Easy & Quick way to use leftover coconut pulp when making milk. Delicious chocolate truffles with minimum ingredients. (GF, Vegan, Raw) You could get creative with these and add Lucuma powder, Maca, Mesquite, or Carob.
- 1 1/2 cups dried coconut pulp (leftovers from making coconut milk with 2 cups of shredded coconut)
- 13 Medjool dates, pitted
- 1 tbsp sunflower seed butter (or other nut/seed butter)
- 2 heaping tbsp cacao + 2tbsp for coating
- 1 tsp cinnamon
- 1/4 tsp sea salt
- 2 tsp vanilla extract (optional)
- 2 tbsp maple syrup (optional, depending on the texture)
- Add the dried coconut pulp into your food processor and pulse a few times just to get rid of any big lumps that might have formed during the dehydration.
- Add the dates and a nut butter of choice and start blending.
- When there aren't any big chunks of dates left, add the cacao, cinnamon, sea salt, and vanilla extract and blend for 1-2 minutes, or longer depending on the strength of your food processor.
- For me, it needed a little bit of extra moisture so I added 2 tbsp of maple syrup but try to keep blending first and if it really seems too dry, add the maple syrup. A little goes a long way, you don¨t want it to be too soft.
- When the dough forms a ball, take it out of the food processor and roll it into small bite-sized balls.
- When done, add 2 tbsp of raw cacao powder into a small bowl and roll each truffle in it to cover it completely with cacao.
- Store in the fridge in an airtight container for up to 2 weeks.