Raspberry Chocolate Coconut Peanut Butter Energy Bite Truffles
These raspberry coconut peanut butter energy bite truffles are a wholesome treat filled with healthy fats from nuts and coconut! They're coated in dark chocolate and topped with shredded coconut and freeze dried raspberries. They keep really well in the fridge or freezer too!
Ingredients
- 1 cup raw cashews
- 1/2 cup coconut flakes
- pinch of sea salt
- 1 1/2 cups Medjool dates, packed, then pitted
- 1/2 cup chocolate coconut peanut butter (I use Wild Friends but you can use any nut butter you like!)
- 6 ounces dark chocolate, chopped
- freeze dried raspberries for garnish
- finely shredded coconut for garnish
Instructions
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Pulse cashews, coconut flakes, and salt in a food processor until fine, almost to a flour-like consistency. Add dates and peanut butter and blend until mixture forms a "dough". You may have to stir and scrape down the sides a couple of times.
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Roll mixture into balls (I got 20-25) and freeze for 30 minutes. Don't skip this step. It helps them not fall apart when dipping in the melted chocolate. Melt chocolate in the microwave in 30 second increments until melted. Mine took about 1½ minutes.
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Dip balls in chocolate using a fork and let excess chocolate drip through. Place on a parchment lined baking sheet and sprinkle with finely shredded coconut and crushed freeze dried raspberries. Let harden and serve! I keep these at room temperature if I'm eating them within the next couple days, or in the fridge for up to two weeks. They freeze really well too!