Chocolate Chai Truffles!
I love all the flavors and spices fall brings, but I am so sad to say goodbye to the summer! I’m not ready to go full-blown pumpkin spice yet, so I will start with chai
These little “truffles” are made from date paste, oats, spices and cacao…a heavenly scented sweet treat! I keep a batch of date candy or no-bake bars in the refrigerator for a little pick me up during the day or as a healthier way to satisfy my love of dessert! They are kid approved too!
Inspiration for this recipe comes from the adorable, motivational and plant-based lady over at Earthy Andy! I first started following her on Instagram, go check her out!
- 2 packed cups medjool dates, pitted
- 1 tablespoon coconut oil
- 2 tablespoons strongly brewed chai or black tea
- ½ cup coconut sugar
- 1 teaspoon pure vanilla extract
- 1.5 cups old fashioned oats
- 1 tablespoon cacao powder
- ½ teaspoon cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground ginger
- 2 healthy pinches of sea salt (I use course pink sea salt)
- ¼ cup unsweetened coconut flakes
- Place pitted dates in a food processor and pulse until a paste is formed.
- In a large frying pan over medium-low heat add coconut oil, date paste, tea and coconut sugar. Stir mixture until well combined and cook until bubbling. (around 3-5 mins.) Remove from heat and stir in vanilla. Set aside and let cool.
- In a large bowl mix together oats, cacao powder, cinnamon, ground nutmeg, ground ginger and sea salt. Add cooled date paste mixture and stir until well combined. (this step takes some elbow grease!)
- Using a tablespoon, scoop out mixture and use palms of hands to roll into a ball. Roll in coconut flakes until covered.
- Store in refrigerator.
What is coconut sugar?
Coconut sugar is made from the sap of the coconut palm plant. It is light brown in color, similar to the color of light brown sugar. However, it is not as sweet as regular white sugar or brown sugar. Unlike white sugar, it contains trace amounts of nutrients such as iron, zinc and potassium. The constitution of coconut palm sugar is also different than white sugar. To best explain it, here is a blurb off of Dr. Weil’s website, “coconut sugar is 70 to 79 percent sucrose and only three percent to nine percent each of fructose and glucose. This is an advantage, because you want to keep your consumption of fructose as low as possible, and cane sugar is 50 percent fructose.” But, don’t forget…sugar is sugar and it’s best to consume in moderation!