Snowball Truffles
Nutritional Info
- Servings Per Recipe: 48
- Amount Per Serving
- Calories: 54.5
- Total Fat: 4.1 g
- Cholesterol: 0.0 mg
- Sodium: 22.6 mg
- Total Carbs: 4.5 g
- Dietary Fiber: 1.2 g
- Protein: 1.2 g
View full nutritional breakdown of Snowball Truffles calories by ingredient
Submitted by: SO__DELICIOUS
Introduction
These truffles are a healthier version of snowball cakes--those coconut-covered chocolate cake filled with cream, covered in marshmallow and coconut! These truffles are a healthier version of snowball cakes--those coconut-covered chocolate cake filled with cream, covered in marshmallow and coconut!Number of Servings: 48
Ingredients
-
1 1/2 cups ground raw almonds or cashews (make your own by grinding nuts or you can purchase almond meal and cashew meal)
1 scoop chocolate protein powder, or more cacao powder
1/2 cup cacao powder
1/4 tsp sea salt
12 pitted dates, halved/chopped
1 tsp pure vanilla extract
1/4 cup organic coconut oil, liquid
Coconut Filling:
1 cup finely shredded coconut
1/4 cup plus 1 Tbsp canned coconut milk
1/2 tsp vanilla
sweetener to taste (1/2 packet stevia raw)
Topping:
1/2-1 cup finely shredded coconut for rolling
Directions
Start by making the coconut filling.
Blend coconut, coconut milk, vanilla, and sweetener together and place in the refrigerator for about 10 minutes, or if you have a can or box in the refrigerator you can also use that.
Remove the coconut mixture from the refrigerator and form into 48 small balls (about 1/2 tsp of mixture and the balls are the size or slightly smaller than a marble).
Store the balls in the refrigerator or freezer until needed. Now make the chocolate truffle.
Process nuts to a coarse crumb texture in a food processor.
Add the cacao powder and protein powder, pulse until combined.
Add maca (if using), vanilla extract, salt and pulse to combine.
Add half of the dates and pulse until combined.
Add remaining dates and coconut oil, pulse until the mixture combine and sticks together when pressed between your fingers.
Divide into 36-48 balls (about 1 tsp).
Flatten and mold around the coconut balls and place on a cookie sheet or plate.
I find that it works best if I hold the disk of chocolate dough, palm of my hand, up on my 3 middle fingers and place the coconut ball in the middle of the disk and have my thumb on top of it I can mold the chocolate mixture around, remove my thumb and finish around the spot my thumb was. If your hands are dry dip you finger in coconut oil and rub your hands together.
Also at the end if making 48 and the dough starts to get hard to work with you can put in the microwave for 5-10 seconds to warm slightly so it is easier to work with.
Sprinkle coconut on a plate or in a bowl for rolling. If your coconut is really dry like ours was you can put coconut oil or a little of the canned coconut on your hands, just to lightly coat and roll the balls before covering with coconut to help it stick.
Roll balls in coconut and place on a cookie sheet or a shallow container in a single layer. Place balls in a refrigerator or freezer to get firm, about 30 minutes. After they have set enjoy or store in an airtight container in the refrigerator or freezer.
They will keep longer in the freezer, up to a month, or 2 weeks in the refrigerator. Enjoy!
Serving Size: Makes 36-48 balls
Blend coconut, coconut milk, vanilla, and sweetener together and place in the refrigerator for about 10 minutes, or if you have a can or box in the refrigerator you can also use that.
Remove the coconut mixture from the refrigerator and form into 48 small balls (about 1/2 tsp of mixture and the balls are the size or slightly smaller than a marble).
Store the balls in the refrigerator or freezer until needed. Now make the chocolate truffle.
Process nuts to a coarse crumb texture in a food processor.
Add the cacao powder and protein powder, pulse until combined.
Add maca (if using), vanilla extract, salt and pulse to combine.
Add half of the dates and pulse until combined.
Add remaining dates and coconut oil, pulse until the mixture combine and sticks together when pressed between your fingers.
Divide into 36-48 balls (about 1 tsp).
Flatten and mold around the coconut balls and place on a cookie sheet or plate.
I find that it works best if I hold the disk of chocolate dough, palm of my hand, up on my 3 middle fingers and place the coconut ball in the middle of the disk and have my thumb on top of it I can mold the chocolate mixture around, remove my thumb and finish around the spot my thumb was. If your hands are dry dip you finger in coconut oil and rub your hands together.
Also at the end if making 48 and the dough starts to get hard to work with you can put in the microwave for 5-10 seconds to warm slightly so it is easier to work with.
Sprinkle coconut on a plate or in a bowl for rolling. If your coconut is really dry like ours was you can put coconut oil or a little of the canned coconut on your hands, just to lightly coat and roll the balls before covering with coconut to help it stick.
Roll balls in coconut and place on a cookie sheet or a shallow container in a single layer. Place balls in a refrigerator or freezer to get firm, about 30 minutes. After they have set enjoy or store in an airtight container in the refrigerator or freezer.
They will keep longer in the freezer, up to a month, or 2 weeks in the refrigerator. Enjoy!
Serving Size: Makes 36-48 balls
