Charmaine’s Coconut Mocha Energy Truffles

Blackstrap Molasses provides a product that is high in Iron and vitamin B12. The taste of Blackstrap blends in well with these truffles providing a perfect post workout, mid afternoon snack to help get you to dinner. Our friend and chef Charmaine Broughton, creator of the cook book, Delicious & Doable – Recipes for Real & Everyday Life created this recipe.

Charmaine’s Coconut Mocha Energy Truffles

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A perfect mid day snack to satisfy those cravings.

• Author: Peter Davis

Ingredients

Units USM Scale 1x2x3x

• 1 cup (250 mL) each; flaked sweetened coconut, almonds and dark chocolate chips (*at least 70% chocolate)
• 1/2 cup (125 mL) large flake rolled oats
• 2 tbsp (30 mL) each; chia seeds and hemp seeds
• 1/3 cup (75 mL) Crosby’s Blackstrap Molasses
• 1 tsp (5 mL) finely ground coffee
• 1 tsp (5 mL) pure vanilla extract
• 1/2 tsp (2 mL) pure coconut extract
• 1/2 tsp (2 mL) salt

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Instructions

1. Place coconut, almonds, chocolate and oats in the bowl of a food processor fitted with a metal blade. Pulse until finely chopped.
2. Add remaining ingredients and pulse until mixture is very well combined (scrape down sides of bowl when needed) and begins to clump together.
3. Roll mixture evenly into balls – just a bit smaller than a golf ball (should yield approx 16 ‘truffles’).
4. Roll each truffle in shredded coconut to lightly coat (you may need to use your hands to press the coconut onto the balls, so it stays put).
5. Store in an airtight container in the refrigerator for up to two weeks.
6. Makes 16 truffles.

Notes

Garnish

• approx ½ cup (125 mL) shredded coconut