Sweet Cocoa-Flax Truffles

Submitted by YummySmellsca

"I was inspired to make these after one of the practicioners in my holistic nutrition college brought in coconut and flaxseed balls made with maple syrup. Well, I know that dates are a fantastic base for anything rich and sweet anyway, and who DOESN'T like chocolate truffles? The sesame oil and seed coating add a little bit of interest and "lighten up" the rich flavour of the dates and cocoa."

 

• Ready In: 40mins
• Ingredients: 9
• Yields: 25 truffles
• Serves: 25

ingredients

• 1⁄3 cup diced dates
• 1 cup water
• 1 teaspoon honey (optional) or 1 teaspoon agave nectar (optional)
• 1⁄2 teaspoon toasted sesame oil
• 1⁄4 teaspoon sea salt
• 1 cup ground flax seed
• 1⁄2 cup unsweetened cocoa powder
• toasted sesame seeds, for rolling
• golden flax seed, for rolling

directions

1. Combine dates and water in a small saucepan and place over medium heat.
2. Bring to a simmer and cook, stirring often, for 15-20 minutes, until very soft and falling apart.
3. Drain, reserving the liquid, and place into a blender with honey, oil and salt. Puree until very very smooth (you are looking for a paste consistency).
4. Mix together ground flax and cocoa in a small dish and add to the blender. Blend until the mixture is smooth and all one "paste" - add 1-2 tbsp of the saved date water if necessary, but you need to be able to form the mixture into balls.
5. Place sesame seeds in a shallow bowl or plate and roll small balls of the paste in them to coat.
6. Place balls on a plate and chill 1-2 hours before enjoying.
7. Store, covered, in the fridge, or freeze up to 1 month.