These babies are the brainchild (brainbaby??) of Chocolate Covered Katie and these little treats are many times more luscious then you can imagine from reading the list of ingredients. If you don’t normally like dates; here, the dates are providing a neutral base for the coconut and chocolate and the only element left of the dates is the beautiful rich, smooth texture.
(Check out Chocolate Covered Katie’s web site, she’s got many different variations are this theme, such as: Mounds Bar Babies, Peanut Butter Cup Babies, S’mores Babies, and many more.)
No joke – you must try these! They are similar in taste and texture to a traditional truffle, but no dairy or processed sugar.
A link to this post has been shared at Cybele Pascel’s Allergy Friendly Friday.
1 cup of pitted dates (I used majool dates)
1/2 cup peanut butter (or any nut butter)
1/2 cup shredded coconut (unsweetened)
1/2 cup raw cacao (or dark cocoa)
1/4 cup maple syrup
1 teaspoon vanilla
1/2 teaspoon sea salt
4 tablespoons coconut oil (melted)
1/2 cup pumpkin seeds
1/2 cup bittersweet chocolate, chopped finely
Toast the pumpkin seeds in a small dry pan until they begin to turn a light brown color and smell toasty – set aside.
Note: there is no need to soak the dates, fresh majool dates are very moist and soft.
Place dates, peanut butter and shredded coconut in the bowl of a food processor.
Whisk together in a small bowl the cacao, maple syrup, vanilla, salt, and coconut oil. Scoop immediately into the food processor with the rest of the ingredients (if you delay, the mixture will hard up as the coconut oil cools – so just warm it up). Blitze the mixture until is starts to come together, scrap down the sides of the bowl and blitze again.
Add the toasted pumpkin seeds and the chopped chocolate to the food processor and blitze some more. This usually takes a few minutes – the mixture should be uniform and the bits very small. The mixture should come together if you squeeze it in your hand. If the mixture is still somewhat crumbly and will not stick together, add a small amount of coconut oil.
Line a baking sheet with parchment paper. Using a teaspoon, scoop small amounts of the mixture into your hands and roll into a small bowl, about the size of a golf ball (or any size you want). Set truffles onto the baking sheet. Allow to cool in the frig for a few hours until hardened. The truffles can then be stored in a container in the frig or freezer.
To serve, remove from the frig and allow to warm for a few minutes. If the truffles sit at room temperture for a long while (especially in warm weather), they will be quite soft.