2 cups Natural Delights Medjool dates, pitted
¼ cup coconut oil
14 pecan halves
283 g dark chocolate, tempered
Blend the dates and coconut oil together. Place in a bowl and chill for 1-2 hours in the refrigerator or until hard enough to mould.
Scoop the date mixture by the tablespoon, placing a pecan half inside every ball. Roll into a ball in the palm of your hand. Place on a parchment covered baking sheet and place the date covered pecans in the freezer for one hour.
Meanwhile, temper your chocolate. Dip each date covered pecan ball in the tempered chocolate, sprinkle with a few crushed pecans and allow the chocolate to harden at room temperature. Store in an airtight container.
Notes: You won’t use all of the chocolate, but it is necessary to melt all 283 g to have enough to coat all of the truffles. Feel free to cover any extra Natural Delights Medjool dates or pecans with the remaining chocolate. Because of this, the nutritional information below does not include 85 g of the chocolate.
Nutritional analysis (per truffle):
Energy: 223.7 kJ (Cal); Total Fat: 12.9 g; Saturated Fat: 7.3 g; Trans Fat: 0 g; Cholesterol: 0 mg; Sodium: 5.7 mg; Potassium:128.8 mg; Carbohydrates: 29.6 g; Fibre: 3.1 g; Sugar: 23.1 g; Protein: 2 g; Vitamin A: 0%; Vitamin C: 0.1%; Calcium: 1.4%; Iron: 8.1%.