• ½ cup raw almonds
  • ½ cup raw pecans
  • 7 pitted Medjool dates
  • ½ cup unsweetened shredded coconut
  • 1 ½ tsp turmeric, plus more for sprinkling
  • ¼ tsp black pepper
  • ¼ tsp ginger
  • 6 oz 80-90% dark chocolate, chopped
  • 1 tbsp coconut oil
  1. Add the almonds, pecans, dates, coconut, turmeric and black pepper into a blender or food processor. Blend until just combined.
  2. Transfer the mixture to a bowl, cover, and freeze for 15-30 minutes. The dough should be hardened but still pliable.
  3. Use a spoon to scoop out the mixture evenly, then roll into 10 balls. Set on a tray and place back into the freezer.
  4. Melt the dark chocolate and coconut oil together in a small saucepan on low heat, stirring often. As soon as the chocolate is melted, turn off the heat. Use a fork to dip the turmeric balls into the chocolate one at a time, evenly coating each.
  5. Add a pinch of turmeric powder to the top of each truffle, then set back onto a tray and store in the refrigerator until its firm. Serve and enjoy!