This past weekend we had a wonderful get away to my Father-in-law’s beautiful home on Bowen Island. Because of the unusually warm weather, we were treated to two days of glorious sunshine, and beach combing.
One of our favorite beach activities is to collect beach glass, and Bowen happens to be replete with it. So with buckets in our hands, and sunshine on our backs, we scoured the ground for little sparkling treasures in a range of colors, with green and blue being the rarest of finds.
Of course with any outdoor activity comes hunger. It just goes hand in hand with fresh air and being outside. This kind of activity requires a quick and easy snack, something that isn’t fussy or cumbersome but gives a boost of energy. These Carob & Coconut Wellness Truffles are the perfect choice.
I started making these rich and fudgy truffles to quell my sweet cravings, but their mighty ingredients do much more than that! Powerful tannins from the carob, satiating strength from the coconut oil and oats, protein fuel from the hazelnuts, phytonutrients and sweetness from the dates, all rolled up in coconut goodness. It doesn’t get much better than that!
These truffles are a delicious, anytime snack. I love giving them to my kids with their morning fruit as a “chocolate” treat, snacking on one when I’m busy and on the go, sending one with Adam to work for a mid-morning pick me up, enjoying one with an afternoon cup of coffee, or eating one for refueling after a few hours of beach glass hunting. It tastes like an indulgence, but it’s good for you at the same time, my favorite kind of treat.
- 1 cup oats
- 1 cup hazelnuts
- ¾ cup coconut oil
- ½ cup carob powder
- 6 medjool dates
- 1 cup unsweetened shredded coconut
- Pit the dates and cover with boiling water.
- In a high-speed blender or food processor, pulse the shredded coconut until the shreds are finer in texture. Transfer on to a rimmed plate for rolling. Don’t wash the blender or processor cup, as you will be using it again.
- On medium heat, roast the hazelnuts in a pan until they are browned and slightly fragrant.
- Using the high-speed blender or food processor, pulse the roasted hazelnuts and oats into as fine of a powder as you can.
- Melt the coconut oil. Add the carob powder to the coconut oil. Whisk to combine. Don’t worry if there are some chunks as you will be blending this mixture later.
- Drain the dates and squeeze out any excess water.
- To the hazelnut and oat powder, add the softened dates and carob/coconut oil mixture. Puree to combine. There should be no chunks and everything should be well combined and incorporated.
- Dump the mixture onto a cutting board. Using a one-tablespoon measure, scoop the mixture and roll into a ball with your hands. Roll the balls in the ground coconut. Place the truffles on a cookie sheet covered in parchment paper.
- When all the truffles are prepared, freeze to set. After they have frozen, place them into a freezer bag or container for storage in the freezer.
- Take the truffles out of the freezer as desired and allow them to slightly defrost before eating.
- To make smaller bites, use a ½ tablespoon or ¾ tablespoon measure to scoop the filling before rolling in the ground coconut