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1
Coconut filling: Blend coconut, coconut milk, vanilla, and sweetener together.
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2
Refrigerate for about 10 minutes.
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3
Form chilled mixture into balls (about 1/2 teaspoon mixture each).
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4
Balls should be about the size of a small marble.
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5
Refrigerate or freeze coconut balls until ready to be wrapped in the chocolate truffle mixture.
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6
Chocolate truffles: Process nuts to a coarse crumb texture in a food processor.
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7
Add the cacao powder, protein powder, and salt; pulse until combined.
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8
Add vanilla and half of the dates; pulse until combined.
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9
Add remaining dates and coconut oil.
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10
Pulse until the mixture is well blended and sticks together when pressed between your fingers.
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11
Divide into 36 balls, about 1 teaspoon each (form the same number as the coconut balls).
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12
Flatten the chocolate balls so they can be molded around the coconut balls.
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13
Sprinkle coconut on a plate or in a bowl.
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14
Roll balls in coconut and place on a rimmed cookie sheet or shallow container in a single layer.
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15
Refrigerate until firm, about 30 minutes.
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16
After truffles have set, enjoy immediately or store in an airtight container in the refrigerator or freezer.
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17
They will keep longer in the freezer (up to a month), or 2 weeks in the refrigerator.
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18
Enjoy!
