Happy new year! Did you make any resolutions at the stroke of midnight? Will and I are started the new year in a new apartment. The last week has been a whirlwind of Goodwill trips, sorting, packing and un-packing. Phew. Now that things are mostly out of boxes, I am beginning to feel inspired by the change in scenery. I am totally crushing on the high ceilings, long windows, and view of the city in our new place. Plus, I can’t wait to find new spaces for photographing things for my blog in this much sunnier space. No more hunkering down by the windows of our last basement apartment!
I have a delicious winter salad recipe coming up for you this weekend to help you get back on track after the holidays. However, today I wanted to share this sweet little treat that I have been meaning to share since last week. I have been so infatuated of late with the simplicity of date truffles. I keep a few on hand in the fridge for a quick source of energy when I am heading out the door to some new exercise studio with ClassPass. The coconut and chocolate pair well together in this version – they kind of remind me of almond joy bars. For fun, I rolled half of the batch in matcha tea. I loved the fun green color!
Here’s to another year of tasty recipes and nutrition tips! Thanks so much for stopping by this little blog of mine. 🙂Print
Fall in love with these sweet little matcha and coconut date truffles. Perfect for a sweet snack or healthier dessert!
- 10–12 Medjool dates, pitted
- 3 tablespoons unsweetened shredded coconut
- 1 tablespoon coconut oil
- 1/4 cup cocoa powder
- Dash of sea salt
- Matcha tea or additional shredded coconut for rolling
- In a small bowl filled with warm water, add the pitted dates to soak for 30-40 minutes.
- Add the shredded coconut and coconut oil to your food processor. Process for 1 minute to combine.
- Drain the dates and add to the coconut in the food processor. Process another minute or until thick paste begins to form.
- Add the cocoa powder and salt. Process again until thoroughly combined.
- Scoop out the dough with a spoon and roll out into ~1/2 inch truffles. Roll in tea, coconut, cocoa or any other topping you desire.
- Store in a covered container in the fridge.