These raw coconut truffles are hugely popular in our house and have even been named ‘coconut balls’ to make them more palatable for the children! They think they’re having a sweet treat but I’ve actually sneaked in a load of really wholesome ingredients that they don’t even know are doing them good! I do this quite a lot with the kids. If they had any idea what I put in most of their meals they’d probably never eat them, but it’s all about the sneaking and the subterfuge.
These raw coconut truffles are just delicious, very filling and packed with protein and good fats for those growing bodies and brains. Be warned though, more than 2 or 3 at a time could cause a small case of the trouser trumpets.
10 pitted medjool dates (or if using dried dates, soak them beforehand)
100g seeds and nuts of your choice – sunflower/pumpkin seeds, cashews, walnuts, pecans and almonds all work well
35g dessicated coconut, plus extra for dusting
1 tbsp almond butter
Blend the nuts and seeds in a food processor until they are quite fine. Add the remaining ingredients and blend until a sticky dough form. Shape into bitesize balls and roll in the dessicated coconut.
I like to put these in the freezer where they will keep for about week (if they last that long!) but they can also be kept in the fridge.
Fantastic lunch-box treats (just use seeds if the school has a no nut policy) and a perfect mid-afternoon bite with a lovely cup of peppermint tea.