|COURSE||PREP TIME||CHILL TIME||TOTAL TIME||YIELD|
|1 CUP||dried, pitted dates|
|1/2 CUP||Longo’s Almond Meal/Flour|
|1/2 CUP||desiccated unsweetened coconut|
|2 TBSP||Longo’s Coconut Oil|
|2 TBSP||Longo’s Honey|
|2 TBSP||unsweetened cocoa powder|
|unsweetened cocoa powder or icing sugar (optional)|
Directions1. PLACE dates and almond meal in the bowl of a food processor fitted with the metal "S" blade. Pulse until dates are finely chopped and mixture is well combined.
2. ADD coconut flakes and oil, honey, cocoa and salt. Process until mixture is well combined and moist. Transfer mixture to a bowl. Stir in chocolate chips.
3. USING wet hands, squeeze and shape heaping tablespoons of the mixture into balls. Roll in unsweetened cocoa powder, if using. Transfer to a parchment-paper-lined baking sheet. Refrigerate for 30 minutes.
Tips and Substitutions• For a more decadent treat, melt 4 oz of semisweet or bittersweet chocolate and coat refrigerated firm truffles in the melted chocolate.
• If your dates are very dry and firm, soften them by immersing them in hot water for 10 minutes. Drain thoroughly and pat dry before proceeding.