Snowball Truffles

As a kid I use to love those Snowball cakes, the ones that were chocolate cake filled with cream, covered in marshmallow and coconut! I have even made a giant snowball cake on an occasion or two. These Snowball Truffles are a healthier version of what I love, the chocolate and coconut! They make a delicious healthy holiday treat!

Snowball Truffles

Makes 36- 48 balls

Chocolate Truffle:

1 1/2 c ground raw almonds or cashews (make your own by grinding nuts or you can purchase almond meal and cashew meal)

1 scoop chocolate protein powder, or more cacao powder (used Vega Choc-A-Lot Protein Smoothie or Vega Performance Protein Chocolate)

1 Tbsp gelatinized maca powder, optional (used Navitas Naturals)*

½ c cacao powder (used Navitas Naturals)

1/4 tsp sea salt

12 pitted dates, halved/ chopped

1 tsp pure vanilla extract

4 TBSP organic coconut oil, liquid

Coconut Filling:

1 c finely shredded coconut (used Let’s Do Organic Unsweetened Reduced Fat Finely Shredded Coconut)

1/4 c plus 1 TBSP canned coconut milk (used So Delicious Culinary Coconut Milk Box, Orignal)

1/2 tsp vanilla

sweetener to taste (1/2 packet stevia raw)

Topping:

1/2-1 c finely shredded coconut for rolling (used Let’s Do Organic Unsweetened Reduced Fat Finely Shredded Coconut)

*I use gelatinized maca in mine when modifying to make fitness balls for myself but when making for the kids or others I omit it.

Start by making the coconut filling. Blend coconut, coconut milk, vanilla, and sweetener together and place in the refrigerator for about 10 minutes, or if you have a can or box in the refrigerator you can also use that. Remove the coconut mixture from the refrigerator and form into 48 small balls (about 1/2 tsp of mixture and the balls are the size or slightly smaller than a marble). Store the balls in the refrigerator or freezer until needed. Now make the chocolate truffle. Process nuts to a coarse crumb texture in a food processor. Add the cacao powder and protein powder, pulse until combined. Add maca (if using), vanilla extract, salt and pulse to combine.  Add half of the dates and pulse until combined. Add remaining dates and coconut oil, pulse until the mixture combine and sticks together when pressed between your fingers. Divide  into 36-48 balls (about 1 tsp). Flatten and mold around the coconut balls and place on a cookie sheet or plate. I find that it works best if I hold the disk of chocolate dough, palm of my hand,  up on my 3 middle fingers and place the coconut ball in the middle of the disk and have my thumb on top of it I can mold the chocolate mixture around, remove my thumb and finish around the spot my thumb was. If your hands are dry dip you finger in coconut oil and rub your hands together. Also at the end if making 48 and the dough starts to get hard to work with you can put in the microwave for 5-10 seconds to warm slightly so it is easier to work with. Sprinkle coconut on a plate or in a bowl for rolling. If your coconut is really dry like ours was you can put coconut oil or a little of the canned coconut on your hands, just to lightly coat and roll the balls before covering with coconut to help it stick. Roll balls in coconut and place on a cookie sheet or a shallow container in a single layer. Place balls in a refrigerator or freezer to get firm, about 30 minutes. After they have set enjoy or store in an airtight container in the refrigerator or freezer. They will keep longer in the freezer, up to a month, or 2 weeks in the refrigerator. Enjoy!

As a Vega Recipe Ambassador I receive Vega products, which I used as an option in this recipe. I use Vega not because it is given to me but because it has been my plant-based protein of choice since before I started blogging and some recipes are made with Vega products I purchase. I only write about foods I love, my blog is an extension of my hobby to make fun healthy food creations for me and my family.