No-Bake Coconut Date Truffles with Nuts
2/3 cup shredded coconut (toasted – divided)
4 Tablespoons cocoa powder (divided)
1 cup fresh pitted dates
1/2 cup almond butter
1 teaspoon ground cinnamon
1/3 cup finely chopped nuts (pecans, walnuts, pistachio, pine, peanut)
1 Tablespoon coconut oil (unrefined only)
3 teaspoons raw agave nectar
Combine half of the shredded toasted coconut (1/3 cup), half of the cocoa powder (2 Tablespoons), along with the pitted dates, almond butter and ground cinnamon in a food processor and pulse until ingredients are well blended. (about 1-2 minutes) If mixture is too dry, drizzle in 2-3 teaspoons of warm water. Scoop mixture out of the food processor and shape by hand into small balls. Will make about 12-18 depending on size.
Spread the remaining coconut onto a flat plate, and spread the finely chopped nuts onto a separate flat plate. Roll each truffle ball through the coconut and nuts, and then arrange evenly onto a parchment lined plate or serving board.
Heat the coconut oil and raw agave nectar in a small saucepan over low heat. Once mixture is warm, whisk in the remaining
2 Tablespoons of cocoa powder until it is fully dissolved. Remove from heat and carefully drizzle the sweetened glaze evenly across all of the rolled truffle balls. Transfer the truffles into your fridge and let chill for a minimum of 2-3 hours before serving.