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Açaí Berry Truffles

By Gluten Free & More

Updated Jun 26, 2018, Published Feb 14, 2014

GFGluten FreeDFDairy FreeGRGrain FreeEFEgg FreeNFNut FreeRSRefined Sugar FreeSFSoy FreeVGVegetarianVNVegan

Ingredients

• 12 Medjool dates, pitted and halved
• 1 cup raw sunflower seeds
• 1 cup raw pumpkin seeds
• 3 tablespoons açaí powder
• 3 tablespoons frozen (thawed) cranberries
• 3 tablespoons freshly squeezed orange juice
• 2 teaspoons cacao powder
• 1/8 teaspoon fine sea salt
• ½ cup unsweetened shredded coconut

Directions

1. Line an 8×8-inch square baking pan with parchment paper.
2. Combine the dates, sunflower seeds, pumpkin seeds, açaí powder, cranberries, orange juice, cacao powder, and salt in a food processor or blender and process until almost smooth.
3. Take about 1 tablespoon of the date mixture, and with wet hands, shape it into a ball.
4. Place the ball on the prepared pan.
5. Repeat until you have used up all of the date mixture.
6. Pour the shredded coconut into a small bowl.
7. Roll each ball in the coconut and place it back on the prepared pan.
8. Put the truffles in the freezer to chill for at least 1 hour.
9. Place the truffles in a sealable plastic bag and keep frozen until ready to eat.

Servings

Makes about 18 truffles