Integrative Nutrition Recipes

INGREDIENTS

• 4 dates, pitted
• 2 tablespoons fresh coffee beans (or coarse coffee grounds)
• 2 tablespoons coconut butter
• 1/2 cup water
• 1/4 cup creamy almond butter
• 2 tablespoons cocoa powder (Dutch pressed for optimal taste)
• 2 tablespoons coconut flour
• 1/2 cup dairy-free chocolate chips
• Pink sea salt (optional)

INSTRUCTIONS

1. Soak dates in water for 5–10 minutes to help them break down more easily in the food processor.
2. Grind coffee beans into coarse grounds – not too powdery. If you want the coffee bean crunch to be more prominent in the truffles, skip this step.
3. Add coconut butter, water, almond butter, and soaked dates to food processor. Pulse until thick paste is formed. Make sure there are no big chunks of coconut butter or almond butter.
4. Add cocoa powder, coconut flour, and coffee beans. Continue to pulse/mix until all ingredients are well combined.
5. Once everything is combined, roll mixture into 10–12 small balls. Lay them on a parchment-lined cookie sheet and place in freezer for at least 1 hour.
6. Melt chocolate chips in microwave on medium for 1–2 minutes at a time. Mix in between.
7. Remove truffles from freezer. Dip them one by one in melted chocolate and coat completely.
8. Place coated truffles back on cookie sheet, sprinkle with sea salt (if desired), and freeze again for at least 1 hour.
9. Store truffles in freezer. When ready to eat, defrost for at least 1–2 minutes.