Snowball Chocolate Truffles
These Snowball Chocolate Truffles are little bites of chocolatey heaven that melt in your mouth. They’re rich, naturally sweet, and finished with a snowy coating of shredded coconut. They require no baking and come together in just minutes before chilling.
Ingredients
- 2 cups Medjool dates
- 1/4 cup almond flour
- 1/2 cup cocoa powder
- 1/4 cup pecans
- 1/4 cup full-fat coconut milk
- 1/2 cup shredded coconut
Instructions
- Pulse the pecans in a food processor until broken into small pieces.
- Add the dates and blend until a sticky paste forms.
- Transfer the paste to a bowl and mix in cocoa powder, almond flour, pecans, coconut milk, and a pinch of salt until combined.
- With damp hands, scoop one tablespoon of mixture at a time and roll into smooth balls.
- Roll each ball in shredded coconut until fully coated.
- Place the truffles on a plate or in a container, cover, and freeze for 2–4 hours before serving. Enjoy!
Notes
Use Fresh Dates: If your dates feel dry, soak them in warm water for 5 minutes before blending.
Keep Hands Damp: Lightly wetting your hands while rolling prevents the mixture from sticking.
Chill Before Serving: The truffles taste best after at least a couple of hours in the freezer.
Batch-Friendly: Double the recipe and store extras in the freezer so you always have a sweet treat ready.