(Wheat-free) Cacao-Coconut Truffles

Being allergic to both wheat and dairy makes the dessert course something I usually avoid. Amazing how a great single barrel scotch, bourbon or after dinner drink makes one soon forget the sweets. Lucky for me though, our good friend Anat Shlagman shared this excellent recipe. She brought these delicious little balls, a great riff on a truffle, to a party a couple of weeks ago and I had to know the recipe. Anat, you're a master, thank you. Enjoy!


Ingredients:
·         6-10 dates (soaked overnight and drained) – adjust as sweet as you want
·         ½ cup peanut butter or almond butter (can use coconut oil instead)
·         2-3 tbs cacao – adjust as bitter as you want
·         1 tsp of powdered herbs – Echinacea, elder berry, dandelion, turmeric, oatstraw, ginger, cayenne, alfalfa, nettle, raspberry
·         ½ -1 cup coconut flakes – adjust for the consistency

Preparation - In a big bowl:
·         Mash dates with a fork or in blender
·         Add peanut butter and keep mixing
·         Add cacao and herbs
·         Add coconut flakes until mixture reaches a stable consistency to create balls
·         Adjust any flavors by adding more cacao or, if needed to sweeten, can add some honey
·         Create balls and spread coconut flakes when all balls are done