Vegan Truffles - Toasted Coconut

Vegan Truffles - Toasted Coconut

Ingredients:
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
dates, deglet noor
nuts, almonds
cocoa, dry powder, unsweetened
cocoa, dry powder, unsweetened
sweetener, syrup, agave
vanilla extract
salt, table

Directions:
Preheat oven to 350 degrees F (175 degrees C).
Spread coconut out on a baking sheet.
Line a separate baking sheet with parchment paper.
Bake coconut in the preheated oven, stirring occasionally, until golden and toasted, about 7 minutes.
Blend dates and almonds together in a food processor until smooth; add cocoa powder and process until completely incorporated.
Transfer date mixture to a bowl.
Fold 1 cup toasted coconut, cocoa nibs, agave nectar, vanilla extract, and salt into date mixture until truffle dough is evenly mixed.
Roll dough into tablespoon-size balls.
Pour remaining toasted coconut into a shallow bowl.
Roll truffle balls in toasted coconut to coat; place coated truffles on the parchment-lined baking sheet.
Refrigerate truffles until hardened, about 1 hour.