Dawn Jackson Blatner's Salted Chocolate Truffles Recipe
Dawn Jackson Blatner’s Salted Chocolate Truffles
The author of The Superfood Swap makes a decadent treat with good-for-you ingredients
12 Medjool dates, pitted
6 tbsp. hot water
½ cup raw walnuts
2 tbsp. chia seeds
4 tbsp. plus 2 tsp. unsweetened cocoa
½ tsp. sea salt
1. Process the dates and hot water in a food processor until a sticky paste forms and balls up on the processor blade. Add walnuts, chia seeds and 4 tablespoons of the cocoa, and pulse until a solid dough forms, about 10 times.
2. Using a cookie scoop or a tablespoon, form the dough into 16 (1½-inch) round balls. Transfer balls to a large plate or baking sheet, and chill in refrigerator until set, 30 to 60 minutes. Place the remaining 2 teaspoons of cocoa in a shallow dish. Roll the balls in the cocoa until lightly coated; sprinkle with salt. Serve immediately or refrigerate in an airtight container up to 7 days.
Makes: 16 truffles
Active time: 20 minutes
Total time: 20 minutes, plus chilling