Charmaine’s Coconut Mocha Energy Truffles
A perfect mid day snack to satisfy those cravings.
Ingredients
Units
Scale
- 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
Instructions
- Place coconut, almonds, chocolate and oats in the bowl of a food processor fitted with a metal blade. Pulse until finely chopped.
- Add remaining ingredients and pulse until mixture is very well combined (scrape down sides of bowl when needed) and begins to clump together.
- Roll mixture evenly into balls – just a bit smaller than a golf ball (should yield approx 16 ‘truffles’).
- 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).
- Store in an airtight container in the refrigerator for up to two weeks.
- Makes 16 truffles.
Notes
Garnish
- approx ½ cup (125 mL) shredded coconut