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Dark Chocolate Chip No-Bake Super Food Maca Truffle Bites
1/4 C SHREDDED COCONUT
1/3 C ALMOND FLOUR
2 T COCOA POWDER
3 T MACA POWDER
2 T PALM SUGAR OR DARK BROWN SUGAR
PINCH SEA SALT
2 T ALMOND BUTTER
1/2 T VANILLA EXTRACT
1/2 T COCONUT EXTRACT
3/4 MEDJOOL DATES, PITS REMOVED (ABOUT 6 LARGE)
1 3/4 OZ DARK CHOCOLATE, CHOPPED INTO SMALL CHUNKS (THE DARKER THE BETTER)
2 T COCOA NIBS
1/4 T WATER
Heat small frying pan over low heat and add the coconut, stirring constantly (about 1 minute). Toast lightly until coconut is amber in color. Coconut can burn very easily so make sure you pay attention to this step.
Place Medjool dates in a blender along with 1/4 c and blend on low setting gradually increasing until dates have been made into a paste. Add the toasted coconut, almond flour, cocoa powder, Maca, palm sugar and sea salt and keep blending on low. Then add the almond butter, vanilla and coconut extract until a dough has formed.
Stop the machine and check the consistency. The dough should stick together easily between two fingers when pinched. You may need to add water if the dough is too dry, but only dd 1/4 t at a time. If too wet, add additional almond flour. again in small amounts.
Transfer to a bowl and mix in the dark chocolate chunks and cocoa nibs. Using clean hands, grab about a T at a time and roll together to form a tight ball.
Keep cool in fridge until ready to serve. (I like to freeze mine in parchment paper and save for a healthy after dinner bite). Makes about 1 1/2 dozen and only takes about 15 minutes to prepare.
Happy New Year,
Damian & Lindsey