My kids were invited to a holiday cookie exchange party. Although they want to decorate 2 dozen sugar cookies with the quintessential red and green icing and holiday sprinkles, I thought I’d also bring a batch of dark chocolate coconut dusted truffles as they are always a big hit with both the kids and the adults.
This specific recipe is wheat-, gluten- and dairy-free (and raw)!
Depending on how many cookies you plan to make, you can use a full size food processor or a mini food processor. I made just a dozen balls so I used my mini.
How something so simple—just three ingredients and no cooking—can taste so good is a pretty surprising.
I promise these will be a huge hit at your next party!
- In a food processor, combine dates and dark chocolate and pulse until combined and clumping together.
- Roll into 12 equal size balls.
- Place shredded coconut into a small to medium bowl and roll balls around in coconut until lightly coated.
- Chill in refrigerator for 30 minutes to 1 hour before serving.