Truffle Ingredients 7 Medjool dates, pitted 1 c. pumpkin or sunflower seeds 3 tbs. unsweetened cocoa powder 2 tbs. raw honey 1 tsp. vanilla extract 1/4 tsp. cinnamon 1 pinch of salt 1/4 c. chocolate chips 1 tbs. coconut oil

Roger's Guilt-free Paleo Chocolate Truffles Recipe
Looking for a quick snack to satisfy your sweet tooth without having to feel guilty after? Give these chocolate truffles a shot.

The first thing you'll want to do is heat a frying pan on the stove over medium heat. Place 1 tablespoon of coconut oil on the pan and allow it to melt. If you don't have coconut oil, you may use vegetable oil instead. Once the oil is hot, place your seeds in the pan and allow them to roast for roughly 3-5 minutes, stirring regularly so they don't burn. They should be a little fragrant and slightly browned at this point. Once the seeds are done, add them to your food processor with the dates. Blend them together until it is a mealy texture.

Once blended, add the cocoa powder, honey, vanilla, cinnamon, and salt and give it a quick mix. It should look like a large ball of dough at this point. If it is too dry, you may add some more honey to act as an adhesive. Once the dough has a malleable consistency, start by removing chunks of dough and rolling them into small balls and place them on a tray with wax paper.

Once all the balls are rolled, allow them to cool in the fridge for about a half hour or more if you have the time. When the balls have cooled, stab each with a toothpick. In a small bowl, add your chocolate chips and melt them in a double boiler or in your microwave. Be careful not to burn the chocolate - it melts quickly. Dip each ball in the chocolate and place back into refrigerator for a few minutes to cool. If you want a little extra chocolate, dip them in additional chocolate chips. My rationale is that it allows them to stand up straight while on the tray, so I need to add chocolate chips to the base. Once cooled, snack and enjoy!

Disclaimer: Original recipe from PaleOMG.com