These are rich, fudgy and delicious. Made with 8 wholefood ingredients, they are good for you, naturally gluten-free and nut-free, too.
250g medjool dates (remember to remove the pits!)
35g cacao powder
40g chocolate or berry flavoured vegan protein powder
1 tbsp thick coconut yoghurt
2 tbsp coconut butter, softened
2 tbsp + 1 tsp coconut oil, softened (divided)
1 tbsp freeze-dried strawberry powder, plus extra
1 tsp DIRTEA Tremella
A pinch of salt
60g dark chocolate, chopped small
Add the dates to a boil and cover with boiling water. Leave for 10 minutes to soak and then drain.
To make the truffle mix, add the dates, cacao powder, protein powder, yoghurt, coconut butter, 2 tbsp coconut oil, tremella, strawberry powder and salt to a food processor and blend till smooth and sticky.
Divide the mix into 16-18 pieces (about 25g each) and roll into balls. Place on a parchment lined plate and chill in the fridge for 1 hour, or until firm.
Meanwhile prepare the topping: melt together the chocolate and 1 tsp coconut oil.
Once firm, dip each truffle into the chocolate, allow the excess to drip off and place back on the tray. Sprinkle over extra strawberry powder and repeat to dip all the truffles.This recipe was created by Nourishing Amy for DIRTEA