Espresso Bourbon Truffles

Making your own candy or chocolates is so easy and healthy.  In my recipe index, you'll see many options; plus, many of them are gluten-free with no refined sugar.

These truffles are for the coffee lovers in your life.  They have a bit of granulated coffee in them, plus coffee-infused bourbon (if you want to throw some together), and can be topped with whole coffee beans.

Ingredients:
2 c. medjool dates, pitted 
3 T. unsweetened cocoa powder, or carob powder
3 T. unsweetened coconut flakes
2 T. pure maple syrup (optional)
2 T. coffee-infused bourbon, plus more as desired (learn more about infusing your own liquor!)
pinch of cinnamon
pinch of sea salt
1 T. granulated coffee

dairy-free chocolate, for coating
1-2 tsp. coconut oil
melted coconut butter, cinnamon, and coffee beans, for topping

Directions:
In a food processor, combine the ingredients (except for the coating/topping ingredients) - it's that easy!  Process the mixture until it reaches your desired smoothness level, scraping the sides several times to make sure everything is incorporated.

Take the truffle batter and, using a cookie scoop, scoop out a dollop onto a parchment-lined tray.  Don't worry too much about the shape; you can fix that later.  Repeat until you've used all of the batter.  Once you're done, place the tray into the freezer for about 30 minutes.

When you are ready to coat the truffles, take them out of the freezer and shape them with your hands; you may want to pat them down to give them a more uniform shape.  

After, in an microwave-safe cup, melt about a cup of chocolate chips with the coconut oil.  (Combine both in the cup and microwave for 30 seconds, stir, and then microwave for another 30 seconds.  This should give you smooth chocolate.)

Dip the truffles in the chocolate or dump the chocolate on top of each one.  I do recommend that after you're done coating them, place them back on parchment; they'll be easier to pry off.  Sprinkle with your desired topping.

RAW OPTION: if you want to make these items raw, omit the booze and use my chocolate sauce recipe and dunk your truffles.  So easy.

I melted some coconut butter and dripped it on top.  I loved the contrast between the dark and light colors.  My hubby and I were on our way to tailgate with some friends, so I packed the truffles into the original date container!  They fit perfectly.

Enjoy these truffles and let me know how they turned out!

Cheers,
-Aileen