Coconut Peanut Butter Stuffed Date Truffles

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My love for chocolate, peanut butter, and dates inspired me to give this recipe a whirl, and all I can say is, “Wowza!” These are AMAZING. I am not even kidding; you need to have made these yesterday. Not only are they delicious, but they are an excellent choice for a treat. Dates are packed with nutrients: fiber, potassium, iron, B vitamins, and vitamins A and K, just to name a few. (See more on the health benefits of dates on Dr. Mercola’s site. )

Before I go any further and give you the directions for these date truffles, I do have to thank Sylvie, from Gourmande in the Kitchen, who is the master behind the original recipe. If you want her original recipe without my modifications, head on over and check out her creation (She has named these treats Chocolate Covered Coconut Dates). Plus, she has some other wonderful recipe inspirations as well! πŸ™‚

Without further ado, here is your tasty treat! πŸ™‚

Ingredients for the Stuffed Dates:
1/2 cup unsweetened shredded coconut (Note: If your batter seems a little runny after the stuffing ingredients are mixed, add 1-2 extra tablespoons of shredded coconut.)
2 tablespoons melted coconut oil
2 tablespoons maple syrup, Grade B preferred
4 tablespoons organic, creamy peanut butter (You can also use sunflower seed butter or almond butter as well!)
Pinch of sea salt or pink Himalayan salt
1/8 teaspoon vanilla extract (Trader Joe’s sells one that is both alcohol free.)
About 20 large, soft Medjool dates (I actually have found a great deal on dates at Costco!)

Ingredients for Chocolate Dip:
1/2 cup melted coconut oil
1/2 cup cocoa powder
4 tablespoons maple syrup, Grade B preferred
1/4 teaspoon vanilla extract
Pinch of sea salt or pink Himalayan salt

Directions:
*In a large mixing bowl, combine the ingredients for the date “stuffing” (mixing by hand). You can also put all of the ingredients in a food processor for a smoother filling.
*Cut each date in half lengthwise one way, and take out the pit.
*Fill each date with the peanut butter stuffing.
*Chill the dates in the freezer. 20 minutes is a good amount of time.
*While the dates are chilling, make the chocolate dip. Place the melted coconut oil in a medium-sized bowl. Add in the remaining ingredients and mix with a whisk.
*Remove the dates from the freezer. Using a toothpick to hold each date, dip one at a time in the chocolate until fully covered. Place them on a parchment lined cookie sheet. If you desire, sprinkle the dates with chopped nuts, coconut, etc., right after dipping so that your sprinkles set with the chocolate. Place back in the freezer until the chocolate sets. Enjoy!! Store in an airtight container in the fridge or freezer.

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*This recipe has been adapted from Gourmande in the Kitchen.

Paleo Sweet Potato Brownies Topped with Ganache and Cassava Root Chips (Grain-Free, Egg-Free)

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So, I tried something a little new today, and I seriously was incredibly pleased with the results of these ultra gooey, flavorful, and nutrient-rich brownies! πŸ™‚ I am so excited for you to try these! They are very similar to the Gooey Goodness Brownies on my blog, but there are a few changes. For the sake of simplicity, I am going to post this slightly altered recipe for you. Enjoy every bite, knowing that you are getting not only a delicious brownie, but you are also consuming a dessert containing dietary fiber, vitamin B6, potassium, vitamin A, vitamin C, and manganese. πŸ™‚

Brownie Ingredients:
4 tablespoons Enjoy Life Chocolate Chips, 69% Cacao if possible πŸ™‚ (Otherwise, the semi-sweet still work wonderfully!)
ΒΌ cup Natural Value coconut milk (I like this brand because there is no guar gum or thickeners.)
3 tablespoons coconut oil
Β½ cup pure maple syrup, Grade B preferred
Β½ cup cooked, mashed sweet potato
1 1/2 teaspoons vanilla extract
ΒΌ teaspoon sea salt
ΒΌ teaspoon baking soda
4 tablespoons cocoa powder
4 tablespoons coconut flour
4 tablespoons arrowroot flour

Directions:
Preheat the oven to 350.
Over a double boiler, melt the chocolate chips, coconut milk, and coconut oil. Stir constantly. Pour into a medium sized mixing bowl, and add in the maple syrup, cooked sweet potato, and vanilla. Beat until combined.
In a separate bowl, stir together the coconut flour, cocoa powder, and arrowroot, salt, and baking soda. Pour the dry ingredients into the wet and mix with a spatula until just combined.
Place in a greased 8Γ—8 pan, and spread out evenly. Bake for 20 minutes, and remove from the oven. Don’t worry about under baking a little. πŸ™‚ While the brownies are still warm, poke holes throughout the top and pour this amazing ganache recipe from The Comfy Belly over the top. Spread out evenly. These are delicious when the ganache seeps down inside the brownies! πŸ˜‰

Cassava Root Topping:
*Cassava Root Chips? “What on earth?!” you say. These are a delicious alternative to potato chips and are divine when crushed on top of brownies. The salty-sweet mix is heavenly. Right before serving, crush a handful of these chips over the top of your dessert. I promise you will be pleasantly surprised!

*Of course, you can always use regular kettle cooked potato chips as well. πŸ™‚

*This page contains affiliate links.

*Remember, if you have never ordered from Vitacost before, make sure to use the $10 off coupon I have provided on the sidebar of my blog! πŸ™‚