Jay D's Bites: Chocolate Chile Truffles

by Liz Courville

These truffles are the perfect chocolatey treat. Not only are they decadent, but they’re not terrible for you either! They’re packed full of healthy fats and proteins from the cashews and pecans, loads of beneficial fiber and carbohydrates from the dates plus antioxidants from all of that cacao! Don’t forget the Jay D’s Coffee Chile Rub… it’s the secret ingredient that changes the dessert game completely.

These truffles can be eaten for dessert, a snack or even as a part of a well-balanced breakfast! They are loaded with energy and won’t leave you feeling sluggish like most other desserts. Do yourself a favor and make these ASAP!

Chocolate Chile Truffles

14 truffles
(Raw, Vegan, Gluten-free)

Ingredients:
1 cup raw cashews
1 cup raw walnuts
1 Tbsp cacao powder
¼ tsp sea salt
½-1 tsp Jay D's Coffee Chile Rub
12 Medjool dates, pitted (soak in warm water 10 minutes if dried out)
1 ¼ cups dairy free dark chocolate (chopped roughly)
1 tsp coconut oil
Topping: ¼ cup cacao nibs, walnuts and/or sea salt for topping

Directions:
Place cashews and walnuts into food processor and pulse until a meal consistency, set aside in a different dish.

Next, place dates into processor and pulse until small clumps/small balls start to form.

Add in cacao powder, Jay D’s Coffee Chile Rub, and half of the nut meal. Pulse and continue to add in small amounts of nut meal until a loose/soft dough starts to form. (You may not need to use all of the nuts, can use left overs for toppings.)

Once dough is easy to form, scoop out 1 Tbsp and roll into balls. If they are not holding together well, hold and press the dough into palm and heat for a few seconds. Approximately 14 balls should form, place these on parchment paper and place in freezer to chill.

While these are chilling, melt chocolate in double boiler or microwave in 30 second increments. Once melted, stir in coconut oil to help the dipping process.

Take the chilled dough out of the freezer and dip each ball and place back onto parchment paper. Once all are dipped, top with excess nuts, cacao nibs or sea salt.

Let sit out at room temperature before diving in! Store at room temperature in airtight container. (For long term storage, use freezer.)