heat and melt coconut oil; add in sunflower seeds and use a wooden spoon to slowly and consistently stir them, so they reach a golden brown color (reduce heat to low if need be, just be sure sunflower seeds don’t burn). Once seeds are golden, turn burner off and let seeds coo completely.
3. Add sunflower seeds to a food processor, and process until a flour-like texture is reached. Add in dates, and process until both ingredients have mixed well. Add in instant coffee, vanilla extract, honey, sea salt, cinnamon and chocolate powder, and process until a paste-like mixture is reached. Set aside.
4. Add the chocolate bar to a small microwavable bowl and melt it in the microwave, and set aside.
5. Add chocolate chips to a flat plate and set aside.
6. Form the truffles: grab a handful of the truffle mixture and create a small truffle-looking ball; dip the truffle in melted chocolate, making sure its coated completely; pick chocolate covered truffle with a toothpick and dip it in the plate with the chocolate chips, so that a few chips stick to the truffle’s bottom as their base; place truffle on lined baking sheet making sure truffle doesn’t tilt to its sides (if needed, place chocolate chips around the truffle to create support). Repeat this step until mixture is used up.
7. Refrigerate baking sheet and let truffles cool for 2-3 hours before enjoying.
8. I made these for a dinner party and prepared them 2 days in advance; they were perfectly fresh and plenty cold/hardened.

• Prep Time: 35 mins
• Category: Dessert
• Cuisine: American