I love coconut and chocolate, and I like dates a lot, so when I saw this recipe, I knew it wouldn’t be long before I made it. These truffles, with a filling made of dates, cocoa powder, and coconut flour, are a bit less indulgent than a typical piece of candy. Oh, but they are tasty. The dates and cocoa powder create a soft, sweet filling that’s only better when covered in chocolate and rolled in toasted coconut.
The recipe is from Eating Well, and you can find it here. And if you’re in a truffle kind of mood, Michele made Butterfinger truffles! Go to her site to check them out!
Some notes on coconut flour
These are pretty easy to make, unless you are like me and decide that since you have a bunch of unsweetened coconut, you’ll go ahead and make your own coconut flour. I did it, and it worked out, but it was a long road to get there! I followed these instructions and used option 2, the boiling water method. If you do that, I suggest letting it cool a bit before blending it. My blender was super-full and I ended up getting splattered with some hot liquid.
The coconut flour I ended up with looked like this:
It worked fine in the truffles, but since it wasn’t the consistency of a traditional flour, I don’t know if it would work in other recipes.
As a by-product of making the flour, I had some coconut milk which I used to make this sorbet (I didn’t make the other components of that recipe). It was a delicious, and a nice reward for the unexpected work involved in making the coconut flour.