Coconut Truffles

Since my original chocolate truffle recipe was such a hit, I decided to make a variation on them with coconut. Think chocolate Bounty Bar kind of flavour. Now I actually don't like Bounty Bars themselves but the Grandma of a friend of mine makes the most awesome coconut balls but they have a ridiculous amount of icing sugar and sweetened condensed milk in them, so that I just had to try and make a clean version of them with some added chocolate - because I am just such a chocolate lover. Everything is better with chocolate!

Makes about 25 coconut truffles
150g dates
100g cashew butter
50g desiccated coconut plus extra for coating
1 tbsp raw organic cacao powder
1 tbsp agave syrup

Note: If you don't have cashew butter you can use whatever nut butter you like. Almond butter or even peanut butter would work great, just make sure to get the natural kind where the only ingredient is the nuts themselves.


1. Soak the dates in boiling water for about 10 minutes (no longer or the mix will be too wet). 

2. Add all the ingredients to a food processor and blitz until it forms a ball. 

3. Place the mixture in a bowl and put it in the fridge to firm up for about 30 minutes.

4. Use a small spoon or scoop to make evenly sized balls from the mixture and then roll them in your hands to form a ball. 

5. Once you have rolled all the balls, now you can begin to coat them in coconut. Pour some coconut into an even layer on a plate and start rolling the balls in the coconut until fully covered. 

6. Keep refrigerated so they stay nice and firm. 

Note: For an even more decadent truffle, cover in dark chocolate and sprinkle on the coconut instead of rolling them in coconut.