Soft and chewy with a little crunch and covered in a coconut maple glaze, what’s not to love about these truffles? They’re incredibly sweet and indulgent, but secretly packed with some of the world’s most incredible superfoods! These truffles are perfect for keeping you energized while simultaneously satisfying your sweet tooth.
My favorite thing about these truffles is that they are as nutrient dense as they are delicious! All the ingredients are raw, which means they offer their maximum health benefits. The balls are made with almonds, cashews, buckwheat, and coconut. The nuts and coconut are all high in healthy fats, which are amazing for your hair, skin, and metabolism! Healthy fats also help keep you full, which is why these truffles make the perfect snack. The truffles are sticky and sweet from medjool dates and coconut oil, two of my favorite and most commonly used ingredients. Dates are great because they act as a natural sweetener, but are also high in fiber, which helps your body digest sugars slowly, preventing a spike in glucose levels in the bloodstream. Coconut oil is high in medium chain triglycerides (MCTs) which helps your body burn fat and stay satiated. Every ingredient in these truffles offers a range of health benefits that together make these the most awesome treat!
One bite of these truffles and I promise you would never know how great they are for you! They’re chewy and sweet from the dates, and have a slight crunch from the buckwheat which gives them the best texture. The coconut maple glaze seriously tastes like the glaze on a donut and makes the truffles feel so indulgent. Cinnamon, nutmeg, and ginger add the best spiced flavor that is perfect for winter and the holiday season! I can’t wait for you guys to try these, and as always please let me know what you think in the comments below or on Instagram!
- For the balls:
- ¼ cup almonds
- ¼ cup cashews
- 2 tbsp shredded coconut
- 2 tbsp buckwheat
- 1 cup pitted medjool dates (about 12 of them)
- 2 tbsp coconut oil
- ½ tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp ginger
- 1 tsp maca
- pinch of sea salt
- For the glaze:
- 2 tbsp coconut butter
- 4 tbsp coconut oil
- 2 tbsp maple syrup
- pinch of sea salt
- Add the almonds, cashews, coconut, and buckwheat to a food processor, and pulse until everything is broken down into a grainy flour.
- Add the spices, maca, coconut oil, and pitted dates and process until it forms a sticky mixture that easily sticks together. Roll the mixture into balls and put in the refrigerator to set.
- Begin making the glaze by placing the coconut butter, coconut oil, maple syrup, and salt in a small saucepan over low heat just until everything is melted.
- Transfer the melted mixture into a small bowl and let it cool for about a minute. After it is slightly cooled, whisk the mixture together to form a slightly thick, creamy glaze.
- Take the balls out of the refrigerator and place each one by one in the bowl with the glaze, coating all sides with a spoon. After they are coated, let them sit on a wire rack over a baking sheet lined with parchment paper. Repeat this process until each ball has been coated three times.
- When the balls have all been glazed three times, place the baking sheet with the wire rack on it in the refrigerator for at least twenty minutes to set. Serve immediately or transfer to an airtight container and save for later!