Start by making the coconut filling. Blend coconut, coconut milk, vanilla, and sweetener together and place in the refrigerator for about 10 minutes, or if you have a can or box in the refrigerator you can also use that. Remove the coconut mixture from the refrigerator and form into 48 small balls (about 1/2 tsp of mixture, and the balls are the size or slightly smaller than a marble). Store the balls in the refrigerator or freezer until needed.
Now make the chocolate truffle. Process nuts to a coarse crumb texture in a food processor. Add the cacao powder and protein powder, pulse until combined. Add maca (if using), vanilla extract, salt and pulse to combine. Add half of the dates and pulse until combined. Add remaining dates and coconut oil, pulse until the mixture combines and sticks together when pressed between your fingers. Divide into 36-48 balls (about 1 tsp).
Flatten and mold the chocolate balls around the coconut balls and place on a cookie sheet or plate. I find that it works best if I hold the disk of chocolate dough up on my 3 middle fingers and place the coconut ball in the middle of the disk. While having my thumb on top of the coconut ball I can mold the chocolate mixture around it, removing my thumb and finishing around the spot my thumb was. If your hands are dry dip you finger in coconut oil and rub your hands together. At the end of making 48 balls, the dough may become hard to work with, so you can put it in the microwave for 5-10 seconds to warm slightly so it is easy to work with again.
Sprinkle coconut on a plate or in a bowl for rolling. If your coconut is really dry like ours was you can put coconut oil or a little of the canned coconut on your hands, just to lightly coat and roll the balls before covering with coconut to help it stick. Roll balls in coconut and place on a cookie sheet or a shallow container in a single layer. Place balls in a refrigerator or freezer to get firm, about 30 minutes. After they have set enjoy or store in an airtight container in the refrigerator or freezer. They will keep longer in the freezer, up to a month, or 2 weeks in the refrigerator. Enjoy!
Recipe by Sarah S., A Whisk and Two Wands: http://www.awhiskandtwowands.com/snowball-truffles/
*I use gelatinized maca in mine when modifying to make fitness balls for myself but when making for the kids or others I omit it.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (0g)|
|Recipe Makes: 36 Servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 12.1mg||0 %|
|Potassium 0.1mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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