Mint Chocolate Truffles, Sugar Free

Ingredients

1 cup walnuts
1 cup oats
2 cups dates (soaked)
2/3 cup cocoa powder
1 cup 1/3 shredded coconut
5 tablespoons coconut cream or any kind of dairy free milk
2-3 caps peppermint essence (taste if want more)

Darkest Whitaker chocolate 150 g
2 tablespoons oil
 
Method

• In a food processor, process oats, walnuts, dates, cocoa powder, shredded coconut, essence and coconut cream until smooth and delicious looking. Roll into balls on baking paper. Refrigerate. Melt chocolate with oil in 30 second bursts, spoon rustic style over the top and refrigerate again. store airtight container in fridge up to 2 weeks. 

OR

• Don’t have a food processor- no worries, I made these for the first time by hand… Chop finely the walnuts, add coconut, cocoa powder, essence and coconut cream (Cut walnuts as small as you can)
• Microwave and heat dates, strain and add to the mixture, using your hands, knead into the balls until soft and all combined. Roll into balls. And follow same method as the top =)