HEALTHY ENERGY TRUFFLES
Either coated in walnut or bittersweet cocoa, these sweet and chewy bites get you through the day
Makes 18 truffles
12oz deglet or medjool dated, pitted
1/2c raw cashews
1tbsp cocoa powder
1tsp espresso powder
Use a food processor to chop up walnuts to a fine crumb and transfer to a small bowl. Mix together cocoa powder and espresso in a separate small bowl.
Food processor the dates and cashews together on a high-speed for 2 minutes, until clumps form. With your fingers and palms, roll mixture into balls (your size choice, a bit smaller than a golfball made 18), rolling half in the walnuts and the other half in the cocoa mixture. Place on a baking sheet and refrigerate for 1 hour.
Freeze in a sealed baggie or Tupperware for up to a week.