Mexican Chocolate Date Truffles (Vegan Energy Balls)

After doing the detox diet, I have been trying to avoid processed foods and refined sugar in our diets. But sometimes it is difficult to stop those afternoon sweet cravings. Instead of reaching to those chocolate candy, here are a much healthy and nutritious alternate -- these Mexican Chocolate Date truffles.

These little energy balls are made with medjool dates, nuts and cacao powder. They are no-bake, no-cook and are perfect when you are short on time. I used mixed nuts with almonds, cashews, pistachios and peanuts, but you can use any one nut or your favorite combination of nuts.

These truffles are rich and very chocolaty, they taste almost like a dessert. They can be eaten for a snack or as a finishing touch to any meal and they are perfect as edible gifts. They are vegan with just a tiny little bit of coconut oil to hold things together.

This version has some chili powder and a tiny bit of cayenne add a nice spicy kick and enhance the flavor of cocoa. But you can have fun experimenting with the flavors, spices and the dried fruits that appeal to you -- make sure to keep the simple ratio of about one part nuts to one part dates.

Recipe from Food52 Vegan:

Mexican Chocolate Date Truffles

Ingredients:

• 1½cups Nuts
• 3tbsp Cacao powder or Unsweetened Cocoa powder
• ¼tsp Salt
• ½tsp Red Chili powder
• ⅛tsp Cayenne Pepper
• 1⅔cups Medjool Dates, about 20~24, pitted
• 1½tsp Coconut oil, melted

Method:

1. In a food processor, combine nuts, cocoa powder, salt, chili powder and cayenne; pulse a few times to break down the nuts.
2. Add the dates and the coconut oil and process till the mixture starts to clumps up and holds its shape when squeezed.
3. Roll into 1" balls and store in an airtight container. They will keep well for 2 weeks in the fridge or 1 week at room temperature.

Linking this to Valli's 'Cooking from Cookbook Challenge: May -- Week 1'.