Linda Voorhis - Veganification

Mostly-Raw Devilishly-Dark Chocolate Cake Truffles

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Ingredients

For the Raw Cake Truffles:
• 1-1/2 cups walnuts, raw (6.1 ounces)
• 1-1/2 cup pecans, raw (6.1 ounces)
• 1 cup medjool dates (5.3 ounces plus 2 dates)
• ¾ cup raw cacao (2.9 ounces)
• 3 teaspoons vanilla
• ½ teaspoon Himalayan sea salt
For The Coating:
• 8 ounces dark chocolate, melted (the only non-raw ingredient)
• 1 cup unsweetened raw coconut, finely shredded

Instructions

For the Raw Cake Truffles:
1. Soak nuts for 2 hours, then drain.
2. In food processor, blend all ingredients until it forms a smooth, rich ball.
3. Shape into truffles, and refrigerate.
For the Coating:
4. Using a chocolate dipping tool, or similar, dip each chilled ball into the melted chocolate, ensuring that coat the ball completely, and then shake off all the excess chocolate.
5. Immediately and gently roll the dipped ball into the coconut.
6. Place on waxed paper to set.
7. Chill the balls.

Notes