EASY ESPRESSO DATE TRUFFLES

When I tell you these are beyond good, I mean it. They are gooey and chewy on the inside, with a nice little crunch on the outside. I was torn between making some truffles or some quinoa crunch bars, so I decided to make a combination of the two. As I gathered my ingredients for these, I was also deciding between making an instant iced espresso or an iced Matcha, and it inspired me to add Matcha and espresso powder to these as well. Cause who doesn't love a little caffeine with their chocolate!

And, let me just tell you that I was beyond blown away with how good all of these turned out. The instant espresso ones were by far my favorite, but all of them turned out SO good. If you make any treat, MAKE THIS ONE. You truly will not be disappointed. For the amounts, you will have to play around a little bit to get it to the proper consistency since I measured with love and added a little as I went. You want it to be more wet than dry, think of like a super soft play dough. 

INGREDIENTS:

For Truffles:

• 2 cups of dates, pitted and softened in hot water
• 1-2 Scoops chocolate protein powder
• 1/2 - 3/4 C almond butter or nut butter of choice
• 1.5 cups oat flour
• 1/4 cup collagen powder 
• 1 T instant espresso powder (optional for inside, + use some for coating on the outside)
• 1 tsp vanilla extract
• quinoa - 1 cup (toasted) divided into 2

For Chocolate Sauce

• 2 cups chocolate chips
• 2 T coconut oil

optional coating for balls

• Matcha Powder
  
• Instant Ground Espresso Powder
• Coconut Flakes

INSTRUCTIONS:

1. Blend together softened dates, (plus a little of the hot water they were in), 1-2 scoops protein powder, 1/2 to 3/4 cup peanut butter, 1.5 cups oat flour, (add more oat flour if its too wet after blending), 1/4 cup collagen powder, and a little espresso powder if you want on the inside truffle. If the batter is too dry, add a few splashes of water or almond milk until desired consistency. If the batter is too wet, add more of the dry ingredients like oats, protein powder, etc. until it reaches a wet play dough consistency. I made half of the balls like this, and then the other half I poured half of the toasted quinoa into the dough to give them an inner crunch too!
2. Roll into balls and then put in the freezer for about 10 mins or so to set. 
3. While the balls are chilling, melt 2 cups dark chocolate chips with 2 Tablespoons coconut oil. Melt in the microwave or on a double boiler on stove top. If melting in the microwave, melt in increments and stir to combine so you don't burn the chocolate. 
4. Once they are set and the chocolate is melted, stir in the toasted quinoa to give an outside crunch.
5. Dunk the balls in the melted chocolate and put on a sheet tray with parchment paper. Roll the balls in espresso powder, matcha powder, or coconut flakes, or any other topping of choice if you prefer. I did a combination of all, and left some plain as well.
6. Once all rolled into balls and coated with chocolate, put them back into o the freezer for a half hour or so until the chocolate has hardened. 
7. Enjoy!